Spiderweb Cupcakes with Two-Tone Chocolate Webs

Spiderweb Cupcakes

These chocolate cupcakes have smooth, flat frosting tops made for drawing spiderwebs. Half are frosted with ivory vanilla buttercream and dark chocolate webs; the other half have cocoa buttercream and white chocolate webs. Arranged together, they make a contrasting Halloween platter.

The trick is to work one cupcake at a time: pipe chocolate rings, then drag a toothpick through them before the chocolate sets. Bake the cupcakes ahead if you like, but let them cool completely before frosting. Makes 12 standard cupcakes.

Ingredients for Spiderweb Cupcakes

Chocolate cupcakes

• 1 cup all-purpose flour (120g)
• 1/2 cup unsweetened natural cocoa powder (42g)
• 3/4 cup granulated sugar (150g)
• 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

Frosting and spiderwebs

• 1 cup unsalted butter, softened (225g)
• 3 1/2 cups powdered sugar (420g)
• 1 teaspoon vanilla extract
• 2 to 4 tablespoons milk or heavy cream
• 2 tablespoons unsweetened natural cocoa powder (about 10g)
• 3 ounces white chocolate melting wafers or white chocolate chips (85g)
• 3 ounces semisweet or dark chocolate chips (85g)

You’ll also need 12 dark paper cupcake liners. To replace the buttermilk, mix 1/2 cup plain milk with 1 1/2 teaspoons lemon juice or white vinegar. Let stand for 5 minutes before using.

How to Bake and Decorate Spiderweb Cupcakes

1. Prepare the pan: 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.
2. Mix the batter: Whisk the flour, 1/2 cup cocoa powder, sugar, baking soda, and salt in a large bowl. In a second bowl, whisk the egg, oil, buttermilk, and 1 teaspoon vanilla. Stir the wet ingredients into the dry just until no dry streaks remain. The batter should be pourable; stop mixing once the flour disappears.
3. Bake and cool: Divide the batter among the liners, filling each about two-thirds full. Bake uncovered for 20 to 23 minutes, starting to check at 20 minutes. The centers should spring back lightly, and a wooden pick should come out clean or with a few moist crumbs, not wet batter. Cool in the pan for 5 minutes, then transfer to a rack to cool completely, about 45 to 60 minutes.
4. Make the frostings: Beat the softened butter until creamy. Beat in the powdered sugar and remaining 1 teaspoon vanilla, adding just enough milk or cream to make a smooth, spreadable buttercream. Divide evenly. Leave one half ivory and beat the remaining 2 tablespoons cocoa powder into the other half.
5. Frost the cupcakes: Spread ivory frosting on six cupcakes and chocolate frosting on the other six. Smooth each top into a flat or gently domed circle with an offset spatula or small knife. If the frosting is too soft to hold fine lines, refrigerate the frosted cupcakes for 10 to 15 minutes.
6. Melt the chocolate: Melt the white and dark chocolates separately in short microwave bursts, stirring often until smooth. Let them cool briefly until fluid but not hot. Transfer each to a small piping bag or resealable bag with a tiny corner snipped off.
7. Draw the webs: Work on one cupcake at a time. Pipe a center dot and two or three concentric rings, or a loose spiral, using dark chocolate on ivory frosting and white chocolate on chocolate frosting. Immediately drag a toothpick from the center to the outer edge in 6 to 8 evenly spaced strokes. Wipe the toothpick between strokes so the lines stay distinct. Finish each web before piping the next.
8. Let the webs set: Leave the cupcakes at cool room temperature for 15 to 30 minutes, until the chocolate lines are no longer wet. Arrange the dark and ivory cupcakes alternately on a platter.

How to Keep the Spiderwebs Clear

A flat frosting surface keeps the piped circles visible; tall swirls interrupt the pattern. If the chocolate thickens in its bag, warm it briefly until it flows in a thin line again. Let it cool if it feels hot, or it may soften the buttercream. Drag each web while the chocolate is still wet—once it starts to set, the spokes can break instead of pulling into points.

No piping tip is needed if the bag opening is small. For a lighter cake flavor, use a favorite vanilla cupcake base, but keep the dark liners, two frosting colors, and contrasting chocolate webs.

Make-Ahead and Storage

Bake the cupcakes up to 1 day ahead and store them airtight once completely cool. Buttercream can be refrigerated for several days; bring it to room temperature and beat briefly until spreadable. Frost and decorate the cupcakes on the day of serving or the day before.

Store decorated cupcakes in an airtight container at cool room temperature for up to 2 days, preferably in a single layer. In a warm kitchen, refrigerate them covered and bring them toward room temperature before serving. Let the webs set before transporting, and do not stack the cupcakes. Unfrosted cupcakes can be wrapped well and frozen for up to 2 months; thaw them covered at room temperature before decorating. Do not reheat decorated cupcakes.

For another web-themed treat, serve them with Spider Web Pretzels.

Nutrition

Approximate per cupcake, based on 12 cupcakes: 515 calories, 4g protein, 27g fat, and 67g carbohydrates. Approximate per 100g: 430 calories, 3g protein, 22g fat, and 56g carbohydrates. Values vary with the chocolate, dairy, and amount of milk or cream used.