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Halloween cupcakes with chocolate and spiderweb
Baking

Halloween cupcakes with chocolate and spiderweb

Chocolate cupcakes with dark frosting and a spiderweb of white chocolate on top. The cupcakes are firm enough to hold the frosting once fully cooled.

ModernHalloweenWeekendBakingDessertVegetarian
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Rate:
75 min total
12 servings
Easy

Ingredients

servings
Units
  • 5.3 oz wheat flour
  • 1.4 oz cocoa powder
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 3.5 oz butter
  • 5.3 oz sugar
  • 2 stk eggs
  • ½ cup milk
  • 1 tsp vanilla extract
  • 2.6 oz butter for frosting
  • about 1.1 oz cocoa for frosting
  • 7.1 oz icing sugar
  • 2 tbsp milk for frosting
  • 2.8 oz white chocolate

Instructions

  1. 1

    Cupcakes

    1. Preheat the oven to 175°C / 350°F.
    2. Line a muffin tin with 12 paper cases.
    3. Mix the flour, cocoa, baking powder and salt in a bowl.
    4. Beat the soft butter and sugar until pale and fluffy.
    5. Beat in the eggs one at a time. Stir in the vanilla.
    6. Fold in half the dry ingredients, then the milk, then the rest of the dry mix.
    7. Divide the batter among the cases and bake for 18–20 minutes until a skewer comes out clean.
    8. Let the cupcakes cool completely on a wire rack.
    25 min
    175°C
    OvenBowlSpoon
  2. 2

    Chocolate frosting

    1. Beat the butter until pale.
    2. Sift in the cocoa and icing sugar and beat to a smooth, spreadable frosting.
    3. Add milk a little at a time if the frosting is too stiff.
    4. Spread an even layer on each cooled cupcake.
    10 min
    Room temperature
    BowlSpoon
  3. 3

    Spiderweb

    1. Melt the white chocolate in a bain-marie or in the microwave on low power. Stir often.
    2. Pour the chocolate into a small piping bag or a paper cone with a small snipped tip.
    3. Pipe three concentric circles on the frosting of each cupcake.
    4. Drag a toothpick from the center outward through the circles in eight rays so it looks like a spiderweb.
    5. Let the chocolate set at room temperature before serving.
    15 min
    Room temperature
    BowlSpoon

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Details

Nutrition

Calories

320kcal

Protein

4g

Fat

14g

Carbs

45g

Serving Size

1stk

Dietary

Allergens

GlutenEggMilk

Serving

Suggestions

  • • Serve at room temperature once the spiderweb has set.

Drink Pairings

  • • milk: Milk.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: Room temperature
  • • Method: Store in a closed container. The spiderweb can look dull in the fridge.

Frozen

  • • Duration: 1 months
  • • Temperature: -18°C
  • • Method: Freeze cupcakes without frosting. Thaw and decorate once defrosted.

Tips

Preparation

  • • Sift the cocoa for the frosting so it stays lump-free.

Cooking

  • • Do not overbake the cupcakes. The center should stay moist, not dry.

Serving

  • • Drag the toothpick with a calm, even pressure so the lines do not tear the frosting.

Variations

Flavor

  • A touch of instant coffee in the batter adds depth to the chocolate.

Method

  • Make the web while the frosting is still soft so the lines set neatly.

Toppings

  • White frosting in a piping bag can replace melted white chocolate for the spiderweb.
  • Pipe the web while the frosting is still soft if you use white frosting instead of chocolate.

Author

C

Camilla

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Comments

Author

C

Camilla