What is more festive for October 31st than these dark chocolate spider web Halloween cupcakes? With my tips below, you will have the darkest, spookiest dessert around!
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Is it weird that I still think Halloween is super fun? I love all of the costumes and festive desserts that people make! Plus, it’s always an excuse to eat more chocolate.
If you’re looking for a fun dessert to make, these spider web Halloween cupcakes are just the thing you need! They’re simple to make and would be great for kids and adults alike. Read on for a few tips to getting these cupcakes looking extra spooky!
How to Make Spider Web Cupcakes
You’re probably wondering two things about these cupcakes…
- How did I get the frosting to be SO dark?
- How did I make those adorable spider web toppings?
Well, I’m here to tell ya!
How to Make Black Frosting
There are two keys to getting the frosting extra super-duper dark!
- Use a Dutch-processed cocoa like Rodelle. It has a darker color and, well, a much better flavor also!
- Use black food coloring. I like this AmeriColor Gel Food Coloring because it doesn’t water down baked goods or frostings – perfect for this extra dark chocolate halloween cupcake!
I did not use black food coloring in the cupcakes themselves – you have the Dutch-processed cocoa to thank for their color!
How to Decorate Spider Web Cucpakes
Now for the fun (and messy!) part. In order to get those perfect little spider web toppings on your cupcakes, you’ll want to use melted marshmallows. Yes, I told you it would be messy!
First, you’ll want to melt the marshmallows in a heat-safe bowl in the microwave. I did around 3 or 4 at a time.
Next, you’ll want to take the melted marshmallow between your fingers and kind of stretch it out until it becomes stringy. Then, you can pull the stringy portion over the tops of your frosted cupcakes to get the spider web look! If your marshmallows get stiff, simply add a few more to your bowl, reheat them, and repeat the process.
You can experiment with a method that works best for you, but I found that this was the easiest way! I also would recommend wearing disposable gloves on your hands if you don’t want sticky gooey ickiness on you! This makes clean-up a breeze.
Oh, and don’t forget the googly eye sprinkles!
I hope that you enjoy these cute little spider web Halloween cupcakes! They are oh-so festive and fun for all ages!
If you’re looking for other Halloween/Fall recipes, check these out below!
- Salted Caramel Mocha Layer Cake
- Pumpkin Spice Muffins with Brown Sugar Streusel Topping
- Double Dark Chocolate Cupcakes
- White Chocolate Pumpkin Bread
- Caramel Coffee Sheet Cake
- Halloween Monster Cookie Sandwiches
- The Best Caramel Apple Coffee Cake
- Pumpkin Bars with Cream Cheese Frosting
And as always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.
Extra Dark Chocolate Spider Web Cupcakes
Ingredients
For the Extra Dark Chocolate Cupcakes
- ½ cup unsalted butter
- 4 oz dark chocolate, broken into pieces (I like to use Lindt 78% dark)
- ¼ cup vegetable oil
- ¾ cup brewed coffee
- ½ cup Dutch-processed cocoa powder
- 1 cup brown sugar
- 1½ tsp vanilla extract
- ½ tsp salt
- 3 large eggs (room temperature)
- 1 cup all-purpose flour
- 1½ tsp baking soda
For the Black Frosting
- ¾ cup unsalted butter (room temperature)
- 3-4 cups powdered sugar
- ⅛ tsp salt
- ⅔ cup Dutch-processed cocoa powder
- 3-4 tbsp heavy cream (as needed, depending on how thick you want the frosting)
- 4-5 drops black gel food coloring
- ½ bag marshmallows
Instructions
For the Extra Dark Chocolate Cupcakes
- Preheat oven to 350°F and line a 12 cup muffin tin with cupcake liners.
- In a medium saucepan over low heat, melt the butter and broken up dark chocolate pieces, stirring constantly until melted. Remove from the heat.
- Add the oil, brewed coffee, cocoa powder, and sugar to the saucepan and mix until combined. Add in the vanilla, salt, and eggs. Beat vigorously until combined.
- In a separate large bowl, whisk together the flour and baking soda. Add the chocolate mixture to your flour mixture and mix until just combined.
- Evenly divide the batter between the cupcake liners. I like to use a large ice cream scoop to fill my liners! The batter will be thick, so you may want to use a spoon or other utensil to fill your liners.
- Bake for 16-18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow cupcakes to cool in the pan on a wire rack for 5 minutes, then transfer to the wire rack to cool completely.
For the Black Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until fluffy. Reduce speed to low and add the powdered sugar one cup at a time, alternating with the cocoa powder.
- Sprinkle in the salt and add the food coloring. Beat on low speed until combined. Mix in 1 tablespoon of heavy cream at a time until you get the desired consistency that you want.
- Fill a piping bag with frosting and pipe onto cooled cupcakes.
For the Spider Web Topping
- Heat 3-4 marshmallows in a microwave bowl for about 10 seconds at a time. Using your fingers or hands, make "webs" by stretching the melted marshmallows between your fingers or hands. Stretch the stringy marshmallows over your frosted cupcakes until you get the desired look.
- If marshmallows get stiff while you are working with them, simply add a few new marshmallows to your bowl and reheat! Add googly eyes if desired for an extra spooky look!
Notes
- Cupcakes can be stored in an airtight container for up to 3 days at room temperature.
