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Extra Dark Chocolate Spider Web Cupcakes

Nothing is more festive for October 31st than these dark chocolate spider web Halloween cupcakes! Make these for the spookiest dessert around.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling and Decorating Time 1 hour
Total Time 1 hour 48 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

For the Extra Dark Chocolate Cupcakes
  1. Preheat oven to 350°F and line a 12 cup muffin tin with cupcake liners.
  2. In a medium saucepan over low heat, melt the butter and broken up dark chocolate pieces, stirring constantly until melted. Remove from the heat.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. 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
  1. 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.
  2. 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.
  3. Fill a piping bag with frosting and pipe onto cooled cupcakes.
For the Spider Web Topping
  1. 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.
  2. 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.
Helpful Tools
Mixing Bowls| Rodelle Vanilla Extract | AmeriColor Gel Food Coloring | Ice Cream Scoop | Googly Eyes | Rodelle Cocoa Powder