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Spider web cupcakes halloween

Wondering How to Make Spider Web Cupcakes? They’re easier than you think, and always the hit of the party!

In real life I am NOT a fan of spiders, but on cupcakes, they couldn’t be cuter! 😉

I love making all sorts of cupcakes, but Spider Web Cupcakes are by far my favorite! They’re so easy to make, and such a show stopper! If you’ve been wondering how to pipe spider web onto a cupcake or cake, it’s really not hard at all. You can actually make the design in no time with a toothpick!

They’re perfect to serve up at your Fall parties… and are always a crowd pleaser! Are you ready to make your cupcakes?

Here’s what you’ll do…

Related: Frugal Gift Ideas for Everyone on your List!

How to Make Spider Web Cupcakes

Wondering How to Make Spider Web Cupcakes? They’re easier than you think, and always the hit of the party! Prep Time10 mins Cook Time14 mins Total Time24 mins Course: Dessert Cuisine: American Servings: 24 Author: The Frugal Girls

  • 16.25 ounces Betty Crocker White Cake Mix {1 box}
  • 1/3 cup Vegetable Oil
  • 3 Eggs
  • 1 1/4 cup water
  • 24 White Cupcake Liners
  • 16 ounces White Frosting {1 container}
  • 3 tubes Wilton Black Decorating Gel {0.75 ounces each}
  • Bake your cupcakes, let cool, and frost.
  • Once they’re cooled and frosted… it’s time to get decorating!
  • Grab your Black Decorating Gel and Toothpick…
  • Then using the Black Decorating Gel, simply make 3 circles on your cupcake.
  • Then carefully drag the toothpick from the center circle to the outer edge.
  • Clean the toothpick off with a napkin, then move over a bit and repeat.
  • I did 6 lines on each cupcake.
  • Grab a plastic spider ring, and carefully place it in the middle of the cupcake, and gently push down.

What You’ll Need to Make This Recipe:

Mixing Bowls

Muffin Tins

Cookie Cooling Rack

That’s it! Seriously it’s SO easy, and these Spider Web Cupcakes are such fun party-pleasers!

Now… get inspired with even more fun Dessert and Cupcake Recipes!

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Don’t miss out! Follow along for more fun with The Frugal Girls here…

Have you ever made Spider Web Cupcakes before?

Share with us in the comments below!

Spider Web Cupcakes

Heat the oven to 350°F. Place paper liners into 24 (2 1/2-inch) muffin-pan cups.
Stir the flour, granulated sugar, salt and baking powder in a large bowl. Add the shortening and 2/3 cup milk and beat with an electric mixer on medium speed for 2 minutes. Add the eggs and 1 teaspoon vanilla extract and beat for 2 minutes. Pour the batter into the muffin-pan cups.
Bake for 15 minutes or until a toothpick inserted into a cupcake comes out clean. Let the cupcakes cool in the pan on a wire rack for 10 minutes. Remove the cupcakes from the pan and let cool completely on a wire rack.
Beat the confectioners’ sugar, butter-flavored shortening, the remaining vanilla extract and half the remaining milk in a medium bowl with an electric mixer on high speed. Gradually beat in the remaining milk until the frosting is desired consistency.
Reserve 1/2 cup frosting. Tint the remaining frosting orange with the food coloring. Frost the cupcakes with the orange frosting. Tint the reserved frosting black. Using a pastry bag, pipe the black frosting in a spider web pattern on the cupcakes.

Step 1

Heat the oven to 350°F. Place paper liners into 24 (2 1/2-inch) muffin-pan cups.

Step 2

Stir the flour, granulated sugar, salt and baking powder in a large bowl. Add the shortening and 2/3 cup milk and beat with an electric mixer on medium speed for 2 minutes. Add the eggs and 1 teaspoon vanilla extract and beat for 2 minutes. Pour the batter into the muffin-pan cups.

Step 3

Bake for 15 minutes or until a toothpick inserted into a cupcake comes out clean. Let the cupcakes cool in the pan on a wire rack for 10 minutes. Remove the cupcakes from the pan and let cool completely on a wire rack.

Step 4

Beat the confectioners’ sugar, butter-flavored shortening, the remaining vanilla extract and half the remaining milk in a medium bowl with an electric mixer on high speed. Gradually beat in the remaining milk until the frosting is desired consistency.

