What comes to mind when you think of Halloween? I mean, besides the usual pumpkins, witches, and ghosts? Spider webs, of course! They’re basically everywhere in haunted houses and creepy decorations.
So, I thought, why not turn that eerie vibe into something you can actually eat? Trust me, once people see this spooky spider web cake, they are going to lose their minds in all the best ways possible.
Why This Spooky Spider Web Cupcake Is My Favorite Recipe
- First off, they’re perfect for Halloween parties. Not only do they taste amazing, but they look super impressive with all that creepy spider web design. They’ll definitely steal the show on any dessert table and get everyone into the spooky spirit.
- Another reason? They’re just plain fun to make! If you love getting creative in the kitchen, you’ll definitely enjoy tracing your giant piping tip along these cool, creepy, edible arts. Plus, it’s something the whole family can get in on. Trust me, your children will have a blast making their own webs, even if they turn out a little wonky!
- And let’s talk about flavor. Sure, chocolate is a total classic, but you can switch things up with flavors like vanilla, red velvet, or even pumpkin spice for that ultimate fall vibe. I mean, who can stop you? Feel free to tailor your favorite cupcake recipes to suit everyone’s tastes while still keeping the spooky theme going!
- Last but definitely not least, they look fancy but are surprisingly easy. Even for all the non-pro bakers, the spiderwebs are simple to pipe – and the results look like something you’d see in a bakery. What’s not to love?
5 Steps to Make Spooky Spider Web Cupcake
Excited to make this super cool spooky spider web cake? Awesome! Let’s get all the tools and cupcake ingredients we need together first, and we can get started in no time:
 | 16oz. White Candy Coating |
 | Stencil Film -Pack of 4 |
 | 12″ Disposable Piping Bags -Set of 12 |
 | Orange Swirl Baking Cup-Set of 40 |
| Store Bought Cupcakes (With No Icing) | |
| 16 oz. Tub Store Bought Dark Chocolate Icing |
Step 1.
Start by downloading the spider web template. Once you’ve got that, place the template on a half-sheet tray or a cookie sheet, and then put a sheet of stencil film on top of it.
Step 2.
Next, grab some white cotton candy coating and put it in a disposable bag. Pop the entire bag into the microwave, using half power, for about 30 seconds. After that, take it out, give it a little squeeze to help melt the candy coating, and repeat the process until it’s all smooth and melted.
Step 3.
Now, snip the end of the bag and carefully pipe your spiderwebs onto the stencil film while following the straight lines of the template. When you’re done, put the webs in the fridge to chill for about 5 minutes while you move on to the next step.
Step 4.
Take a tub of chocolate fudge frosting, scoop it into a microwave-safe bowl, and heat it in the microwave for 10-15 seconds. You’ll want to stir it afterward (and maybe give it a few extra seconds in the microwave if needed) just until it’s a thick, liquid consistency!
Dip as many chocolate cupcakes as you have webs into the base frosting, then set them aside for a moment to let them dry.
Step 5.
Finally, grab the spiderwebs from the fridge. Use an icing spatula to carefully lift each one from the stencil film and place it gently on top of your frosted cupcakes. If you want to get extra festive, pop each individual cupcake into an orange baking cup for a fun presentation.
Tada. Enjoy your spooky, perfect treats!
Notes
1. When you’re picking out your candy coating, make sure to choose a high-quality one like Wilton Candy Melts or Ghirardelli White Melting Wafers. Trust me, it makes all the difference! Some of the cheaper brands just don’t melt smoothly and can end up clumpy, so you will struggle A LOT to pipe the delicate spiderwebs.
2. My recipe did suggest using stencil film, but sometimes, parchment paper can work WONDERS for easier cleanup. Plus, it’s non-stick, so when your webs are set, they peel off like a charm!
Just place the template under the parchment paper and pipe away. Once your webs are firm, you’ll have no trouble removing them.
3. Microwave times can be tricky (depending on your microwave’s power, of course). So, if yours is on the stronger side, reduce the initial heating time for the candy coating and white frosting to 15 to 20 seconds to avoid overheating. For lower-wattage microwaves, you might need to go up to 45 seconds.
All in all, just be sure to heat in short bursts, stirring in between. Burnt candy coating is a nightmare — you’ll end up with a thick, unusable mess.
4. Since candy coating tends to harden quickly (especially if you’re working in a cooler kitchen), you should place the piping bag in a warm water bath between uses to keep it smooth and easy to pipe.
But be careful — water and candy coating don’t mix well, so make sure NO water gets inside the bag. (Because, you know, even a drop can ruin it!) If needed, you can also pop the bag back into the microwave for 5 to 10 seconds to soften it up.
5. Are your lines for the spiderweb not as precise as you’d like? No worries; just grab a toothpick or a fine-tip brush to smooth things out. You can gently drag the coating with the toothpick to fix any small mistakes or sharpen the edges of the webs.
6. If you’re making the spiderwebs ahead of time, keep them in the fridge until you’re ready to use them. This little trick will help them stay nice and firm even as your kitchen gets warm.
One thing, though: don’t leave them uncovered in the fridge for too long. They will absorb moisture otherwise, which might make them a little too soft when it’s time to decorate.
7. To smooth out your baking experience, you can totally bake and cool your tender cupcakes a day in advance. Store them in an airtight container at room temperature, and you’re good to go!
You may even freeze these cool cupcakes if you’re REALLY planning ahead – and bring them to temp on decorating day, just before frosting. This way, you’re not rushing around trying to do everything at once!
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Have fun with your cupcake design!
