Description
These Spider Web Cupcakes are a spooky and delicious treat perfect for Halloween or any themed party. Moist chocolate cupcakes are topped with fluffy vanilla buttercream and decorated with a fun spider web design, complete with mini Oreos and candy eyeballs for a creepy-crawly effect.
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 of 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. Line a muffin pan with muffin liners to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, combine the all purpose flour, cocoa powder, instant coffee granules (if using), baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a separate bowl, beat the butter and granulated sugar with an electric mixer for 2 minutes until pale and fluffy. Add the eggs and beat for another 30 seconds to incorporate.
- Add Liquids and Dry Ingredients: Add half of the buttermilk and beat for about 20 seconds. Then add half of the dry ingredients and beat to combine. Add the remaining buttermilk plus the hot tap water and beat just until the liquid is mixed in. Finally, add the remaining dry ingredients and beat on low speed until combined. Avoid overmixing.
- Fill and Bake: Fill the muffin liners halfway with the batter. Bake for 19 minutes at 350º F or until a toothpick inserted into the center comes out with a few moist crumbs. Let cupcakes cool completely before frosting.
- Make Frosting: In a mixing bowl, beat butter and vanilla extract with an electric mixer for 1-2 minutes until fluffy. Gradually add powdered sugar on low speed until combined. If frosting is too thick, add a dash of milk or heavy cream. For extra fluffy frosting, add 1/4 cup heavy whipping cream when adding the last powdered sugar and whip for 3-4 minutes.
- Color Frosting: Remove about 1 cup of the frosting and add black gel food coloring to create black frosting for the spider web details.
- Decorate Cupcakes: Spread a generous amount of white frosting over each cooled cupcake. Transfer black frosting to a piping bag fitted with a Wilton 4 piping tip.
- Create Spider Web: Pipe a horizontal black line across the cupcake, then add two diagonal lines forming an X. Connect these lines with slightly curved lines, adding two curved lines per section to form a spider web pattern.
- Add Spider Decorations: Place a mini Oreo cookie onto the web. Attach candy eyeballs using a small dab of frosting. Pipe four spider legs on each side of the Oreo for a total of eight legs. Repeat for each cupcake.
Notes
- Using room temperature butter and eggs helps create a smoother batter and frosting.
- The instant coffee granules enhance the chocolate flavor but can be omitted if desired.
- If the frosting becomes too thick after adding powdered sugar, a little milk or cream will help loosen it.
- For a sturdier piping bag, consider using parchment paper or disposable piping bags.
- You can substitute mini Oreos with other small round cookies if preferred.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- For a vegan version, substitute butter and eggs with plant-based alternatives and use vegan-friendly powdered sugar.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 27 g
- Sodium: 150 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