Step 5

Reserve 1/2 cup frosting. Tint the remaining frosting orange with the food coloring. Frost the cupcakes with the orange frosting. Tint the reserved frosting black. Using a pastry bag, pipe the black frosting in a spider web pattern on the cupcakes.

We love Halloween and know how, sometimes, it can be a busy time of year. This never stops us from whipping up some treats, but occasionally you want an easy project to make in just a few minutes.

These cupcakes are just that. Store bought cake and icing make this a treat to make in no time at all and a simple way to impress your guests.

YOU WILL NEED:

12 Store Bought Cupcakes With No Icing (or icing scraped off), Refrigerated
1 Tub of Store Bought Fudge Frosting
White Candy Coating
Disposable Piping Bag
Stencil Film (or Parchment Paper)
Spider Web Template (Note: The template should measure about 3″ across to fit on a standard cupcake. Readjust the image as necessary before starting)
Orange Baking Cups (optional)

STEP 1: MAKE WEBS

Place some candy coating in a disposable bag and then prop the bag in a cup to stand it up. Microwave it on defrost mode or half power for 30 seconds. Remove and then massage the bag to help melt the coating. Repeat this until the coating is completely melted.

Place the printed web template under the stencil film. Snip the very end of the bag and trace the web on to the film, making sure that all the lines are connected. Shift the template and keep piping more webs. Place the stencil film on a cookie sheet or tray and place in the fridge for 5 minutes for the webs to harden.

STEP 2: DIP THE CUPCAKES AND ADD WEBS

Transfer the fudge icing to a bowl and microwave for 10 seconds. Stir and microwave for just a few more seconds until you have the thick liquid consistency.

Remove some cupcakes from the fridge (as many cupcakes as you have piped webs) and dip each cupcake in the frosting to coat the top.

Remove the tray of webs from the fridge and use a spatula to transfer a web to each cupcake before the icing is fully dried. Repeat this whole process to finish the remaining cupcakes. Place each cupcake in a colorful liner to display.

Spooky Spider Web Cupcake How-To

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Halloween is so much fun with these spider web cupcakes! Deeply chocolaty, and so fun for the kids to make!

Halloween is coming!

We are obsessed with Halloween in our home. We’ve been preparing for Halloween since September carving pumpkin after pumpkin and watching every single Halloween movie we can get our hands on.

We’ve been reading all the Halloween stories and costumes have been picked and perfected ages ago.

Out of all the holidays in the year, it’s one of the most fun, especially when you have kids to celebrate with. But even when you don’t, a good scare and a chance to get dressed up and hang out is still a good time.

Either way, cupcakes are needed. And these spider web cupcakes are perfect no matter who your audience is. They’re fun and easy to make with kids, but still appealing for adults without being too cheesy.

We make these cupcakes using my new favorite Devil’s Food cupcake recipe because I mean, obviously. I am obsessed with this cupcake. I thought I had a good chocolate cupcake recipe before, but the devil’s food takes the cake (get it? haha…. don’t mind me).

It’s so moist and deeply chocolaty. They’re so dark it’s almost black (I recommend using a Dutch-processed cocoa powder like Rodelle to get that deliciously rich color).

How to Decorate Spider Web Cupcakes

So decorating these Halloween spider web cupcakes are so fun and easy to make… and just a little messy, but in a good way! Once you’ve frosted your cupcakes, you heat a marshmallow a few seconds, then comes the messy part. You take the softened marshmallow – which will be gooey in the middle – between your fingers, and stretch.

Once it is stringy, wrap it around randomly over the frosting. It does get tricky ending the wrapping, so I tend to just use the edge of the cupcake liner to loosen the marshmallow off my fingers.

My favorite trick is to pinch a big of marshmallow, then slowly open my finger and thumb. You get a really nice webby section that is easy to place on the frosting and release from your fingers.

I recommend playing around to find your own favorite technique.

You can also use food coloring to change the color of the web – green, red, or orange would be really fun! If you have them, a fake spider would be the perfect topper to each spider web cupcake!

The Seriously Dark Frosting

The cocoa powder helps to darken the frosting nicely already, so we need only a few drops of black food coloring to give it a boost.

The best thing to do is blend in the food coloring completely, then leave the frosting covered for a while to allow the color to deepen and develop.

