About the bake
We've put together this really simple cupcake recipe for Spider Web Cupcakes in time for Halloween. The cupcake mixture is made from a chocolate flavoured vanilla sponge with added chocolate chips. The topping is made from simple chocolate flavoured glace icing and white chocolate for the cobweb design.
Method
Step 1:
Set the oven to 170C / 150C fan / gas mark 5. Line a muffin tin with large paper cupcake cases.
Step 2:
Place the butter and muscovado sugar in a mixing bowl and beat until light and fluffy. Gradually add the beaten eggs a little at a time until smooth.
Step 3:
Using a large metal spoon fold in the flour, cocoa. vanilla, baking powder and chocolate chips.
Step 4:
Divide the mixture between the cupcake cases. Bake for 20-25 minutes until risen and just firm to the touch. Allow to cool.
Step 5:
To make the glace icing, sift the icing sugar and cocoa into a bowl and gradually add the warm water until the icing becomes thick enough to coat the back of a spoon. If necessary, add more water (a drop at a time) or icing sugar to adjust the consistency.
Step 6:
For the cobwebs, take 100g of white chocolate and melt gently. Use a number 2 nozzle to pipe cobweb shapes on non-stick baking parchment. Leave these to harden completely. Once set, peel off your baking parchment and place on top of your cupcakes.
Ingredients
For the cupcakes
- 150g Butter (unsalted)
- 150g Billington's Unrefined Light Muscovado Sugar
- 115g Self-raising white flour
- 3 Egg(s) (free range)
- 35g Cocoa powder
- 0.5 tsp Baking powder
- 100g Milk chocolate chips
- 0.5 tsp Nielsen-Massey Vanilla Extract
For the glace icing
- 125g Silver Spoon Icing Sugar
- 15ml Warm water
- 2 tbsp Cocoa powder ((sifted))
- 125g Silver Spoon Icing Sugar
For the cobweb decoration
- 100g White chocolate
Utensils
- Muffin tin
- Large cupcake cases
- Mixing bowl
- Metal spoon
- Sieve
- Piping bag
- Nozzle
- Baking parchment
Recipe Reviews
Great recipe - extra chocolatey cupcakes. Very easy recipe. Will definitely make again.
Ingredients
For the cupcakes
- 150g Butter (unsalted)
- 150g Billington's Unrefined Light Muscovado Sugar
- 115g Self-raising white flour
- 3 Egg(s) (free range)
- 35g Cocoa powder
- 0.5 tsp Baking powder
- 100g Milk chocolate chips
- 0.5 tsp Nielsen-Massey Vanilla Extract
For the glace icing
- 125g Silver Spoon Icing Sugar
- 15ml Warm water
- 2 tbsp Cocoa powder ((sifted))
- 125g Silver Spoon Icing Sugar
For the cobweb decoration
- 100g White chocolate
Utensils
- Muffin tin
- Large cupcake cases
- Mixing bowl
- Metal spoon
- Sieve
- Piping bag
- Nozzle
- Baking parchment