Description
These Spider Web Cupcakes are a spooky and delicious treat perfect for Halloween or themed parties. Rich chocolate cupcakes are topped with creamy vanilla buttercream frosting, decorated with black icing spider webs, mini Oreos, and candy eyeballs to create adorable edible spiders.
Ingredients
Scale
Chocolate Cupcakes
- 2 cups (240g) all purpose flour
- 3/4 cup (63g) cocoa powder, natural unsweetened or dutch processed cocoa powder
- 1 tsp instant coffee granules such as Folger’s, optional
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup (113g) unsalted butter, 1 stick, room temperature
- 1 1/2 cups (297g) granulated sugar
- 2 large eggs
- 1 cup (236ml) buttermilk
- 1/2 cup (118ml) hot tap water
Frosting
- 1 1/2 cups (339g) unsalted butter, 3 sticks, room temperature
- 1 tsp vanilla extract
- 2-3 cups (227-339g) powdered sugar
- Dash milk or heavy cream if frosting becomes too thick
Extras
- Candy eyeballs
- Piping bag
- Wilton 4 piping tip
- Black gel food coloring
- Mini Oreos
Instructions
- Preheat and prepare pan: Preheat the oven to 350º F. Line a muffin pan with muffin liners to prepare for baking.
- Mix dry ingredients: In a mixing bowl, combine the all purpose flour, cocoa powder, instant coffee granules, baking soda, baking powder, and salt. Set aside this dry mixture.
- Cream butter and sugar: In a separate bowl, beat the unsalted butter and granulated sugar with an electric mixer for 2 minutes until pale and fluffy. Add the eggs and beat again for 30 seconds to combine well.
- Add liquids and dry ingredients: Add half of the buttermilk to the butter mixture and beat for about 20 seconds. Then add half of the dry ingredients and mix. Next add the remaining buttermilk plus the hot water and beat just until mixed. Finally, add the remaining dry ingredients and beat on low speed until fully combined.
- Fill and bake: Fill muffin liners halfway with the cupcake batter. Bake in the preheated oven for 19 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow cupcakes to cool completely before frosting.
- Make frosting: In a mixing bowl, beat the unsalted butter and vanilla extract with an electric mixer until fluffy, 1-2 minutes. Gradually add the powdered sugar on low speed until combined. If desired, add black gel food coloring for decoration. If frosting is too thick, add a dash of milk or heavy cream to reach desired consistency. For extra fluffy frosting, add 1/4 cup heavy whipping cream and whip for 3-4 minutes.
- Assemble cupcakes: Remove 1 cup of frosting and dye it black with gel food coloring. Spread a generous amount of white frosting on each cooled cupcake. Transfer the black frosting to a piping bag fitted with a Wilton 4 piping tip. Pipe horizontal and diagonal lines crossing over the cupcake, then connect these lines with curved lines to create a spider web effect.
- Decorate spiders: Place a mini Oreo in the center of each spider web. Use a small amount of frosting to attach candy eyeballs to the Oreo. Pipe 4 legs on each side of the Oreo with black frosting to create the spider legs. Repeat for remaining cupcakes.
Notes
- Use room temperature butter and eggs for better mixing and texture.
- Instant coffee granules enhance the chocolate flavor but are optional.
- Ensure cupcakes are completely cooled before frosting to prevent melting the frosting.
- If frosting becomes too thick, add milk or cream a teaspoon at a time until spreadable.
- Use gel food coloring to avoid altering frosting consistency compared to liquid dye.
- Mini Oreos can be substituted with other small cookies as spider bodies if desired.
- Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