If you are into Halloween cupcakes the way I am, you will also want to try these Black Velvet Cupcakes and these Mexican Chocolate Cupcakes. Want something with more gore? Try my Bloody White Cake.

Prep Time 20 minutes Cook Time 18 minutes Decoration Time 10 minutes Total Time 48 minutes

Ingredients

  • 1 1/2 sticks butter
  • 1/4 cup oil
  • 3/4 cup coffee
  • 1/2 cup dutch processed cocoa
  • 4 oz dark chocolate
  • 1 cup dark brown sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup flour
  • 1 1/2 teaspoons baking soda

For the Frosting

  • 3/4 cup unsalted butter, room temperature
  • 3 – 4 cups powdered sugar
  • pinch of salt
  • 2/3 cup cocoa powder
  • 3 – 4 tablespoons heavy cream (or as needed)
  • 4 – 5 drops black food coloring
  • marshmallows

Instructions

  1. Preheat the oven to 350 degrees F. Line a cupcake tin with liners.
  2. Set up a double boiler by filling a small saucepan with an inch or two of water.
  3. Place a heatproof bowl that is bitter than the saucepan on top.
  4. Heat the saucepan on medium-high until the water starts to boil, then turn off the heat.
  5. Add the butter, oil, coffee, cocoa, chocolate, and sugar together.
  6. Stir well and keep mixing until the butter and chocolate are melted and well-combined. Remove the bowl away from the saucepan.
  7. Add in the vanilla, salt, and eggs and beat vigorously.
  8. Stir in the flour and baking soda. Mix until just combined.
  9. Evenly divide the batter among the cupcake liners and bake for 16 – 18 minutes, or until a toothpick comes out with a few crumbs attached.
  10. Allow to cool completely. While the cupcakes are cooling, make the frosting.
  11. Cream the butter and then add the powdered sugar and cocoa one cup at a time. Sprinkle in the salt and add in the food coloring.
  12. Mix in the heavy cream a tablespoon at a time until you reach the desired consistency. The frosting may not look completely black yet, but the color develops over time.
  13. Fill a piping bag with the frosting and pipe on top of the cupcakes.
  14. Heat one marshmallow at a time for about 10 seconds. Make strings with the marshmallow by pinching some and stretching it over the frosting. If the marshmallow gets too stiff for you to stretch, pop in the microwave for another 5 seconds. Repeat using as many marshmallows as required to cover all the cupcakes.

Notes

Store the cupcakes in an airtight container for up to three days

Nutrition Information:

12

Serving Size:

1
Amount Per Serving: Calories: 418 Total Fat: 34g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 94mg Sodium: 276mg Carbohydrates: 64g Net Carbohydrates: 0g Fiber: 3g Sugar: 59g Sugar Alcohols: 0g Protein: 5g

Halloween Cupcakes with a spider design are an easy, spooky cake decoration idea that your kids will love to help you make for Halloween! All you need is baked chocolate cupcakes, black and white frosting and some fun toy spider rings.

Halloween Cupcakes

Each year I try to share a really cute but SIMPLE Halloween idea with you all. My kids really love making fun holiday treats together, but for all of our sakes, I like them to be really simple, with just a few ingredients, and to tastes GOOD!

Last year I shared these Halloween graveyard brownies. These Spider chocolate chip cookies are hugely popular (and delicious!), and we LOVE making Halloween pizzas on Halloween night, before trick-or-treating.

Halloween cupcakes are fun and easy to make and the perfect thing to bring to a Halloween party. Kids LOVE them, and they can easily help make them.

What do I need to make Halloween cupcakes?
  • 24 chocolate cupcakes baked in black cupcake liners
  • 3 cups of chocolate frosting
  • 1 cup white frosting
  • Black food coloring
  • Toy Spider rings (I got these jewel spider rings from Michaels)

Bake the cupcakes and allow them to cool completely before frosting them. Fill them a little less than 2/3 full so that they bake with flat tops.

Make your chocolate frosting. Add some black food coloring until you reach your desired black for the base frosting on the cupcakes.

Frost a thin layer of black frosting on the tops of the cupcakes.

Use a small frosting tip (or a ziplock bag with a corner cut) to pipe two white circles with the white frosting, and a dot in the center.

