Name: Black and White Spider Web Cupcakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 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 few drops); 24 black cupcake liners; 1 cup unsalted butter, softened (not to room temperature); 1 1/2 cups powdered sugar; 1 jar marshmallow fluff (7 oz); 1/4 teaspoon almond extract; 1 package black candy melts (12 oz); 1 package miniature marshmallows (16 oz); 1 package black candy pearls; 24 plastic spider rings

If you’re looking to wow your guests with a spooky yet elegant treat, you’ve got to try this Black and White Spider Web Cupcakes Recipe. I absolutely love how these cupcakes come together with their deep dark chocolate flavor and that eye-catching marshmallow spider web on top. Trust me, once you make these, your family and friends will be begging for more – and they’re way easier to make than they look!

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Why You’ll Love This Recipe

Showstopper Appearance: The black and white spider web design is spooky, fun, and perfect for Halloween or any gothic-themed party.
Rich Chocolate Flavor: Combining a dark chocolate cake base with cocoa powder gives these cupcakes a deep, indulgent taste that pairs perfectly with the fluffy frosting.
Fun to Make: You get to stretch marshmallows into spider webs — a little messy but super satisfying and creative.
Kid-Friendly Activity: My kids love helping with the spider web decorating, making it a fun baking project for the whole family.

Three dark chocolate cupcakes sit side by side on a long white plate against a white marbled textured surface. Each cupcake has a swirl of white cream frosting on top. The two cupcakes on the sides are decorated with small shiny black beads and a small plastic black spider resting on the cream. The middle cupcake has a layer of thin, white web-like material covering the white cream frosting, with a small plastic black spider on top. The cupcake wrappers are black and ridged. In the blurred background, there is an open book with yellowed pages. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient in this Black and White Spider Web Cupcakes Recipe works together to create an irresistible chocolate cupcake topped with a fluffy, dreamy frosting and that spooky spider web detail you can’t resist. Here are some tips for choosing the best ingredients, so your cupcakes turn out perfect.

Dark chocolate cake mix: Using a cake mix keeps things easy but look for one with rich cocoa for that deep chocolate flavor.
Dark chocolate cocoa powder: Boosts the chocolate intensity and gives a beautiful dark color.
Buttermilk: Adds moisture and a slight tang that balances the sweetness.
Oil: Keeps the cupcakes tender and moist.
Eggs: Provides structure and richness.
Black food coloring: Just a small dash creates that eerie dark grey batter perfect for spooky treats.
Black cupcake liners: These set the stage for a dramatic reveal when you bite into the cupcakes.
Unsalted butter: Use softened, but not room temp, to get that perfect fluffy frosting.
Powdered sugar: Essential for smooth and sweet frosting texture.
Marshmallow fluff: Adds a dreamy marshmallow flavor and helps with frosting stability.
Almond extract: Just a touch lifts the frosting flavor beyond ordinary vanilla.
Black candy melts: Great for adding a smooth, shiny outer finish on the frosting.
Miniature marshmallows: These get stretched into the signature spider webs.
Black candy pearls: They mimic spider eggs for that extra creepy-cute detail.
Plastic spider rings: Perfect for decorating and fun to hand out as party favors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to mix things up with this Black and White Spider Web Cupcakes Recipe depending on the occasion or who I’m baking for. Adding your own spin makes it even more fun, and you can keep the core idea while making it yours.

Try white chocolate candy melts: I swapped these in once for a softer look—it’s less spooky but still stylish.
Use flavored extracts: Instead of almond, peppermint or orange extract adds a seasonal twist that your guests won’t forget.
Make it vegan: Use a dairy-free cake mix and vegan butter substitutes, plus marshmallow fluff alternatives to keep the texture on point.
Add edible glitter or metallic pearls: My kids adore the sparkle, and it takes these cupcakes to the next level for parties.

How to Make Black and White Spider Web Cupcakes Recipe

Step 1: Prep Your Cupcake Batter Like a Pro

Start by preheating your oven to 350°F and lining your muffin tin with those dramatic black cupcake liners—it really sets the mood! In your mixer, combine the buttermilk, oil, and eggs. Add just a little black food coloring here; I usually start with just a few drops because a small amount goes a long way. Mix until you get a nice dark grey batter—that’s the perfect eerie shade. Slowly add in your dark chocolate cake mix and cocoa powder, mixing only until everything is combined. Overmixing can make cupcakes dense, so keep it light and fluffy.

Step 2: Bake to Perfection

Use an ice cream scoop to evenly fill each liner about two-thirds full—this helps them bake uniformly. Bake for 15-17 minutes, which is usually enough for a toothpick inserted in the center to come out clean. Then, let the cupcakes cool completely on a wire rack before frosting. Trust me, frosting warm cupcakes is a recipe for messy disasters, and nobody wants that.

Step 3: Whip Up the Dreamy Marshmallow Frosting

Beat soft but not too warm butter with an electric mixer until fluffy. I learned to add powdered sugar gradually, about half a cup at a time, which helps avoid a dust storm in your kitchen. Stir in the almond extract for a subtle warmth and then fold in a whole jar of marshmallow fluff. This frosting is light, fluffy, and tastes like a cloud—perfect balance to the rich cake.

