Halloween Chocolate Spiderweb Cupcakes
Prep Time: 30
Cook Time: 20
Total Time: 50mins
Ingredients:
for the cupcakes:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon instant espresso powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
for the frosting:
3 cups confectioner’s sugar
8 ounces cream cheese
1 stick unsalted butter
1 teaspoon vanilla
for the spiderwebs:
1 cup dark chocolate candy coating
Directions:
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Preheat oven to 350° F. Prepare 18 cupcake molds with cupcake liners.
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Stir together sugar, flour, cocoa, baking powder, baking soda, espresso powder, and salt in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into cupcake molds.
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Bake 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
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While the cake is baking, prepare the frosting. Using an electric mixer on medium-high speed, combine cream cheese, butter, sugar, and vanilla until smooth. Once the cupcakes are done cooling, frost using a piper with a large tip, or make a make-shift piping bag using a thick, quart-sized plastic bag. Fill the bag with frosting and cut a hole at the tip of one end. Then, squeeze the frosting out onto the cupcakes.
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Last, melt the candy coating in a microwave in 30-second intervals, stirring well in between, just until melted. Transfer melted candy coating to a piping bag or plastic zip-lock bag; snip a verrrrry small hole in the end of the bag. Line a baking sheet with wax paper. Pipe freehand spiderweb designs. I made a few extras to eat. Nom.
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Top the frosted cupcakes with the spiderwebs. Voila!
Cake recipe from Hershey’s, everything else by Broma!
Recipe courtesy of Broma Bakery.com