Heading to a party or getting ready to indulge the kiddes for trick or treat? If so, then it’s the perfect time to make these spooktacular Halloween cupcakes!
With their mouth-watering chocolate base and vibrant pumpkin coloured icing, these are sure to stand out.
The spider webs made from our couverture dark chocolate drops are what truly make these cupcakes scarily delicious.
Once you’re finished baking, you might want to pull a ‘trick’ and keep this ‘treat’ all to yourself.
Recipe by the ever-talented Sam @Wholesome Patisserie.
- 1 cup milk of choice
- 2 Tbsp instant coffee granules
- 2 eggs lightly beaten
- 3/4 cup Organic Times Rapadura Sugar
- 80 gram Organic Times Salted Butter (melted)
- 2 tsp vanilla
- 1/2 cup gluten free all purpose flour
- 1/2 cup Organic Times Almond Meal (Blanched)
- 1 cup Organic Times Cocoa Powder
- 1 tsp Organic Times Baking Powder
- 1 tsp baking soda
- 3/4 tsp guar gum
Chocolate Spider Web
- 100 grams Organic Times Dark Chocolate Drops
- Printed spider web stencil*
- Preheat oven to 180ºC (356ºF) and line a cupcake pan with patty liners.
- In a large bowl whisk together milk and coffee until coffee has completely dissolved.
- Whisk in eggs, sugar, butter and vanilla.
- In a separate medium bowl, whisk flour, almond meal, cocoa, baking powder, baking soda and guar gum.
- Gradually add the flour mixture into the milk mixture, mix until well combined and smooth.
- Spoon batter into cupcake liners, filling them nearly to the top.
- Bake for 12-15 minutes or until a toothpick inserted into the middle comes out clean.
- Remove cupcakes from pan and let completely cool on a wire rack.
Chocolate Spider Web
- Line a flat baking tray with parchment paper with the printed spider web stencil placed underneath the parchment paper, set aside.
- In a double boiler over low-medium heat, melt chocolate drops, stirring occasionally until smooth.
- Remove chocolate from heat and let cool down slightly.
- Fill chocolate into a piping bag attached with a thin tip piping nozzle or fill into a squeeze bottle.
- Slowly trace around the spider web stencils with chocolate onto the parchment paper, creating your cob web cupcake toppers.Set webs in the refrigerator or freezer until ready.
- In a double boiler over low-medium heat, melt white chocolate, stirring occasionally.
- Once completely melted, turn off heat, set aside.
- In the bowl of a stand mixer, add butter. Whisk for 30 seconds or until just soft.
- Gradually add icing sugar, 1 cup at a time.
- Between additions of icing sugar, add milk, 1 tablespoon at a time.
- Add melted white chocolate and beat mixture for a further 1-2 minutes or until light and fluffy.
- Add orange food colouring until desired shade of orange.
- Prepare a piping bag with a large closed star nozzle.
- Fill piping bag with frosting and pipe rounds on each cupcake.
- Place one spider web into the side of the frosting of each cupcake.
- Serve immediately.
- Store cupcakes (without spider web) in an airtight container, in the pantry or refrigerated, for 4 days - 1 week. Keep spider webs in an airtight container, refrigerated or in the freezer until ready to use as you can make them prior to time.
- *Use gluten free all purpose flour recipe, below. Or use a store-bought flour.
- *I used this spider web stencil for my cupcake toppers. Copy and paste multiple webs on one page, print out and use as your stencil to trace your webs. Web stencil link
- You can also draw them free hand if you’re confident enough to do so.