Spider Web Cupcakes – Perfect for Halloween Parties
These chocolate spider web cupcakes are simple to make and topped with a spooky design—perfect for a kids’ Halloween party treat. Get the recipe, decorating tips, and fun variations to add some frightful flair to your party table!
These spider web cupcakes are just the start of a Halloween spread that’s as spooky as it is delicious! Imagine serving a rich chocolate mousse cake with a blood-red berry layer—perfect for those vampire vibes. Or stack up chocolate berry pancakes, drizzled with dark berry sauce that’s sure to enchant.
Add a few ghostly scones with strawberry jam and cream for a classic treat with a spooky twist, and pumpkin muffins for that warm autumn touch. A dark mocha loaf rounds out the table, making your Halloween treats a memorable part of the celebration!
Spooky Spider Web Cupcakes: The Ultimate Halloween Party Treat!
Halloween isn’t something we typically dive into, but when the kids light up at the chance to dress up and plan activities together, it’s impossible not to get swept up. My daughter, especially, loves making a list of treats she wants to create for the season. So, when “spooky spider web cupcakes” came up on her list this year, I knew we were in for some messy, memory-making fun!
There’s something special about stepping into the role of “assistant chef” while she takes charge. Sure, it means flour everywhere and chocolate smudges on nearly every surface, but the joy on her face and that proud little grin when she sees the finished cupcakes makes every bit of cleanup worth it. So, if you’re looking to add some Halloween magic to your kitchen this year, these cupcakes are a fun, simple project that everyone can get involved in—and who knows, it might just become a tradition!
Why You’ll Love These Halloween Cupcakes
These spooky spider web cupcakes are the ideal Halloween treat—fun to make, perfectly moist, and loaded with a delicious peanut butter and chocolate combo! They’re simple enough to involve kids in the baking process, making it a fun, family-friendly project. The cupcakes have a light peanut butter base with chocolate chips, and they’re topped with rich chocolate frosting. The spider web design is easy to create with royal icing, so even beginners can achieve an impressive look.
Ingredients in Spider Web Cupcakes
For the best results with your spooky spider web cupcakes, here are some handy tips for each ingredient:
- Caster Sugar – This fine sugar dissolves easily, but if you can’t find it, granulated sugar works too; just ensure you mix it well for a smooth batter.
- Unsalted Butter – Make sure it’s at room temperature for easy blending. If you’re in a hurry, you can microwave it for a few seconds, but don’t let it melt.
- Peanut Butter – Creamy peanut butter is ideal for this recipe. If you prefer a bit of crunch, go for the chunky variety! If allergies are a concern, you can substitute peanut butter with almond butter or skip it entirely for a simpler chocolate cupcake.
- Egg – Use large eggs, and for the best incorporation, make sure they are at room temperature.
- Vanilla Bean Paste – This adds a lovely vanilla flavour. If you can’t find it, pure vanilla extract is a great substitute.
- Flour – All-purpose flour works perfectly for this recipe, but if you want a lighter texture, consider using cake flour.
- Baking Powder – Ensure it’s fresh for the best rise. You can check its potency by adding a teaspoon to warm water; it should bubble vigorously.
- Fine Sea Salt – Just a pinch is enough to enhance the other flavours. If you use table salt, reduce the amount slightly.
- Whole Milk – Always use whole milk for added creaminess. If you need a substitute, buttermilk or a dairy-free alternative can also work, like almond or oat milk..
- Chocolate Chips or Chunks – Choose semi-sweet or dark chocolate chips for a richer flavour. If you want an extra treat, try using mini chocolate chips.
How to make Spider Web Cupcakes Cupcakes
You’ll love our spooky spider web cupcakes! They’re quick and easy to make, using everyday ingredients that come together for a fun Halloween treat. We’ll walk you through each step, from mixing the batter to decorating with that eye-catching spider web design. Your kitchen will be filled with the aroma of freshly baked cupcakes in no time!
Check out our step-by-step guide with photos to make the process even simpler!
