IT’S HALLOWEEN TYME. Which also means it’s Halloween Chocolate Spiderweb Cupcakes time 🙂
Halloween special: chocolate spiderweb cupcakes
Spooky chocolate cupcakes topped with an edible chocolate spiderweb. So good, they’re scary!
for the cupcakes
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon instant espresso powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
for the frosting:
- 3 cups confectioner’s sugar
- 8 ounces cream cheese
- 1 stick unsalted butter
- 1 teaspoon vanilla
for the spiderwebs
- 1 cup dark chocolate candy coating
- Preheat oven to 350° F. Prepare 18 cupcake molds with cupcake liners.
- Stir together sugar, flour, cocoa, baking powder, baking soda, espresso powder, and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into cupcake molds.
- Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
- While the cake is baking, prepare the frosting. Using an electric mixer, on medium-high speed, combine cream cheese, butter, sugar, and vanilla until smooth. Once the cupcakes are done cooling, frost using a piper with a large tip, or make a make-shift piping bag using a thick, quart-sized plastic bag. Fill the bag with frosting and cut a hole at the tip of one end. Then squeeze the frosting out onto the cupcakes.
- Last, melt candy coating in a microwave in 30-seconds intervals, stirring well in between, just until melted. Transfer melted candy coating to a piping bag or plastic zip-lock bag; snip a verrrrry small hole in the end of the bag. Line a baking sheet with wax paper. Pipe freehand spiderweb designs. I made a few extra to eat. Nom.
- Top the frosted cupcakes with the spiderwebs. Voila!
Cake recipe from Hershey’s, everything else by Broma!