These Halloween Spider Web Chocolate Cupcakes are super easy to make and perfect for a kids' Halloween party. The design looks impressive, but they’re simple to decorate! Plus, they’re a fun treat that the kids can help create.
These spider web cupcakes are just the start of a Halloween spread that’s as spooky as it is delicious! Imagine serving a rich chocolate mousse cake with a blood-red berry layer—perfect for those vampire vibes. Or stack up chocolate berry pancakes drizzled with dark berry sauce that’s sure to enchant.
Add a few ghostly scones with strawberry jam and cream for a classic treat with a spooky twist and pumpkin muffins for that warm autumn touch. A dark mocha loaf cake rounds out the table, making your Halloween treats a memorable part of the celebration!
Jump to:
- 💗 Why This Recipe Works
- 🥧 Ingredients
- 👩🍳 How to Make Spider-Web Cupcakes
- Ingredients to make Cupcake Frosting
- How to Make Cupcake Frosting
- Ingredients to make the Royal Icing
- How to make Royal Icing
- How to Decorate Spider Web Cupcakes
- ♻️ Substitutions
- 📋 Variations
- ❓FAQs
- More Chocolatey Treats You May Like
- Halloween Spider Web Chocolate Cupcakes
💗 Why This Recipe Works
- Fun family project—kids can help! Just like these kid-friendly air fryer muffins!
- Beginner-friendly spider web design using royal icing.
- Perfect for Halloween parties or a spooky treat at home.
🥧 Ingredients
- Caster Sugar: Dissolves easily. If unavailable, use granulated sugar—just mix it thoroughly for a smooth batter.
- Unsalted Butter: Use at room temperature for easy blending. Short on time? Microwave for a few seconds, but avoid melting it.
- Peanut Butter: Creamy works best, but chunky adds texture. For allergies, swap in almond butter or skip it for a chocolate-only version.
- Egg: Use large eggs at room temperature for better mixing.
- Vanilla Bean Paste: Substitute with pure vanilla extract if needed.
- Flour: All-purpose flour is great, but cake flour offers a lighter texture.
- Baking Powder: Freshness matters for a good rise. Test it by adding a teaspoon to warm water; it should bubble.
- Whole Milk: Substitute with buttermilk or dairy-free options like almond or oat milk.
- Chocolate Chips/Chunks: Semi-sweet or dark chocolate chips give a rich taste. Mini chips add an extra treat!
👩🍳 How to Make Spider-Web Cupcakes
Our spider web cupcakes are a fun and easy Halloween treat! With simple ingredients and a quick prep, they're perfect for Halloween baking. Just like my Pumpkin-Shaped Bread Rolls.
Start by preheating your oven to 180°C (350°F) and line a cupcake tray with paper liners.
Step 1: In a food processor, blend the caster sugar, softened butter, egg, vanilla bean paste (or extract), and peanut butter until smooth and fluffy.
Step 2: Add the plain flour, baking powder, fine sea salt, and milk to the same container, then mix again until smooth.
Step 3: Fold in the chocolate chips, blitz again. Some may crumble, adding a bit of colour, while most stay whole for crunchy bites.
Step 4: Fill cupcake liners two-thirds full with batter. Bake until a toothpick comes out clean. Cool on a wire rack before decorating.
Ingredients to make Cupcake Frosting
- Unsalted Butter – Use soft, diced butter, making it easy to mix and perfect for piping.
- Icing Sugar – This powdered sugar, mixed with a bit of starch, dissolves easily for a fluffy, creamy frosting without setting hard, unlike pure icing sugar used for royal icing.
- Cocoa Powder – Go for unsweetened for a balanced sweetness.
How to Make Cupcake Frosting
This frosting is primarily made from butter and whipping cream, making it a great pairing for spooky cupcakes. Its creamy texture enhances the cupcakes' rich chocolate taste.