Start by preheating your oven to 180°C (350°F) and line a cupcake tray with paper liners.
Make the Batter and Bake the Cupcakes
In a large bowl, cream the caster sugar, softened butter, eggs, vanilla bean paste, and peanut butter with a hand or stand mixer until smooth and creamy.
In another bowl, sift the flour, baking powder, and salt. Add to the wet mixture in three parts, alternating with milk, mixing until just combined.
Fold in the chocolate chips, mixing lightly. Some may crumble, adding a bit of colour, while most stay whole for crunchy bites.
Fill cupcake liners two-thirds full with batter. Bake until a toothpick comes out clean. Cool on a wire rack before decorating.
Ingredients to make Cupcake Frosting
- Unsalted Butter – Use soft, diced butter, making it easy to mix and perfect for piping.
- Icing Sugar – This powdered sugar, mixed with a bit of starch, dissolves easily for a fluffy, creamy frosting without setting hard, unlike pure icing sugar used for royal icing.
- Cocoa Powder – Brings a rich chocolate flavour to the frosting. Go for unsweetened for a balanced sweetness.
- Whipping Cream – Adds lightness, making the frosting silky and easy to spread or pipe.
- Natural Vanilla Extract – Adds a hint of vanilla that complements the chocolate.
- Black Food Coloring Paste – This creates an intense black colour for a spooky Halloween look; use a little at a time to reach the right shade.
How to make Cupcake Frosting
This frosting is primarily made from butter and whipping cream, making it a great pairing for the spooky spider web cupcakes. Its creamy texture enhances the cupcakes’ rich chocolate taste.
Beat the butter for 2-3 minutes until pale in colour. Then, mix the icing sugar, cocoa powder, and whipping cream, until the mixture is light and fluffy.
Finally, incorporate the vanilla extract and black food colouring, blending until you achieve your desired colour.
Ingredients to make the Royal Icing
- Icing Sugar – This powdered sugar is crucial for making smooth royal icing. It dissolves easily and sets hard, creating a firm surface for decorations.
- Egg White – The secret to achieving a firm set in royal icing!
- Lemon Juice – A few drops of lemon juice add a subtle acidity that enhances the flavor and stabilizes the egg whites. This ensures a smooth, glossy finish and helps the icing maintain its shape during decorating.
How to make Royal Icing
In a small bowl, use a hand or stand mixer to combine caster sugar, egg white, and a few drops of lemon juice. Mix until smooth. Set aside for the spider web design, and transfer it to a piping bag for later use.
I love using icing on my shortbread cookies for Valentine’s Day. Whether I’m making heart shapes or writing sweet messages, the colourful icing makes the cookies look extra special and festive for the occasion.
Clarifying Concerns About Raw Eggs
Many people have concerns about using raw eggs in royal icing, especially regarding egg whites. However, it’s important to understand that the sugar in the icing effectively “cooks” the egg whites. In fact, a more accurate term for this process is “curing.” This is similar to how salt and sugar are used together to cure foods like salmon. So, rest assured, the sugar interacts with the egg whites, making them safe for consumption.
How to decorate the Spider Web Cupcakes
Here’s a quick and easy way to decorate the Spider Web Halloween Cupcakes!
Spread the chocolate frosting on each cooled cupcake.
Pipe small circles of royal icing onto each cupcake, then connect them with thin lines to create a spider web design.
Substitutions
- Peanut Butter: If allergies are a concern, you can substitute peanut butter with almond butter or skip it entirely for a simpler chocolate cupcake.
- Whole Milk: Substitute with any dairy-free milk, like almond or oat milk.
- Vanilla Bean Paste: Vanilla extract works well if you don’t have paste on hand.
Variations
- Add Spices: For a fall twist, add a pinch of cinnamon or nutmeg to the batter.
- Swap Chocolate Chips: Use white chocolate chips or even butterscotch chips for a fun change.
- Color the Frosting: For a festive look, use orange food colouring in the frosting instead of black. You can also try a contrasting royal icing colour like green or purple to make the spider web pop!
