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Cozy Chocolate Spider Web Cupcakes: Easy Halloween Treat

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Rich, moist chocolate cupcakes topped with tangy cream cheese frosting and a delicate spider web design made from melted dark chocolate. A cozy, crowd-pleasing Halloween treat that’s quick to make and perfect for parties.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs (room temperature)
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • ¼ cup sour cream
  • 8 oz cream cheese (full-fat, softened)
  • ½ cup unsalted butter (softened)
  • 3 cups powdered sugar (sifted if desired)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ¼ cup dark chocolate chips
  • 1 tablespoon coconut oil
  • Small candy spiders (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Take cream cheese and butter out of the fridge to soften.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sift cocoa if clumpy.
  3. In a separate medium bowl, whisk eggs, buttermilk, vegetable oil, vanilla extract, and sour cream until smooth.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. Divide batter evenly among the 12 liners, filling each about ⅔ full (use a ¼ cup measure).
  6. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
  7. While cupcakes cool, make frosting: In a large bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy (about 2 minutes). Add vanilla and salt; beat again.
  8. Gradually add powdered sugar, ½ cup at a time, beating on low then medium-high until light and fluffy. If too thick, add 1 teaspoon milk; if too thin, add more powdered sugar.
  9. Melt dark chocolate chips with coconut oil in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Let cool slightly.
  10. Pipe or spread a generous layer of cream cheese frosting onto each cooled cupcake. Using a small spoon or piping bag with a tiny tip, drizzle melted chocolate in a spiral pattern from the center outward. Working quickly, drag a toothpick from the center outward (like spokes), then from the outer edge back toward the center to create a web. Wipe toothpick clean between each cupcake.
  11. Optional: Place a candy spider on each web.

Notes

Don’t overfill liners (fill ⅔ full). Use room temperature ingredients for best texture. Let cupcakes cool completely before frosting. Work fast with chocolate drizzle; reheat if it thickens. Frosting can be made up to 3 days ahead. Unfrosted cupcakes can be frozen up to 3 months.

Nutrition

Keywords: Halloween cupcakes, spider web cupcakes, chocolate cupcakes, cream cheese frosting, easy Halloween treat, cozy chocolate cupcakes

Find it online: https://gleamgulp.com/cozy-chocolate-spider-web-cupcakes-easy-halloween-treat/