Halloween Spider Web Cupcakes

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These Spider Web Cupcakes make the perfect Halloween treat, with sugar crystal webs, a delicious chocolate cupcake and chocolate frosting and, of course, a spider on the web.

» You might also like these Spider Web Rice Krispies Treats and 22 Spooky Halloween Appetizers & Treats.

Spiderweb cupcakes

If you’re looking for a fun and mildly creepy cupcake design for Halloween, I think you’ve found the perfect one. These can be as easy or homemade as you like. Make your own cupcakes and frosting, or buy them from the store and just do the decorating yourself. Anything goes with this recipe.

We’ve made lots of different Halloween cupcakes over the years, including these cute candy corn cupcakes and these graveyard cupcakes. I’m not the most detail-oriented cupcake maker, but I love them anyways!

The spider web is the star of the show on these treats, and you’ll be surprised how easy they are to make. It just takes sugar and water and a bit of time to get it to hard crack stage.

These cupcakes are easy enough to have the kids help (except with making the hot candy, of course). Have them make the cupcakes and frost the cakes. Then they can put on the webs at the end.

Ingredients You’ll Need

For this recipe, we have made our own cupcakes, frosting, and spider webs. You don’t have to do that, if you don’t want to. You can make these very easily with store-bought cupcakes and frosting. Then all you’ll need to make are the webs.

For the Cupcakes

Ingredients for blackberry skull cupcakes
  • Flour– You can use all-purpose flour or cake flour, depending on your preference.
  • Cocoa powder– This is used to give the cupcakes a nice chocolate flavor.
  • Baking soda– This will help the cupcakes rise and become fluffy.
  • Baking powder– This is another leavening agent that will help the cupcakes rise.
  • Salt– A pinch of salt will help enhance the flavors of the cupcakes.
  • Sugar and brown sugar– Granulated sugar and brown sugar will be used to sweeten the cupcakes.
  • Vegetable oil– This will help moisten the batter and keep the cupcakes from being dry.
  • Vanilla extract– Vanilla will give the cupcakes a good depth of flavor.
  • Buttermilk– This will add a tangy flavor and tender texture to the cupcakes. If you don’t have buttermilk, you can make a substitute by combining milk and vinegar or lemon juice.

For the Frosting

  • Unsalted butter– This will be used to give the frosting it’s fluffy texture.
  • Powdered sugar– This will be used to sweeten the frosting.
  • Vanilla extract– This will give the frosting more depth of flavor.

For the Decorations

  • Granulated sugar – The sugar and water combines to make the spider webs.
  • Water – You just need a small amount of water to melt the sugar.
  • Spider cocktail sticks – I bought these ones on Amazon, which come with other designs as well.

Equipment Needed

To make these cupcakes, you’ll need a little bit of equipment:

Spiderweb cupcakes

How to Make Spider Web Cupcakes

You can work a shortcut by buying cupcakes and frosting at the store. Doing this will greatly cut down on the amount of work you need to put in. So it’s up to you.

For the Cupcakes:

First, preheat the oven to 350° F, then prepare your cupcake pan by adding 6 cupcake liners, set aside. For this recipe we used black cupcake wrappers, but purple or Halloween themed ones could also look good.

In a large bowl add the flour, cocoa powder, baking powder, baking soda and salt. Whisk until fully combined. In a separate bowl, whisk together the eggs, vanilla, granulated sugar, brown sugar, and oil.

Add half of the wet ingredients to the dry ingredients, along with half the buttermilk, and then mix for a couple seconds. Then, add the remaining wet ingredients and the remaining buttermilk. Mix until just combined, being careful not to overmix the batter.

chocolate cake batter

Once the batter is mixed, scoop it into cupcake liners until they are about half full and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting.

cupcake batter in the cupcake tin

For the Spider Webs

Line a baking sheet with parchment paper. Set aside.

In a medium saucepan, mix together corn syrup, sugar, and water. Bring to a boil over high heat, stirring constantly. Once boiling, stop stirring and boil until the mixture reaches 300°F. This is “hard-crack” stage where the candy will be hard when cooled. If you don’t have a candy thermometer, boil for 10 minutes, then pour a tiny amount into cold water and see if it immediately hardens.

heating up sugar in a pan

Remove the pan from the heat. Working fast, dip the end of a whisk into the pan, then drizzle the sugar to create small round webs on the parchment paper.

making sugar spiderwebs

Let cool.

For the Chocolate Frosting

With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.

Add confectioners sugar, cocoa powder, 2 tablespoons of heavy cream, vanilla extract, salt and black food coloring.

Beat on low speed until sugar is incorporated. Increase speed and beat for 3 minutes, scraping the bowl several times. Add another tablespoon of heavy cream if needed to thin the frosting.

Frost the cupcakes once cooled, using a butter knife.

To Assemble

frosting the cupcakes

Carefully peel the webs from the paper and stand them up on each cupcake.

