Description
Delightfully spooky Spider Web Cupcakes featuring rich chocolate cupcakes topped with fluffy vanilla buttercream frosting, decorated with a signature spider web design using black icing, mini Oreos, and candy eyeballs. Perfect for Halloween or any fun occasion.
Ingredients
Scale
Chocolate Cupcakes
- 2 cups (240g) all purpose flour
- 3/4 cup (63g) cocoa powder, natural unsweetened or dutch processed
- 1 tsp instant coffee granules (optional)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup (113g) unsalted butter, 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, 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: Preheat the oven to 350º F and line a muffin pan with muffin liners.
- 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.
- Cream butter and sugar: In a separate mixing bowl, beat the butter and granulated sugar with an electric mixer for 2 minutes until pale and fluffy. Add the eggs and beat again for 30 seconds.
- Combine wet and dry ingredients: Add half of the buttermilk to the butter mixture and beat for about 20 seconds. Add half of the dry ingredients and beat gently. Then add the remaining buttermilk plus hot water, beat just until combined, then add the remaining dry ingredients and beat on low speed until just combined.
- Fill and bake cupcakes: Fill the muffin liners halfway full with batter. Bake at 350º F for 19 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow cupcakes to cool completely.
- Make the frosting: In a bowl, beat the butter and vanilla extract with an electric mixer until fluffy, 1-2 minutes. Gradually add powdered sugar on low speed until combined. Add black gel food coloring to 1 cup of frosting and mix well. If frosting is too thick, add a dash of milk or heavy cream. For extra fluffiness, optionally add 1/4 cup heavy whipping cream during the last powdered sugar addition and whip for 3-4 minutes.
- Decorate cupcakes: Spread white frosting generously on each cooled cupcake. Transfer black frosting to a piping bag fitted with a Wilton 4 tip. Pipe a spider web design by first piping a horizontal line, then two diagonal lines making an X, and connecting these lines with two slightly curved lines in each section to form the web.
- Add spider details: Place a mini Oreo on the spider web as the spider body. Use a small amount of frosting to attach candy eyeballs onto the Oreo. Pipe 4 spider legs on each side of the Oreo to complete the spider. Repeat for all cupcakes.
Notes
- Use either natural unsweetened or Dutch processed cocoa powder depending on availability; adjust baking soda if using Dutch process slightly as it is less acidic.
- Instant coffee enhances chocolate flavor but can be omitted if preferred.
- Ensure butter and eggs are at room temperature for best cake texture.
- For stiffer frosting, add more powdered sugar; for softer, add milk or cream gradually.
- Piping the spider web requires a steady hand; practice piping lines on parchment paper before decorating cupcakes.
- Mini Oreos can be substituted with other small round chocolate cookies if desired.
- Store cupcakes in an airtight container at room temperature up to 2 days or refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