Starting at the center dot, use a toothpick to pull a straight line out to the edge of the cupcake. Repeat around the cupcake to make a spiderweb. Stick the toy spiders on top.

I like to use chocolate frosting for the “black” frosting on the spiders because it tastes better and you’ll need less black food coloring. I’ve also found that if you try and color white frosting using black food coloring, you’ll end up with a slate grey color, and not pure black. Cocoa powder helps to turn the frosting a richer black color.

Don’t miss some of my other HALLOWEEN FAVORITES:
  • Halloween graveyard brownies
  • Mini Halloween Pizzas
  • Witch Hat Cupcakes
  • Chocolate Chip Spider Cookies
  • Dinner in a Pumpkin

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!

Halloween Spider Cupcakes

Halloween Cupcakes with a spider design are an easy, spooky cake decoration idea that your kids will love to help you make for Halloween! 5 from 1 vote Pin Course: Dessert Cuisine: American Prep Time: 30 minutes Total Time: 30 minutes Servings: 24 Calories: 265kcal Author: Lauren Allen

  • 24 baked Chocolate Cupcakes (I like to bake them in black cupcake liners)
  • 3 cups chocolate frosting
  • 1 cup white frosting
  • black food coloring
  • 24 toy spider rings
  • Fill your cupcake liners a little less than 2/3 full of batter so that they bake with flat tops. Allow the baked cupcakes to cool completely before frosting them.
  • Make your chocolate frosting. Add some black food coloring to make the frosting black. Frost a thin layer of black frosting on the tops of the cupcakes.
  • Use a small frosting tip (or a ziplock bag with a corner cut) to pipe two white circles with the white frosting, and a dot in the center.
  • Starting at the center dot, use a toothpick to pull a straight line out to the edge of the cupcake. Repeat around the cupcake to make a spiderweb. Stick the toy spiders on top.

Nutrition

Calories: 265kcal | Carbohydrates: 42g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Sodium: 192mg | Potassium: 96mg | Sugar: 31g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 1.1mg Did you make this recipe?Tag @TastesBetterFromScratch on Instagram #TastesBetterFromScratch!

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

Chocolate Spider Web Cupcakes

posted September 23, 2017 by CakeWhiz 16.1K Shares

This post may contain affiliate links. Please read my disclosure policy.

Learn to make quick and easy spider web cupcakes for Halloween parties. You just need melted chocolate for these simple chocolate spiderwebs.

Today, I am sharing a TUTORIAL for these really easy Halloween chocolate spider web cupcakes.

I have seen countless VARIATIONS of spider web cake decoration/ cupcakes decoration and this was my spin on that idea.

There is NO need for fondant or fancy tools.

You DON’T need any cake decorating skills at all.

All you need is melted chocolate, wax paper, a squeeze bottle and some sprinkles (if you are making the chocolate spiders).

These cupcakes are GREAT for serving at spooky Halloween parties but I think they are also perfect as spiderman web cupcakes for spiderman birthday parties.

Here are some TIPS for making PERFECT chocolate spider web cupcakes:

  • Use white candy melts or almond bark white chocolate. They are the best for making any edible decorations because they dry firmer and stronger than regular chocolate.
  • Make EXTRA chocolate spiders webs because some webs will break when you are removing them from the wax paper.
  • Make sure the lines you are piping with melted chocolate are THICK because this will make the web sturdier and it won’t break easily.
  • You can get CREATIVE and make different colors of chocolate webs AND you can also toss some sprinkles or white sanding sugar on these chocolate webs to make them sparkly.
  • I made these spiderwebs without a template but you can draw a few spider webs on a sheet of paper and place the wax paper on top of it and then trace over the template with melted chocolate. This might be easier for some people.
  • I used orange colored frosting but purple or black color would be some other good choices too.

How to pipe spider web on cake and cupcakes?

Once your cake and cupcakes are frosted smoothly, fill a squeeze bottle with melted white chocolate and pipe a spiderweb design on top of the cake. You can use a toothpick to draw out the spider web lines on buttercream first so that you are just tracing over them with melted chocolate.

Well, that’s all for today.

If you liked this post, you may also like some of these other Halloween treats:

Rolo Chocolate Spiders

Rolo Chocolate Monsters

One Eyed Spider Donuts

You can also check out all my other Halloween recipes from the last few years.