Place the spiders cocktail sticks carefully into the cupcake, close to the web. If you have tiny plastic spiders instead, carefully place them onto each web.

Spiderweb cupcakes

Serving and Storing

Once your cupcakes are baked and ready to serve, it’s important to know how to store them properly to keep them fresh. Here are some tips to help you serve and store your cupcakes:

Serving

Spider web cupcakes are perfect for any Halloween party or spooky gathering. These cupcakes are delicious and visually striking, with candy webs on top of a moist and flavorful cake. Serve them on a platter or cake stand to show off their unique design.

Storing

To keep your cupcakes fresh, store them in an airtight container at room temperature for up to two days. If you don’t have an airtight container, you can cover them in multiple layers of plastic wrap.

If you need to store the cupcakes for longer than two days, you can also store them in the refrigerator. However, be aware that refrigeration can dry out the cupcakes, so it’s best to wrap them in plastic wrap or store them in an airtight container with a moist paper towel to help keep them moist.

Spiderweb cupcakes

Frequently Asked Questions

How do you make edible spider web for cakes?

The edible webs that we used on these cupcakes are made with sugar and water that has been cooked to hard-crack stage, which is 300° F. At this stage, you can take the candy off the stove and form webs with the tip of a whisk on parchment paper.

Can I make other kinds of cupcakes instead?

If you don’t like chocolate cupcakes, you can use a different type of cupcake for these. Yellow cake with chocolate frosting is a favorite.

What kind of spiders should I use?

I’ve used little cocktail sticks that have spiders on the end. I found these on Amazon and thought they were perfect for these cupcakes. You could also use little plastic spiders that you can hang on the cobwebs.

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Spiderweb cupcakes

Spider Web Cupcakes

These Spider Web Cupcakes make the perfect Halloween treat, with sugar crystal webs, a delicious chocolate cupcake and chocolate frosting and, of course, a spider on the web.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 Cupcakes
Calories: 525kcal
Author: Laura Lynch

Ingredients

For the cupcakes:

  • 1/3 cup (42 g) all-purpose flour
  • 1/4 cup (22 g) unsweetened natural cocoa powder
  • 1/4 teaspoon (1 g) baking powder
  • 1/4 teaspoon (1 g) baking soda
  • 1/8 teaspoon (0.75 g) salt
  • 1 (1) large egg at room temperature
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (55 g) packed light brown sugar
  • 3 tablespoons (44 ml) vegetable or canola oil
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/4 cup (59 ml) buttermilk at room temperature

For the frosting:

  • 1/2 cup (114 g) unsalted butter softened
  • 1 1/2 cups (180 g) confectioners sugar
  • 1/4 cup (22 g) unsweetened natural cocoa powder
  • 2-3 tablespoons (30 ml) heavy whipping cream
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/8 teaspoon (0.75 g) salt
  • 2-4 drops black food coloring optional

For the spider webs:

  • 1/2 cup (100 g) sugar
  • 1/8 cup (30 ml) water

Instructions

For the cupcakes:

  • Preheat the oven to 350°F (177°C). Line a cupcake pan with 6 liners. Set aside.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In a medium bowl, whisk together the egg, granulated sugar, brown sugar, oil, and vanilla.
  • Pour half of the wet ingredients into the dry ingredients, along with half the buttermilk. Whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir just until combined; avoid overmixing.
  • Spoon the batter into the cupcake liners to 1/2 full.
  • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and allow to cool completely in the pan.

For the frosting:

  • With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
  • Add confectioners sugar, cocoa powder, 2 tablespoons of heavy cream, vanilla extract, salt and black food coloring.
  • Beat on low speed until sugar is incorporated. Increase speed and beat for 3 minutes, scraping the bowl several times. Add another tablespoon of heavy cream if needed to thin the frosting.
  • Frost the cupcakes once cooled, using a butter knife.

For the spider webs:

  • Line a baking sheet with parchment paper. Set aside.
  • In a medium saucepan, mix together corn syrup, sugar, and water. Bring to a boil over high heat, stirring constantly. Once boiling, stop stirring and boil until the mixture reaches 300°F. This is “hard-crack” stage where the candy will be hard when cooled. If you don’t have a candy thermometer, boil for 10 minutes, then pour a tiny amount into cold water and see if it immediately hardens.
  • Remove the pan from the heat. Working fast, dip the end of a whisk into the pan, then drizzle the sugar to create small round webs on the parchment paper.
  • Let cool.
  • Carefully peel the webs from the paper and stand them up on each cupcake.
  • Place spiders carefully on each web.

Notes

  • Double the recipe to make 12 cupcakes.
  • Streamline the prep by using store-bought cake mix and frosting.

Nutrition

Calories: 525kcal | Carbohydrates: 74g | Protein: 4g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 190mg | Potassium: 165mg | Fiber: 3g | Sugar: 64g | Vitamin A: 602IU | Vitamin C: 0.03mg | Calcium: 52mg | Iron: 2mg

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