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The cake and frosting!
These chocolatey cupcakes are moist and flavorful. You can make the recipe into a full-sized cake in a 9 x 13-inch pan or into 24 cupcakes. Top the cupcakes with our buttercream frosting. To color the icing we used violet paste food coloring; red and blue gel color will also do the trick. If you'd like to use vanilla cake, try our vanilla cupcake/cake recipe in the witch leg cupcakes post.
Add a spider!
Plastic spiders are all over at local markets in October. Or try making your own spiders with black licorice or fondant like the creatures above.
How to create a frosting spider web!
- To create the web, draw three concentric circles atop your cupcake. Drawing a spiral also works. Ready-made frosting in a tube is easy to use, or make your own and pipe it through a small round hole. You can draw great circles with a plastic bag filled with icing and snipped at the corner. Try making an even bigger statement by drawing your spider web atop a full-sized cake. Then try adding multiple spiders for a true creepy-crawly feel!
- After drawing the circles, use a tooth pick to gently draw from the center circle or spiral to the edge of the cupcake.
- Repeat this until you have the desired look for your web.
Be creative and try different colors for frosting and webs. I like a chocolate frosted cupcake with a white piped web. Really, any colors will make fun Halloween treats! Just remember to add the spider!
Make your favorite cupcake recipe, box mix, or use our chocolate cupcake recipe. Then whip up our buttercream frosting recipe and get ready to have some decorating fun! If you'd like vanilla cake, try our recipe on the Halloween pumpkin cupcake post.
You'll have so much fun making these Halloween spider web cupcakes! Happy Halloween!
See the links for these other HALLOWEEN CUPCAKES recipes & ideas:
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For Chocolate Cupcakes/ Cake
- 1 cup un-sifted unsweetened cocoa
- 2 cups boiling water
- 2 ¾ cup sifted flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup butter
- 2 ½ cups sugar
- 4 eggs
- 1 ½ teaspoon vanilla
For Buttercream Frosting
- 1 cup solid vegetable shortening
- 1 cup (2 sticks) butter
- 2 teaspoons vanilla
- ¼ teaspoon almond extract (optional--the added flavor is really good)
- 8-cups sifted confectioner’s (powdered) sugar
- ½ cup milk
- violet colored paste food color, OR red & blue liquid/gel food color
- tube of black frosting for spider web
For Chocolate Cupcakes/Cake
- Preheat oven to 350 degrees.
- Combine cocoa with boiling water in medium bowl, mixing with wire whisk until smooth. Cool completely.
- Sift flour with soda, salt and baking powder; set aside.
- Beat butter, sugar, eggs and vanilla in large bowl.
- With electric mixer at high speed, mix until light (about 5 minutes). At low speed, beat in small amounts of flour, alternating with cocoa mixture. Don’t over beat.
- Insert paper liners in 24 muffin cups. Fill each cup ½ full of cake batter.
- Bake 17 – 20 minutes at 350 degrees or until a toothpick inserted in center comes out clean.
For Buttercream Frosting
1. In a large bowl, cream shortening and butter with electric mixer.
2. Add vanilla & almond.
3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
4. When all sugar has been mixed in, icing will appear dry.
5. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
6. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
To Create the Spider Web:
1. Draw three concentric circles atop your cupcake (drawing a spiral also works).
NOTE: Ready-made frosting in a tube is easy to use, or make your own and pipe it through a small round hole. You can draw great circles with a plastic bag filled with icing and snipped at the corner. Try making an even bigger statement by drawing your spider web atop a full-sized cake. Then try adding multiple spiders for a true creepy-crawly feel!
2. After drawing the circles, use a tooth pick to gently draw from the center circle or spiral to the edge of the cupcake. Repeat this until you have the desired look for your web.
NOTE 1: If you'd like a vanilla cupcake recipe, check out our vanilla cupcake recipe on our Halloween pumpkin cupcakes post.
NOTE 2: Sometimes we use cakes mixes. We actually like cake mixes. Our favorite chocolate cake mix is Better Crocker Triple Chocolate Fudge. We just make a couple of simple changes. We add the recommended amount(s) of oil and eggs. Then fill a liquid measuring cup to the half cup line with sour cream. Add water on top of the sour cream until it reaches the amount of water called for. Mix as directed.
Amount Per Serving: Calories: 227Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 233mgCarbohydrates: 34gFiber: 1gSugar: 21gProtein: 3g
Share it on Instagram and tag us and tag #infinetasterecipes so we can see it!
Try these other spooky recipes: