Description
These Spiderweb Cupcakes are rich chocolate cupcakes topped with ivory and cocoa buttercream, then decorated with contrasting chocolate spiderweb designs. They make a festive Halloween dessert with beautiful details and delicious chocolate flavor.
Ingredients
- For the Chocolate Cupcakes:
- 1 cup all-purpose flour (120 g)
- 1/2 cup unsweetened natural cocoa powder (42 g)
- 3/4 cup granulated sugar (150 g)
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 large egg
- 1/3 cup neutral vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- For the Frosting and Spiderwebs:
- 1 cup unsalted butter, softened (225 g)
- 3 1/2 cups powdered sugar (420 g)
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons milk or heavy cream
- 2 tablespoons unsweetened natural cocoa powder (about 10 g)
- 3 ounces white chocolate melting wafers or white chocolate chips (85 g)
- 3 ounces semisweet or dark chocolate chips (85 g)
- For the Pan:
- 12 dark paper cupcake liners
Instructions
- Position a rack in the center of the oven and preheat to 350°F (175°C). Line a standard 12-cup muffin pan with dark paper liners.
- In a large bowl, whisk together the flour, 1/2 cup cocoa powder, granulated sugar, baking soda, and salt.
- In a separate bowl, whisk together the egg, vegetable oil, buttermilk, and 1 teaspoon vanilla extract.
- Stir the wet ingredients into the dry ingredients just until no dry streaks remain. Avoid overmixing.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 20 to 23 minutes, until the centers spring back lightly and a wooden pick inserted into a cupcake comes out clean or with a few moist crumbs.
- Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack. Let them cool completely for about 45 to 60 minutes.
- To make the buttercream, beat the softened butter until creamy. Gradually beat in the powdered sugar and remaining 1 teaspoon vanilla extract. Add enough milk or cream to create a smooth, spreadable consistency.
- Divide the buttercream evenly between two bowls. Leave one portion ivory and beat the remaining 2 tablespoons cocoa powder into the other portion.
- Spread ivory buttercream over 6 cupcakes and chocolate buttercream over the remaining 6. Smooth the tops flat or shape them into gentle domes.
- If the buttercream is too soft to hold fine lines, refrigerate the frosted cupcakes for 10 to 15 minutes.
- Melt the white chocolate and dark chocolate separately in microwave-safe bowls using short microwave bursts, stirring frequently until smooth. Let the chocolate cool briefly until fluid but not hot.
- Transfer each melted chocolate to a small piping bag or resealable bag with a tiny corner snipped off.
- Working with one cupcake at a time, pipe a small center dot and 2 to 3 concentric rings or a loose spiral. Use dark chocolate on ivory frosting and white chocolate on cocoa frosting.
- Immediately drag a toothpick from the center to the outer edge in 6 to 8 evenly spaced strokes to create the spiderweb design. Wipe the toothpick between strokes.
- Let the cupcakes stand at cool room temperature for 15 to 30 minutes, until the chocolate spiderwebs are set.
Notes
- Cool the cupcakes completely before frosting so the buttercream does not melt.
- Keep the frosting surface relatively flat so the spiderweb pattern stays easy to see.
- Work on one cupcake at a time and drag the toothpick through the chocolate while the lines are still wet.
- Use a very small opening in the piping bag to create thin, defined chocolate lines.
- If the melted chocolate thickens, warm it briefly until it flows smoothly. Let it cool slightly if it feels hot before piping.
- Refrigerate frosted cupcakes briefly if the buttercream is too soft to hold clean web lines.
- For vanilla spiderweb cupcakes, use your favorite vanilla cupcake recipe while keeping the dark liners, two buttercream colors, and contrasting chocolate webs.
- Bake the cupcakes up to 1 day ahead and store them airtight once cool.
- Store decorated cupcakes in a single layer at cool room temperature for up to 2 days. Refrigerate in a warm kitchen and bring them toward room temperature before serving.
- Unfrosted cupcakes can be frozen for up to 2 months. Do not stack or reheat decorated cupcakes.
- Prep Time: 45 minutes
- Cook Time: 23 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American