Step 1: Beat the butter for 2-3 minutes until pale in colour. Then, mix the icing sugar, cocoa powder, and whipping cream until the mixture is light and fluffy.
Step 2: Incorporate the vanilla extract and black food colouring, blending until you achieve your desired colour.
Ingredients to make the Royal Icing
- Icing Sugar – This powdered sugar is crucial for making smooth royal icing. It dissolves easily and sets hard, creating a firm surface for decorations.
How to make Royal Icing
In a small bowl, use a hand or stand mixer to combine caster sugar, egg whites, and a few drops of lemon juice. Mix until smooth. Transfer it to a piping bag for later use.
I love using icing on my shortbread cookies for Valentine’s Day. Whether it's hearts or messages, the colorful icing makes the cookies extra festive.
How to Decorate Spider Web Cupcakes
Step 1: Spread the chocolate frosting on each cooled cupcake. Pipe small circles of royal icing onto each cupcake.
Step 2: Use a wooden toothpick to drag thin lines through the icing, forming a spiderweb pattern.
♻️ Substitutions
- Peanut Butter: If allergies are a concern, swap peanut butter for almond butter or leave it out for simple, allergen-friendly chocolate cupcakes perfect for Halloween party food.
- Whole Milk: For a dairy-free option, use almond milk, oat milk, or another non-dairy milk for an easy substitution in this Halloween baking recipe.
- Vanilla Bean Paste: If you don't have vanilla bean paste, vanilla extract works well for adding a rich, fragrant flavour to your Halloween desserts, like spider web cupcakes.
📋 Variations
- Add Spices: For a fall touch, mix a pinch of cinnamon or nutmeg to the batter. These warm spices make a great addition to autumn baking.
- Swap Chocolate Chips: Try white chocolate chips or butterscotch chips for a fun variation. They add sweetness and a bit of a caramel-like taste.
- Color the Frosting: For a festive Halloween look, use orange food coloring in the frosting instead of black. You can also try green or purple royal icing to make the spiderweb design pop.
❓FAQs
To make spider webs on cupcakes, pipe three to four concentric circles of melted chocolate or icing on top of the cupcake. Use a toothpick to drag lines from the centre outward to create the web effect. Let the design set before serving. This technique works well for Halloween treats and adds a fun touch to any dessert.
Absolutely! Store-bought chocolate frosting works well if you're short on time. You can still create a spooky spider web effect by piping it onto the cupcakes.
A small plastic sandwich bag with a tiny corner snipped off works as a great piping bag alternative for making the spiderweb design on your cupcakes.
The sugar in royal icing helps "cure" the egg whites, similar to how salt and sugar preserve foods like salmon. This process makes the icing safe to eat. If you're still concerned, you can use pasteurised egg whites or an egg white substitute.
Store Spider Web Cupcakes in an airtight container at room temperature for 2-3 days. If you need to keep them longer, refrigerate them for up to a week. For extended storage, freeze the unfrosted cupcakes for up to three months. When ready to serve, let the cupcakes thaw at room temperature before adding the chocolate frosting and piping the spiderweb design.
More Chocolatey Treats You May Like
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Halloween Spider Web Chocolate Cupcakes
Equipment
- 12 Cupcake tray + 12 cupcake liners/cases
- A piping bag or a small clear bag
- Hand or stand mixer
Ingredients
Cupcakes
- ¼ cup caster sugar
- ¼ cup unsalted butter soft
- 2 tablespoons peanut butter
- 1 large egg
- ½ teaspoon vanilla bean paste or extract
- 1 cup plain flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup whole milk
- ½ cup chocolate chips
Royal Icing
- ½ cup caster sugar
- 1 egg white about 1.88 ounces or 53 grams
- 2-3 drops lemon juice
Frosting
- ⅓ cup unsalted butter soft, diced
- ½ cup icing sugar
- ¼ cup cocoa powder
- ¼ cup whipping cream
- ½ teaspoon vanilla extract
- 1 teaspoon black food coloring paste
Instructions
- Prepare for Baking: Preheat your oven to 180°C (350°F) or gas mark 4. Line a cupcake tray with paper liners.
