Preheat your oven to 350 °F (175 °C). Line 2 muffin pans with 24 liners.

In a large bowl, stir together the sugar (if using honey, don’t add it yet), flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, honey (if using), oil and vanilla. Mix until combined and then stir in the boiling water. The batter will be almost as thin as water.

Fill each liner just a little more than halfway full.

Bake for 18 minutes or until a toothpick comes out with some moist crumbs, but no liquid.

Let cool for 5 minutes in the pans, and then, turn out onto a rack to cool. Let cool completely, about an hour, before frosting.

Once the cupcakes have cooled, prepare the frosting. Beat the butter and cream cheese until soft and smooth.

Add the salt and vanilla and beat until combined. Add in the powdered sugar, 1/2 cup at a time, and beat until fluffy.

Spread about 5 teaspoons of frosting over each cooled cupcake.

Note that the candy eyes should only be applied shortly before serving. This is because if you refrigerate candy eyeballs for several hours, the moisture from the refrigerator will cause the black pupils to bleed a bit. The Oreos and legs can be added to the cupcakes a day ahead of time and kept in the refrigerator.

Twist the Oreos apart and place the side without frosting face up on the cupcake. You can also use whole Oreos if you prefer.

Melt the chocolate in a small saucepan over low heat, stirring constantly until melted. Pour into a piping bag.

Pipe 4 legs on both sides of the Oreo. Pipe a tiny bit of chocolate on the bottom of two eyes and place on the Oreo.

You can make the cupcakes up to 4 days in advance. I would recommend refrigerating them after 2 days, just to be on the safe side. Frosted cupcakes can be refrigerated for up to 3 days. Frosted cupcakes with the Oreos and spider legs can be refrigerated for up to 1 day. Try to add the candy eyeballs just a few hours before serving.