Step 4: Frost and Create Spider Webs Like a Pro

Fit your frosting bag with a Wilton 1M star tip and pipe swirls onto each cupcake. This creates a lovely base for your webs and looks classy on its own. Now, here’s the fun part: if you want a sleek black half-dip, melt the black candy melts according to the package. Dip each cupcake halfway and allow them to cool completely before moving on.

To craft your spider webs, pop about one cup of miniature marshmallows into the microwave safe bowl for 30 seconds—don’t mix them immediately because letting them melt partially creates perfect stretchy marshmallow strands. Using bare hands or gloves (I always grab gloves because it’s sticky!), take two marshmallows and stretch them slowly into thin strands. Place these webs artfully across the cupcakes. Each one is unique, and I always find that the messy webs just add to the creepy charm!

Carefully cut the ring part off your plastic spider rings with scissors and add the spiders to each cupcake for that final eerie touch. For extra creepiness, dot black candy pearls onto the spider webs—they look like tiny spider eggs, and my family goes crazy for this detail every time.

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Pro Tips for Making Black and White Spider Web Cupcakes Recipe

Precision with Color: A little black food coloring goes a long way in the batter; start small and add more if needed to avoid a bitter taste.
Avoid Frosting Melt: Make sure cupcakes are completely cool before frosting to keep buttercream from melting and sliding off.
Stretch Marshmallow Slowly: I discovered that gently stretching marshmallows slowly makes for more delicate, realistic spider webs.
Tape Ring Removal: Use sharp scissors to cut off the spider ring bases carefully to avoid damaging the web or frosting beneath.

How to Serve Black and White Spider Web Cupcakes Recipe

A dark chocolate cupcake with a ridged black paper liner, topped with a thick layer of smooth white cream, followed by a swirl of dark chocolate with white spider web icing on top. A small black plastic spider sits on the frosting, and another spider rests on the edge of a small white plate with a beaded rim, all set on a white marbled surface. The background is blurred with warm yellowish tones suggesting an open book. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually stick with black candy pearls and those fun plastic spider rings because they’re the perfect spooky accents without overpowering the elegant black-and-white look. If I’m feeling extra festive, I add a light dusting of edible glitter for a little shimmer that catches the light beautifully.

Side Dishes

These cupcakes pair well with a simple cup of hot chocolate or a black cherry soda for a fun, goth-themed party. For savory sides during a Halloween bash, I like serving them alongside cheese and charcuterie boards with dark grapes and olives to keep the theme going.

Creative Ways to Present

One year, I created a “witch’s cauldron” centerpiece by displaying the cupcakes inside a black bowl lined with fake spider webs and some dry ice for spooky mist. It was a showstopper! For smaller gatherings, arranging the cupcakes on a tiered stand with cobweb decorations makes for a charming presentation that feels extra special.

Make Ahead and Storage

Storing Leftovers

I keep leftover cupcakes in an airtight container in the fridge; they usually hold up beautifully for 3-4 days without drying out. The marshmallow webs might soften a bit, but the flavor remains incredible. Just keep them in a single layer so the delicate toppings don’t get squashed.

Freezing

Freezing works well if you want to prep in advance. I carefully wrap individual cupcakes in plastic wrap and place them in a freezer-safe container. To thaw, move them to the fridge overnight before serving. Though the marshmallow webs lose some texture, the delicious flavors stay intact.

Reheating

Since these are cupcakes, I usually serve them chilled or at room temperature without reheating. If you want to warm them slightly, just take them out of the fridge 30 minutes before serving so the flavors and frosting soften up beautifully.

FAQs

Can I make the spider webs without marshmallows?

Absolutely! While marshmallows make the webs super stretchy and fun to work with, you can also pipe webs using black or white royal icing or melted chocolate if you prefer a less sticky option. Just pipe the web pattern onto parchment paper and allow to set before placing on cupcakes.
How do I prevent the frosting from melting under the candy melts?

Make sure cupcakes are completely cooled before frosting, and let the frosting set in the fridge for 15-20 minutes before dipping in the melted candy. Also, use a gentle dip—cover only half to two-thirds to avoid saturating the frosting layer and keep everything stable.
Can I prep these cupcakes in advance?

Yes! You can bake and frost the cupcakes a day ahead and make the spider webs the day you want to serve them to keep them fresh and intact. If you want to prep everything earlier, store webs separately and add right before the party.
Are the plastic spider rings food-safe?

These rings are meant just for decoration and should be removed before eating the cupcake. They’re fun as take-home party favors or to create a spooky vibe but not edible themselves.

Final Thoughts

This Black and White Spider Web Cupcakes Recipe is one of my all-time favorites for any Halloween party or creepy-themed event. I love how you get to combine classic chocolate cupcakes with whimsical, handmade spider webs that everyone notices and admires. Don’t be intimidated by the marshmallow stretching—it adds such a fun, hands-on element and every web turns out uniquely gorgeous. Give this recipe a try; I promise it will bring a smile to every spooky sweet tooth in your life!