- Make the Cupcake Batter: In a food processor, mix the caster sugar, softened butter, egg, vanilla bean paste (or extract), and peanut butter until the mixture is light, smooth, and fluffy.¼ cup caster sugar, ¼ cup unsalted butter, 2 tablespoons peanut butter, 1 large egg, ½ teaspoon vanilla bean paste or extract
- Add the plain flour, baking powder, fine sea salt, and milk to the same container, then blend until smooth. Fold in the chocolate chips and pulse briefly—some may break apart, adding a touch of color, while most stay whole for a bit of crunch.1 cup plain flour, 1 teaspoon baking powder, ¼ teaspoon fine sea salt, ½ cup whole milk, ½ cup chocolate chips
- Bake the Cupcakes: Scoop the batter evenly into the 12 lined cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once baked, remove the cupcakes from the oven and let them cool completely on a wire rack to avoid sogginess.
- Prepare the Royal Icing: In a small bowl, combine the caster sugar, egg white, and a few drops of lemon juice. Mix until the icing is smooth and glossy. This royal icing will be used to create the spider web design, so set it aside for later.½ cup caster sugar, 1 egg white, 2-3 drops lemon juice
- Make the Frosting: In another bowl, beat the softened unsalted butter, icing sugar, cocoa powder, and whipping cream together until the mixture is fluffy. This usually takes about 3-5 minutes. Add the natural vanilla extract and the black food coloring paste, mixing until you achieve the desired color.⅓ cup unsalted butter, ½ cup icing sugar, ¼ cup cocoa powder, ¼ cup whipping cream, ½ teaspoon vanilla extract, 1 teaspoon black food coloring paste
- Decorate: Spread a generous layer of the chocolate frosting on top of each cooled cupcake using a spatula or a knife. For the finishing touch, transfer the royal icing to a piping bag. Pipe small circles starting from the center of each cupcake, then connect the circles with thin lines to create a spider web effect. Let the icing set for a few minutes before serving.
Video
Notes
-
- Room Temperature Ingredients: Make sure your butter, egg, and milk are at room temperature.
- Peanut Butter Choice: I like using creamy peanut butter for a smooth batter, but if you prefer a little crunch, chunky peanut butter works too!
- Royal Icing Consistency: Add lemon juice slowly, one drop at a time, until the icing is thick but still easy to pipe for those spider webs.
- Chocolate Chips: A little tip—toss your chocolate chips in a bit of flour before adding them to the batter to stop them from sinking to the bottom.
- Substitutions: If you need nut-free cupcakes, swap the peanut butter for sunflower seed butter or leave it out altogether. You can also use almond or oat milk instead of whole milk.
Tisha says
These are a great idea for a Halloween Party! Something fun for everyone!
Krystle says
The chocolate frosting is to die for! Super easy to make the web too.
Maggie says
Loved planning ahead and testing a delicious treat for halloween!! We loved them!
Nicole says
This worked exactly as written, thanks!
Paula says
These spider web cupcakes turned out great! So often I can't make the decorations look like the picture, but I was able to do this one thanks to your clear instructions.
Liz says
These cupcakes turned out SO cute! Perfect for our Halloween dessert!
Lindsay says
made these for a school Halloween party and they turned out perfectly!
Nancy says
I needed a last minute dessert item for tomorrow’s party. Thank goodness I found this delicious recipe.
Nicole Kendrick says
Everything about this recipe is perfect! I love the flavor and texture, and the decorations are super cute!
Audrey says
These are perfect for Halloween. They are fun and taste great too.
Ashley says
These are adorable and will be perfect for our Halloween party! I love the combination of chocolate and peanut butter in the cupcakes too--a big hit with my son!