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
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the frosting:
8 ounces cream cheese
1 stick unsalted butter
1 teaspoon vanilla
For the spider webs:
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!