Description

These Spider Web Cupcakes are moist, rich chocolate cupcakes topped with creamy buttercream frosting decorated to look like spooky spider webs for a perfect Halloween treat. Made with cocoa powder and a touch of coffee for enhanced chocolate flavor, these cupcakes are topped with piped black spider webs, candy eyeballs, and mini Oreos to create an adorable creepy-crawly effect that’s sure to impress your Halloween party guests.

Ingredients

Scale

Cupcake Ingredients

2 cups (240g) all-purpose flour
3/4 cup (63g) cocoa powder (natural unsweetened or Dutch processed)
1 tsp instant coffee granules (optional; e.g., Folger’s)
½ tsp baking soda
1 tsp baking powder
1 tsp salt
½ cup (113g) unsalted butter, room temperature
1 ½ cups (297g) granulated sugar
2 large eggs
1 cup (236ml) buttermilk
½ cup (118ml) hot tap water

Buttercream Frosting

1 ½ cups (339g) unsalted butter, room temperature (3 sticks)
1 tsp vanilla extract
2-3 cups (227-339g) powdered sugar
Dash of milk or heavy cream, if frosting becomes too thick

Decorations

Candy eyeballs
Mini Oreos
Black gel food coloring
Piping bag
Wilton #4 piping tip

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Instructions

Prepare the cupcake batter: In a large bowl, sift together the all-purpose flour, cocoa powder, instant coffee granules (if using), baking soda, baking powder, and salt. Set aside. In a separate bowl, cream the room temperature unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Finally, stir in the hot tap water carefully to thin the batter.
Bake the cupcakes: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners. Pour the batter evenly into 24 cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
Make the buttercream frosting: Beat the softened unsalted butter until creamy. Gradually add powdered sugar one cup at a time, mixing well after each addition. Add the vanilla extract and continue to beat until fluffy. If the frosting is too thick, add a dash of milk or heavy cream to reach the desired consistency.
Color and prepare frosting for spacing: Reserve a small amount of frosting and tint it black using the black gel food coloring. Fit a piping bag with a Wilton #4 tip and fill it with the black-colored frosting. Use the remaining frosting to frost the cupcakes evenly with a spatula.
Pipe the spider webs: On each frosted cupcake, pipe concentric circles with the black frosting starting from the center and working outward. Then, use a toothpick or a small knife to drag lines from the center out towards the edges, creating a spider web effect.
Add spider decorations: Place candy eyeballs creatively on the cupcakes, and add mini Oreos as spider bodies next to the webs for a spooky and fun presentation.

Notes

For deeper chocolate flavor, use Dutch processed cocoa powder.
The instant coffee enhances the chocolate taste but is optional.
Make sure cupcakes are completely cool before frosting to prevent melting.
If frosting becomes too thick, add a splash of milk or heavy cream to soften it.
Use gel food coloring to avoid thinning the frosting.
Store cupcakes in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 30g
Sodium: 210mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg