Spooky Sticky Spider Web Cupcakes

Hi everyone, welcome back to another episode of A Dash of Donnie. For this week, my fabulous, as always, co-host Eve and I are making Spooky Sticky Spider Web Cupcakes. With Halloween creeping up, these cupcakes can bring a bit of creepy tastiness to your Halloween celebrations. Moist chocolate cupcakes, frosted with light, creamy, yet not too sweet buttercream, wrapped up with sticky marshmallow webs, and a creepy, crunchy, chocolate spider on top. They also feature a surprise bloody cherry filling to really impress your guests. Now, these are a little more complicated and not for your average beginner, but we’ll be providing step-by-step instructions, alongside our commentary, personal experience, and the finished product to make sure you can make these tasty treats with ease. Now with that said, let's get baking.

Spider Web Cupcakes


Instructions:


Chocolate Cupcake:

  • 1 cup all-purpose flour

  • 1 cup sugar

  • 6 tbsp unsweetened cocoa powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 large egg

  • ½ cup buttermilk

  • ½ cup vegetable oil

  • ¾ tsp vanilla

  • ½ cup hot water

Buttercream:

  • 1 cup unsalted butter, softened

  • 4 to 5 cups powdered sugar

  • ¼ of heavy whipping cream

  • 2 tsp vanilla extract

  • Pinch of salt

  • 1 to 2 drops of grey food coloring

Cherry Filling:

  • Any store brand cherry filling

Spider Webs:

  • 2 cups of mini marshmallows

Spider:

  • Any store-bought spider candy


Directions:


Prep work:

Fill a piping bag with cherry filling set aside

Prepare candy spiders


Cupcakes:

Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.

Add the dry ingredients to a large bowl and whisk together. Set aside. Combine the egg, buttermilk, vegetable oil, and vanilla in another medium-sized bowl. Add the wet ingredients to the dry ingredients and mix until well combined. Add the water to the batter and mix until fully incorporated. The batter will be thin. Fill the cupcake liners about halfway and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. Remove the cupcakes from the oven and allow them to cool for 2 minutes, then move them onto a cooling rack to finish cooling.


Frosting:

With a handheld or stand mixer, fitted with the paddle attachment, beat butter on medium speed until creamy, about 2 minutes. Add 4 and ½ cups powdered sugar and turn the mixer on low. Add heavy cream, vanilla extract, and food dye then increase speed to medium-high and whip for 2 minutes. Add a pinch of salt and make sure to evenly combine. Adjust as needed using the remaining ½ cup of powdered sugar if frosting is too thin, adding 1 tablespoon at a time.


Webs:

-Prepare after frosting-

Add mini-marshmallows to a microwave-safe bowl and heat on High for 20 to 40 seconds, stirring midway through to remove any lumps. Let marshmallows cool for 1 to 2 minutes before grabbing a large dollop and stretching it between your hands to create the spider web effect you are looking for.


Assembly:

Once cupcakes are fully cooled, fit the piping bag with a tip and then fill with buttercream set aside. Scoop out the middle of cupcakes creating about an inch and a half indent. Pipe cherry filling evenly between cupcakes then take the buttercream pipe a spiral towel on the cupcakes about 2 inches high. After making marshmallow webs quickly spread webs over the buttercream wrapping the cupcake evenly. Once all cupcakes are wrapped, take the spider candy and place it over the cupcakes. Store in an airtight container for up to 2 days but other than that serve fresh and enjoy.


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