Pull Apart Spiderweb Cupcakes Recipes

PULL-APART SPIDERWEB CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Mix and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• On large round platter or pizza pan, arrange cupcakes, placing them close together. In medium bowl, mix food color and frosting. Spread frosting over cupcakes and spaces in between to create 1 large circle of frosting. Squeeze 1 large dot of black gel in center of frosting. With gel, draw concentric circles around the dot, spacing them about 2 inches apart. To create the web design, drag a toothpick from the center dot to the outer edge of the circle, about 12 times. Place plastic spiders on web. Store loosely covered.

CHOCOLATE SPIDER WEB CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with black paper liners.
• Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
• Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
• Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
• For the frosting: Microwave the chocolate in a medium microwave-safe bowl, stirring occasionally, until smooth. Cool to room temperature. Meanwhile, beat the butter and salt in a large bowl with an electric mixer on medium-high speed until fluffy, about 2 minutes. Reduce the speed to low, then gradually add the confectioners' sugar until combined. Increase the speed to medium and beat, scrapping down the sides of the bowl with a rubber spatula, until fluffy, about 2 minutes. Add the cocoa powder, milk and vanilla, then beat until smooth. Add the room temperature melted chocolate, then increase the speed to medium-high and beat until very light and fluffy, 2 to 3 minutes more.
• Transfer the frosting to a large pastry bag fitted with a large round tip. Decoratively pipe the frosting onto the cupcakes in a circular, upward motion. Refrigerate until slightly firm, about 10 minutes.
• For the marshmallow web: beat the marshmallows in a large bowl with a mixer fitted with the whisk attachment on low speed until the marshmallows break up, about 1 minute. Increase the speed to medium high and beat until glossy and smooth. Add the confectioners' sugar, and beat again until very thick and smooth, about 1 more minute. Using two forks, pull out about 1 tablespoon of marshmallow at a time, stretch into thin strands and drape over the top and around each cupcake to create a web.
• Stick one gummy spider candy on each, then let the marshmallow set, about 15 minutes.

PULL-APART GRAVEYARD CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper cupcake liners.
• Whisk together the flour, baking powder and salt in a medium bowl. Warm the grape jelly in the microwave until loosened, 20 to 30 seconds, and whisk until smooth. Set aside.
• Beat together the sugar and eggs in another medium bowl with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• While mixing slowly, add half the dry ingredients and then all of the milk. Follow with the rest of the dry ingredients, taking care not to over mix the batter.
• Remove 2 cups of the batter and stir in the grape jelly. Evenly fill the liners about two-thirds full, alternating with yellow and grape batter.
• Bake until a tester inserted in the center of the cupcakes comes out clean and the tops spring back lightly to the touch, 20 to 22 minutes. Place the pan on a rack to cool for 10 minutes, and then remove the cupcakes to the rack to cool completely, about 1 hour.
• For the frosting: Beat the butter and salt in a large bowl until fluffy and combined. Gradually beat in the confectioners' sugar until smooth and fluffy. Beat in the milk one tablespoon at a time until the frosting has a nice spreadable consistency. Add the crushed cookies and continue to beat until any large chunks are crushed to smaller bits and the frosting has a speckled, greyish look.
• For the decorations: Arrange the cupcakes in 4 rows on a large serving plate or cutting board. Fit a marshmallow between each cupcake, 5 marshmallows per row, to fill in the gaps between the cupcakes. Spread the frosting over the whole rectangle so it looks like one cake. Sprinkle with the cookie crumbs and black decorating sugar.
• To make the tombstones: Use the black decorating icing and a small round tip to write "RIP" or other one-word epitaphs on the top half of the oval sandwich cookies and stick into the cupcakes randomly around the graveyard.
• To make the ghosts: Remove two-thirds of the tube of marzipan and place between 2 sheets of wax paper or parchment. Roll about 1/8-inch thick and cut into 3 rounds using a 4-inch biscuit cutter. You may need to gather and re-roll the scraps for all 3 rounds. Drape over the wrapped lollipops and stick into the cupcakes around the tombstone. Using the black decorating icing and the same round tip, dot eyes and a mouth on the ghosts.
• To make the pumpkins and leaves: Divide the remaining marzipan into 4 small pieces and roll each into a ball. Roll in the orange sugar until coated and place around the graveyard. Use the black icing to pipe a small stem. Fit the tube of green decorating icing with a leaf or ribbon tip to dot bits of green grass poking through the dirt around the graveyard and pumpkins.
• To make a border: Use 6 pieces of the licorice, trimming to fit, to make a border around the cake, leaving the middle of the front side open. Bend the seventh piece into an upside down "U" and stick into 2 cupcakes in the front to make an arched gateway.

SPIDERWEB PULL-APART CAKE

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Fit #10 tip in decorating bag and fill with 2 containers frosting. Arrange cupcakes on platter, fitting snugly together in spiderweb design. Use tip, with smooth side facing up, to generously pipe frosting over cupcakes. Using spatula, spread frosting smoothly over cupcakes. Fit #862 star tip in decorating bag and fill with remaining container frosting. Generously pipe frosting around edge of spiderweb shape.
• Using black gel, pipe concentric circles on cake, starting from center and moving toward edge. Pull toothpick through lines of gel 14 to 16 times to create spiderweb. Top with spider candies.

PULL-APART SPIDER WEB CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
• Beat cake mix, water, oil, and eggs in a large bowl with an electric mixer on medium speed until batter is completely smooth, about 2 minutes. Divide batter between prepared muffin cups, filling each about 2/3-full.
• Bake in the preheated oven until tops spring back when pressed, 19 to 23 minutes. Cool for 10 minutes in the pans before removing to a wire rack to cool completely.
• Beat frosting and orange food coloring together in a bowl until desired shade and consistency are reached.
• Arrange cooled cupcakes close together in a solid circle shape on a large platter. Spread frosting over cupcakes to create one large, round frosted surface. Squeeze 1 large dot of black decorating gel in the center of the frosting. Draw concentric circles around the dot about 2 inches apart. Drag a toothpick from the center dot to the outermost circle; repeat 12 times to make the surface appear to be a spider's web.