Print Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Learn to make quick and easy spider web cupcakes for Halloween parties. You just need melted chocolate for these simple chocolate spiderwebs.

Servings: 20 Servings Course: Cupcakes, Dessert Cuisine: American Calories: 259 kcal Author: CakeWhiz

  • 20 Vanilla cupcakes
  • 3 cips American buttercream frosting Orange color
  • 2 cups White chocolate Melted
  • 1/2 cup Dark chocolate Melted
  • 1/4 cup Chocolate sprinkles
  1. Melt white chocolate and pour it in a squeeze bottle.

  2. Line a cookie tray with wax paper and draw an “x” with your squeeze bottle.
  3. Then, make a “plus” sign.
  4. Now, connect the lines to create a spider web design. It’s best to start on the inside and work your way outside. Also, make sure the lines you are drawing are thick coz if not, the web will not be strong.

  5. Place this tray in the freezer for 5 minutes or until the webs harden.

  6. Gently, use a spatula to remove the spider webs from the wax paper.
  7. To make the chocolate spiders, melt dark chocolate and pour it into a squeeze bottle.

  8. Line a cookie tray with parchment paper.
  9. Pour a small blob of chocolate on the wax paper (about 1 inch diameter). This will be the body of the spider.

  10. Before this blob hardens, attach some chocolate sprinkles to the sides or pipe them out with chocolate. These will be the legs of your spider.

  11. Also, toss some sprinkles on top of the chocolate spider.

  12. Place this tray in the freezer for 5 minutes and then gently, peel the spiders away from the wax paper.

  13. Use a spatula to roughly frost your cupcakes.

  14. Stick the chocolate web into the center of the cupcake and use a bit of melted chocolate to attach the spider to the web or you can just place it on the cupcake too. Enjoy!

Recipe Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days.

Nutrition Facts Chocolate Spider Web Cupcakes Amount Per Serving Calories 259 Calories from Fat 99 % Daily Value* Total Fat 11g 17% Saturated Fat 5g 25% Cholesterol 3mg 1% Sodium 153mg 6% Potassium 109mg 3% Total Carbohydrates 36g 12% Sugars 26g Protein 3g 6% Vitamin A 0.5% Vitamin C 0.2% Calcium 8.5% Iron 6.7% * Percent Daily Values are based on a 2000 calorie diet.

Until next time, tata my lovelies!

16.1K Shares posted September 23, 2017 by CakeWhiz // 35 Comments

These Halloween Spider Web Chocolate Cupcakesare super easy to make and so striking – the kids will love helping to make these Halloween Spider Web Chocolate Cupcakes.

Melty chocolate, smothered over fluffy, light, choco-banana cupcakes.

I could eat A LOT of these things!

I know spider’s webs are a bit cliche for halloween, but who cares. I’m all about the traditional (and easy!).

I use my favourite moist chocolate banana cupcake recipe here (the same one I use for my chocolate banana sundae cupcakes). A lot of the moisture comes from the banana – which can also sometimes make cakes quite dense. The secret to getting the fluffy texture in these cupcakes is buttermilk and baking soda. The alkaline baking soda reacts with the acidity of the buttermilk to give a lovely, light texture.

We’re also using oil in these cupcakes – instead of butter – which helps to ensure they’re light and moist.

No need for stand mixers or electric whisks, the cupcakes themselves don’t even require more than one bowl. Simply mix the wet ingredients first, then add in the dry ingredients.

The only messy part comes with the decorating – but that’s the fun part right?

Covered in dark or white chocolate, then swirled with a simple spider-web pattern, these cakes are sure to go down a treat on your Halloween table.

You can eat them cold if you’d like the chocolate to set (meaning the cupcakes are portable), or serve them slightly warm with the chocolate still melty and gooey on top.

I first made these cupcakes for diys.com – check them out for other great food and craft ideas!

