Description
These Black and White Spider Web Cupcakes are perfect for Halloween or any spooky-themed party. Featuring a rich dark chocolate cupcake base with a hint of cocoa, topped with fluffy marshmallow buttercream frosting and decorated with black candy melts, stretchy marshmallow spider webs, candy pearls, and creepy spider rings. Fun and festive, these cupcakes bring a playful yet eerie vibe that’s sure to delight both kids and adults.
Ingredients
Scale
Cupcake 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
Frosting Ingredients
- 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
Decoration Ingredients
- 1 package black candy melts (12 oz)
- 1 package miniature marshmallows (16 oz)
- 1 package black candy pearls
- 24 plastic spider rings
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and place black cupcake liners into the muffin cups, ready for batter.
- Mix Wet Ingredients: In a mixing bowl, combine buttermilk, oil, and eggs. Add a small amount of black food coloring and mix well until the mixture turns grey.
- Combine Dry Ingredients: Add the dark chocolate cake mix and cocoa powder to the wet ingredients. Mix until fully combined and batter is smooth.
- Fill and Bake Cupcakes: Using an ice cream scoop, fill each cupcake liner approximately 2/3 full with batter. Bake in the preheated oven for 15-17 minutes, then remove and let cool completely.
- Make the Frosting: Beat the softened butter with an electric mixer until light and fluffy. Gradually add powdered sugar in 1/2 cup increments, mixing well each time. Add almond extract and marshmallow fluff, blending until creamy and smooth.
- Pipe the Frosting: Place the frosting into a 16 oz piping bag fitted with a Wilton 1M star tip. Pipe an even layer of frosting over each cooled cupcake.
- Option 1 – Add Black Candy Melt Dip: Melt the black candy melts according to package instructions. Dip each frosted cupcake into the candy melts, covering approximately 1/2 to 2/3 of the frosting. Let cool completely until set.
- Create Marshmallow Spider Webs: Microwave 1 cup of mini marshmallows for 30 seconds without stirring. Allow to cool slightly. Using bare or gloved hands, stretch about 2 marshmallows into thin strands and place on cupcakes to form spider webs. Each web will be unique.
- Attach Spiders: Carefully cut the ring part off the plastic spider rings with scissors. Place a spider on each cupcake, nestling them into the marshmallow webs.
- Option 2 – Without Candy Melt Dip: Skip the candy melt step. Stretch marshmallows into strands as described, place on cupcakes forming webs, then add spiders as above.
- Add Candy Pearls: For added detail, place black candy pearls individually on the frosting and spider webs to mimic spider eggs.
Notes
- The spider webs do not need to be perfect; the messier they are, the spookier and more authentic they look.
- Stretching marshmallows can be sticky—using gloves can make the process easier.
- Allow cupcakes dipped in candy melts to cool fully so the coating hardens properly before adding webs and decorations.
- Use caution when cutting the plastic spider rings to avoid injury.
- These cupcakes can be made a day ahead and stored in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cupcake
- Calories: 330 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
