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Chocolate spiderweb cupcakes

Name: Chocolate spiderweb cupcakes
Yield: Serves 12
Cuisine: American recipes
Ingredients: 150g unsalted butter, softened; 150g golden caster sugar; 100g self-raising flour; 2 tbsp cocoa powder; 3 medium free-range eggs; 2 tbsp milk; A few drops vanilla extract; To decorate; 100g white chocolate, melted; 100g milk chocolate, melted; White and dark chocolate writing icing tubes (available from large supermarkets)

Published: 5 Oct 17
Updated: 5 Sep 24

Make this Halloween extra spooky with chocolate spiderweb cupcakes. Easy-to-make and even easier to eat – these are treats that the whole family will enjoy.

Check out more Halloween recipes.

Easy
October 2017

Test kitchen approved

Serves 12
Hands on time 30 min, plus cooling

Make this Halloween extra spooky with chocolate spiderweb cupcakes. Easy-to-make and even easier to eat – these are treats that the whole family will enjoy.

Check out more Halloween recipes.

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Ingredients

150g unsalted butter, softened
150g golden caster sugar
100g self-raising flour
2 tbsp cocoa powder
3 medium free-range eggs
2 tbsp milk
A few drops vanilla extract

To decorate

100g white chocolate, melted
100g milk chocolate, melted
White and dark chocolate writing icing tubes (available from large supermarkets)

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Method

Heat the oven to 180°C/160°C fan /gas 4. Put all the cake ingredients into a large mixing bowl and beat with an electric hand whisk until combined and smooth.
Divide the cake mix between a 12-hole muffin tin lined with paper cases. Bake for 15-18 minutes, until well risen and springy to the touch. Leave to cool on a wire rack.
To decorate cover half the cakes with melted milk chocolate and half with melted white chocolate. Pipe 3 concentric circles on top of each one using the writing icing tubes (use dark on white and vice versa), then use a cocktail stick pull from the middle to the edge all the way round to create a web effect.