Spider Web Cupcakes Recipes

SPIDER-WEB CUPCAKES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt in a bowl. Add eggs, buttermilk, oil, vanilla, and water; whisk until smooth.
• Divide batter evenly among paper-lined standard muffin tins. Bake, rotating tins halfway through, until a tester inserted in centers comes out clean, about 16 minutes. Let cupcakes cool in tins on wire racks 10 minutes. Turn out onto racks and let cool completely. Cupcakes can be stored at room temperature up to 2 days before glazing and decorating.
• Whisk together confectioners' sugar and milk until smooth (glaze will be very thick). Spread onto cupcakes and let stand until glaze is set. Place cupcakes on a doily or serving platter in tight concentric circles.
• Place melted chocolate in a parchment cone or resealable plastic bag with a tiny hole snipped in one corner. Pipe a straight line from middle of top row of cupcakes to bottom. Pipe a second line going across middle of cupcakes, from left to right. Pipe 6 more lines through center point, spaced evenly apart; lines should form 16 even wedges. Create a web pattern by piping slightly curved, swooping lines to connect spokes, starting from center, letting chocolate flow between cupcakes.

HALLOWEEN SPIDER WEB CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
• Combine sugar and 1/4 cup butter in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating until creamy. Add sour cream, milk and vanilla. Continue beating until well mixed. Add all remaining cupcake ingredients; beat at low speed until well mixed.
• Fill prepared muffin cups with about 2 tablespoons batter. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely.
• Combine powdered sugar and 1/4 cup butter in bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency.
• Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 3-4 minutes or until smooth. Place melted chocolate in small heavy-duty resealable plastic food bag; snip tip from one corner to make very small hole.
• Frost 6 cupcakes, using about 1 tablespoon frosting for each cupcake. Immediately pipe 3 concentric circles of melted chocolate onto each frosted cupcake. Starting at center, draw toothpick 5 or 6 times through chocolate circles to outside edge of frosting to make spider web design. Repeat with remaining cupcakes and frosting. Let stand until chocolate is firm.

SPIDERWEB CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes.
• Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes.
• Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web. To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake. 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.