The Halloween Spider Web Chocolate Cupcakes Recipe:

Easy to make and so striking – the kids will love helping to make these Halloween Spider Web Chocolate Cupcakes. 5 from 1 vote Pin The Recipe For Later Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins Course: Halloween Cuisine: American, British Servings: 16 cupcakes Author: Nicky Corbishley

  • 3 small ripe, bananas, peeled
  • 180 ml buttermilk
  • 3 large eggs
  • 240 ml cold water
  • 150 ml vegetable oil
  • 350 g golden caster or granulated sugar
  • 240 g plain (all-purpose) flour, sifted
  • 65 g cocoa powder, sifted
  • 2 tsp bicarbonate of soda
  • ¼ tsp salt

Topping:

  • 200 g dark chocolate
  • 200 g white chocolate
  • Preheat the oven to 180c/350f. Line 2 cupcake trays with cupcake cases – you’ll need 16 cases. Place the bananas in a large bowl and mash them up with a fork. Add in the buttermilk, eggs, water and oil. Mix together with a hand whisk until combined. Whisk in the sugar, then add in the flour, cocoa powder, bicarbonate of soda and salt. Fold together until just combined (be sure to check there are no pockets of flour). The mixture will be wet and runny.
  • Divide the mixture between the cupcake cases and place in the oven to bake for 20 minutes (until a skewer inserted into one of the cakes comes out clean). Once cooked, take the cupcakes out of the oven. Leave to cool for 5 minutes in the trays and then place onto cooling racks to cool completely.
  • When you’re ready to decorate, melted the chocolate in separate bowls – either in a bain marie, or by melting in the microwave in 30-second bursts (stir in between each burst). Spoon three tbsp of the melted dark chocolate into a piping bag with a very fine tip. Spoon three tablespoons of the melted white chocolate into a piping bag with a very fine tip.
  • Take one of the cakes and spoon on a tablespoon of melted white chocolate – so it covers the top. Now pipe three concentric circles on top, using the dark chocolate. Finish with a dot of the dark chocolate in the middle. Use a toothpick to drag lines from the centre to the outside of the cake to look like a spider’s web. Six or seven lines will be fine.
  • Repeat with the remaining cupcakes – alternating between a white chocolate base and a dark chocolate base.
  • Serve immediately with the chocolate still warm, or leave to set before eating.

Nutritional Information is per cupcake.

Nutritional Information

Nutrition Facts Halloween Spider Web Chocolate Cupcakes Amount Per Serving Calories 395 Calories from Fat 171 % Daily Value* Fat 19g29% Saturated Fat 13g65% Cholesterol 34mg11% Sodium 231mg10% Potassium 296mg8% Carbohydrates 53g18% Fiber 3g12% Sugar 34g38% Protein 5g10% Vitamin A 85IU2% Vitamin C 2mg2% Calcium 57mg6% Iron 2.8mg16% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!

This should be called my billion dollar sheet cake because it’s SO RICH! Chocolate fudge buttercream tops a moist chocolate cake. And since it’s Halloween time theres a white chocolate spider web on top with a chocolate spider waiting in the center!

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This cake used my ultimate chocolate cake recipe but it gets topped with a chocolate fudge buttercream. Adding a really nice quality fudge to your chocolate buttercream with a touch more salt just takes the flavor all the way to a hundred and makes for a great pairing with the super-moist cake. If you don’t have time for make this recipe, just whip the buttercream up and spread it on ANYTHING! You’ll thank me.

PRO TIPS FOR MAKING A spider web sheet cake

  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • The batter is very liquidy so don’t panic! The cake will end up AMAZINGLY MOIST.
  • You can use room temperature or even cold coffee in the batter if you’d prefer.
  • Not a coffee fan? Sub in water or milk instead.
  • If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.

Frequently Asked Questions

WHAT KIND OF COCOA POWDER SHOULD YOU USE?

I love using a high-quality Dutch processed cocoa powder. Dutch processed cocoa powder is darker, less acidic and fudgier in baked goods. You’ll usually get less rise out of it though. My go to company is Valrhona but there are lots of great brands out there, including Guittard, Callebaut, Ghirardelli and lots of organic and fair trade options too!

Can I Make This Cake Without Coffee?

Yes! Coffee really just brings out the chocolate flavor in this cake but you can use water instead and the cake turns out just fine although in my opinion it’s less flavorful.

What kind of fudge should I use for the buttercream?

I used a fudge that used natural ingredients and almost no preservatives. You can DEFINITELY just sub in 1/3-1/2 cup of melted and cooled chocolate for a great creamy buttercream.

What’s the best way to melt white chocolate?

Use a VERY LOW heat to melt white chocolate and remove the chocolate from heat before it’s completely melted. Place the bowl of chopped chocolate on a pot of gently simmering water, making sure the water does not touch the bowl.