How to Store My Spider Web Cupcakes
These cupcakes store well for 2-3 days in an airtight container at room temperature. To keep them longer, refrigerate them for up to a week, or freeze them unfrosted for up to three months. When ready to serve, let the cupcakes thaw at room temperature, then frost and decorate.
FAQs
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Spooky Spider Web Cupcakes – Perfect for Halloween Parties
Equipment
- Mixing Bowls
- 12 Cupcake tray + 12 cupcake liners/cases
- A piping bag or a small clear bag
- Hand or stand mixer
Ingredients
Cupcakes
- 50 g caster sugar ¼ cup
- 35 g unsalted butter soft (¼ cup)
- 35 g peanut butter 2 tablespoons
- 1 large egg
- vanilla bean paste from 1 bean or ½ tsp vanilla extract
- 120 g plain flour 1 cup
- 1 tsp baking powder
- ¼ tsp fine sea salt
- 130 g whole milk ½ cup
- 95 g chocolate chips ½ cup
Royal Icing
- 100 g caster sugar ½ cup
- 1 egg white from a medium egg – 53 grams (1.88 ounces)
- 2-3 drops lemon juice
Frosting
- 85 g unsalted butter diced, soft (⅓ cup)
- 80 g icing sugar ½ cup
- 30 g cocoa powder ¼ cup
- 60 g whipping cream ¼ cup
- ½ tsp natural vanilla extract ½ tsp vanilla extract
- 1 tsp food coloring paste black
Instructions
Prepare for Baking:
- Begin by preheating your oven to 180°C (350°F) or gas mark 4. While the oven heats up, line a cupcake tray with paper liners to ensure easy removal once baked.
Make the Cupcake Batter:
- In a large mixing bowl, cream together the caster sugar, softened unsalted butter, large egg, vanilla bean paste (or extract), and peanut butter until the mixture is smooth and fluffy.50 g caster sugar, 35 g unsalted butter, 35 g peanut butter, 1 large egg, vanilla bean paste from 1 bean
- In a separate bowl, sift together the plain flour, baking powder, and fine sea salt to remove any lumps and ensure even mixing. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix until just combined. Finally, use the mixer or a spatula to mix in the chocolate chips, ensuring they are evenly distributed throughout the batter.120 g plain flour, 1 tsp baking powder, ¼ tsp fine sea salt, 130 g whole milk, 95 g chocolate chips
Bake the Cupcakes:
- Scoop the batter evenly into the 12 lined cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once baked, remove the cupcakes from the oven and let them cool completely on a wire rack to avoid sogginess.
Prepare the Royal Icing:
- In a small bowl, combine the caster sugar, egg white, and a few drops of lemon juice. Mix until the icing is smooth and glossy. This royal icing will be used to create the spider web design, so set it aside for later.100 g caster sugar, 1 egg white, 2-3 drops lemon juice
Make the Frosting:
- In another bowl, beat the softened unsalted butter, icing sugar, cocoa powder, and whipping cream together until the mixture is light and fluffy. This usually takes about 3-5 minutes. Once fluffy, add the natural vanilla extract and the black food coloring paste, mixing until you achieve the desired color and consistency.85 g unsalted butter, 80 g icing sugar, 30 g cocoa powder, 60 g whipping cream, ½ tsp natural vanilla extract, 1 tsp food coloring paste
Decorate:
- Spread a generous layer of the chocolate frosting on top of each cooled cupcake using a spatula or a knife. For the finishing touch, transfer the royal icing to a piping bag. Pipe small circles starting from the center of each cupcake, then connect the circles with thin lines to create a spider web effect. Let the icing set for a few minutes before serving.
Notes
Tips and Tricks
- Chill the frosting: If the frosting gets too soft, pop it in the fridge for a few minutes to make it easier to pipe.
- Avoid Overmixing: Overmixing can make the cupcakes dense, so mix until just combined.
- Spider Web Shortcut: If the spider web design feels tricky, try using melted chocolate for an easier option.
