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 make 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 Halloween cupcakes are fun, easy to make, and packed with a peanut butter and chocolate combo. The moist peanut butter base with chocolate chips pairs perfectly with rich chocolate frosting.
- Fun family project—kids can help!
- Beginner-friendly spider web design using royal icing.
- Perfect for Halloween parties or a spooky treat at home.
Get ready to bake these impressive, delicious cupcakes for a hauntingly good time!
Ingredients
- Caster Sugar: Dissolves easily. If unavailable, use granulated sugar—just mix thoroughly for a smooth batter.
- Unsalted Butter: Use at room temperature for easy blending. Short on time? Microwave for a few seconds, but avoid melting it.
- Peanut Butter: Creamy works best, but chunky adds texture. For allergies, swap with almond butter or skip it for a chocolate-only version.
- Egg: Use large eggs at room temperature for better mixing.
- Vanilla Bean Paste: Substitute with pure vanilla extract if needed.
- Flour: All-purpose flour is great, but cake flour offers a lighter texture.
- Baking Powder: Freshness matters for a good rise. Test it by adding a teaspoon to warm water; it should bubble.
- Fine Sea Salt: If using table salt, reduce the amount slightly.
- Whole Milk: Substitute with buttermilk or dairy-free options like almond or oat milk.
- Chocolate Chips/Chunks: Semi-sweet or dark chocolate chips give a rich taste. Mini chips add an extra treat!
Step-by-step Instructions
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 – Go for unsweetened for a balanced sweetness.
How to make Cupcake Frosting
This frosting is primarily made from butter and whipping cream, making it a great pairing for spooky 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.
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 these 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!
Storage
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
- 12 Cupcake tray + 12 cupcake liners/cases
- A piping bag or a small clear bag
- Hand or stand mixer
Ingredients
Cupcakes
- ¼ cup caster sugar
- ¼ cup unsalted butter soft
- 2 tablespoons peanut butter
- 1 large egg
- ½ teaspoon vanilla bean paste or extract
- 1 cup plain flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup whole milk
- ½ cup chocolate chips
Royal Icing
- ½ cup caster sugar
- 1 egg white about 1.88 ounces or 53 grams
- 2-3 drops lemon juice
Frosting
- ⅓ cup unsalted butter soft, diced
- ½ cup icing sugar
- ¼ cup cocoa powder
- ¼ cup whipping cream
- ½ teaspoon vanilla extract
- 1 teaspoon black food coloring paste
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.¼ cup caster sugar, ¼ cup unsalted butter, 2 tablespoons peanut butter, 1 large egg, ½ teaspoon vanilla bean paste or extract
- 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.1 cup plain flour, 1 teaspoon baking powder, ¼ teaspoon fine sea salt, ½ cup whole milk, ½ cup 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.½ cup 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.⅓ cup unsalted butter, ½ cup icing sugar, ¼ cup cocoa powder, ¼ cup whipping cream, ½ teaspoon vanilla extract, 1 teaspoon black 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.
Video
Notes
- Room Temperature Ingredients: Ensure butter, egg, and milk are at room temperature. This helps the batter mix smoothly and results in a uniform texture.
- Peanut Butter Choice: Use creamy peanut butter for a smooth batter. Chunky peanut butter works too if you prefer bits of peanuts in the cupcakes.
- Mixing Tip: Avoid overmixing the batter once the dry ingredients are added to prevent dense cupcakes.
- Royal Icing Consistency: Add lemon juice drop by drop to control the consistency of the royal icing. It should be thick but pipeable for creating spider webs.
- Chocolate Chips: Toss the chocolate chips in a small amount of flour before adding them to the batter to prevent them from sinking to the bottom.
- Frosting Texture: Whip the frosting until light and fluffy for the best texture. If it feels too thick, add a teaspoon of cream at a time to loosen it.
- Baking: Check for doneness with a toothpick inserted into the center—it should come out clean or with a few crumbs, but no wet batter.
- Decorating the Spider Webs: Use a toothpick or skewer to drag lines through the royal icing on the frosting to create the spider web effect. Work quickly before the icing sets.
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.
- Substitutions: For nut-free cupcakes, replace peanut butter with sunflower seed butter or omit it entirely. Whole milk can be swapped with a non-dairy alternative like almond or oat milk if needed.
These cupcakes turned out SO cute! Perfect for our Halloween dessert!
made these for a school Halloween party and they turned out perfectly!
I needed a last minute dessert item for tomorrow’s party. Thank goodness I found this delicious recipe.
Everything about this recipe is perfect! I love the flavor and texture, and the decorations are super cute!
These are perfect for Halloween. They are fun and taste great too.
These are adorable and will be perfect for our Halloween party! I love the combination of chocolate and peanut butter in the cupcakes too–a big hit with my son!