How to make a Spider Web Cake

1. Sift the Flour, cocoa powder, salt, sugar and baking soda into a large bowl then whisk together. Sifting is important for chocolate recipes as the cocoa powder has a tendency to clump up.

2. Add the sour cream, buttermilk, eggs, and veggie oil into a large bowl and whisk together. Pour the hot coffee in while you whisk and set aside. The coffee doesn’t have to be hot but because the eggs have been mixed in with all the other wet ingredients you won’t end up with a bowl of scrambled eggs!

3. Pour the wet ingredients into the dry and whisk together. Scrape the bowl down and give it a really good stir.

4. The batter will be VERY thin but don’t worry, it will bake into the MOST MOIST fudgey cake ever. Transfer batter to a parchment-lined 9×13 sheet pan and bake at 350F for about 50 minutes or until the centers is set.

5. Beat butter in a stand mixer. Add cocoa powder and mix on low. Scrape the bowl down and mix once more. Beat in the salt and powdered sugar then scrape the bowl down add the fudge in and mix until combined.

6. Apply the buttercream to the cooled cake and smooth using an offset spatula. I like to apply the buttercream using an ice cream scoop.

7. Pipe the white chocolate in a spiral.

8. Use a skewer to create a web effect by dragging it from the center to the edge.

9. Make the spider legs by piping melted chocolate onto parchment paper in “V” shapes.

10. Place the peanut and regular M&Ms in the center of the web and then press the legs in.

If you’ve tried this cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

5 from 12 votes

Spider Web Cake

The richest chocolate cake ever topped with a fudge buttercream and of course there’s a spider too! Course Dessert Cuisine American Prep Time 20 minutes Cook Time 50 minutes Total Time 1 hour 10 minutes Servings 16 people Calories 442kcal Author John Kanell

For the Cake

  • 1/2 cup sour cream
  • 1 cup buttermilk
  • 3 large eggs
  • 1 1/2 cup strong hot coffee Use a Moka pot so it’s basically espresso
  • 3/4 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 3 cup all-purpose flour
  • 2 2/3 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 tablespoon baking soda
  • 3/4 teaspoon kosher salt

For the Frosting:

  • 1 1/2 cup unsalted butter
  • ½ cup cocoa powder
  • 3/4 teaspoon salt
  • 1 pound confectioners sugar sifted
  • ⅓ cup fudge nice quality
  • 1/3 cup white chocolate melted

For the Spider:

  • 1 Brown peanut M&M
  • 1 Brown M&M
  • 2 tbsp semi sweet chocolate melted

For the Cake:

  • Preheat to 350 degrees.
  • Add parchment paper to a sheet cake pan, butter and flour the paper and sides.
  • Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
  • Add the wet ingredients into a large bowl and whisk together.
  • Add the wet ingredients to the dry ingredient bowl.
  • Whisk to combine then mix on level 2 for two minutes.
  • Pour batter into cake pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
  • Allow time to cool. Invert onto wire racks to cool fully.
  • Beat butter in a stand mixer. Add cocoa powder on a lower level.
  • Combine confectioners sugar, then salt.
  • Add fudge in slowly.
  • Mix until incorporated.

For the Assembly:

  • Add buttercream to the top of the cake with an ice cream scooper. Spread over with an offset spatula.
  • Drizzle a white chocolate spiral.
  • Drag a point tool or toothpick through both layers, starting from the middle of the spiral. This will create a web look.
  • Melt semi sweet chocolate. Transfer to a piping bag.
  • Pipe ‘L’ shaped legs onto parchment paper with the black gel bag. Transfer to the freezer for 5 – 10 minutes to set.
  • Add a brown peanut m&m for the body and a brown m&m for the head of the spider.
  • Stick legs around the m&m body.

Video

  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • The batter is very liquidy so don’t panic! The cake will end up AMAZINGLY MOIST.
  • You can use room temperature or even cold coffee in the batter if you’d prefer.
  • Not a coffee fan? Sub in water or milk instead.
  • If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.

Calories: 442kcal | Carbohydrates: 67g | Protein: 6g | Fat: 23g | Saturated Fat: 19g | Cholesterol: 83mg | Sodium: 464mg | Potassium: 210mg | Fiber: 3g | Sugar: 65g | Vitamin A: 646IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

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