Description
These Black and White Spider Web Cupcakes are a spooky and delicious treat perfect for Halloween or any creepy celebration. Featuring moist dark chocolate cupcakes with a rich buttermilk base, they’re topped with fluffy marshmallow buttercream frosting, dipped in glossy black candy melts, and adorned with delicate marshmallow spider webs and edible spider decorations. This recipe yields 24 beautifully decorated cupcakes that are sure to impress guests with both taste and presentation.
Ingredients
Scale
Cupcakes
- 1 dark chocolate cake mix
- 1/4 cup dark chocolate cocoa powder
- 1 cup buttermilk
- 1/2 cup oil
- 3 large eggs
- Black food coloring, a small amount
- 24 black cupcake liners
Frosting
- 1 cup unsalted butter, softened but not to room temperature
- 1 1/2 cups powdered sugar
- 1 jar marshmallow fluff (7 oz)
- 1/4 teaspoon almond extract
Decorations
- 1 package black candy melts (12 oz)
- 1 package miniature marshmallows (16 oz)
- 1 package black candy pearls
- 24 plastic spider rings
Instructions
- Bake the Cupcakes: Preheat your oven to 350°F and place the black cupcake liners into muffin cups. In a mixing bowl, combine the buttermilk, oil, and eggs, then add a small amount of black food coloring until the mixture turns grey. Add the dark chocolate cake mix and cocoa powder to the wet ingredients and mix until just combined. Use an ice cream scoop to fill the liners about two-thirds full. Bake for 15-17 minutes, then remove and let cool completely.
- Prepare the Frosting: Beat the softened unsalted butter with an electric hand mixer or stand mixer until light and fluffy. Gradually add powdered sugar half a cup at a time, mixing well after each addition. Stir in the almond extract and marshmallow fluff until smooth and creamy. Transfer the frosting to a 16oz piping bag fitted with a Wilton 1M star tip and pipe evenly over each cooled cupcake.
- Adding Spider Webs with Black Candy Melts: Melt the black candy melts according to package instructions. Dip each frosted cupcake into the melted candy enough to cover half to two-thirds of the buttercream and set aside to cool completely. Meanwhile, melt 1 cup of miniature marshmallows in the microwave for 30 seconds, without stirring. Wearing gloves or using your bare hands carefully stretch about two marshmallows into thin strands, then arrange these strands on the cupcakes to form spider webs. Use scissors to cut the ring part off the plastic spider rings and place the spiders onto individual cupcakes.
- Adding Spider Webs without Black Candy Melts: Skip dipping the cupcakes. Stretch two marshmallows into strands and form spider webs directly onto the frosted cupcakes. Cut the ring parts off the plastic spiders and carefully place them on each cupcake. Add black candy pearls one by one onto the frosting and spider webs to represent spider eggs, completing the eerie look.
Notes
- Ensure the cupcakes are completely cool before frosting or dipping to prevent melting.
- Use gloves when handling melted marshmallows to avoid stickiness and burns.
- Adjust the amount of black food coloring to achieve a grey batter without overpowering the chocolate flavor.
- For sharper spider web strands, work quickly with marshmallows while they are warm and pliable.
- Plastic spider rings can be purchased at party or craft stores and add a fun decorative touch.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
