How to Make Spider Web Cupcakes

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– 1 C of Ghirardelli melting chocolate chips – 1 disposable piping bag – 1 cookie sheet – 1 sheet of either waxed paper or parchment paper

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Put my template under a sheet of either waxed paper or parchment paper. Melt chocolate until smooth. Pour melted chocolate into the piping bag. Cut the tip of the piping bag. Pipe out a line and trace the web designs on the template. Place into the fridge overnight.

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– 1 4oz package of black fondant or the above recipe tinted black…with black candy melts and gel coloring. – 1 black cookie icing

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Pinch off different sizes of fondant balls. Make sure they are no bigger than 1/4 tsp and 1/2 tsp in size. Roll that fondant into balls. Dip your finger lightly into the water and rub your finger onto the backside of the small ball. That is going to act like “glue” and connect them when you place the larger ball to connect it to the small one.

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Place your little spiders onto a cookie sheet, making sure they are still connected. The water will continue to act as glue while the fondant dries overnight. Repeat steps to make 11 more spider bodies.

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– 1 box of Triple chocolate cake mix – 3 large eggs room temp – 1/2 C of softened unsalted sweet cream butter – 1 C whole milk – 1 TBSP pure vanilla extract – cupcake liners – cupcake pan

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[{"selector":"#anim-b659405c-e31a-4dd5-a054-b12350c5e3c9","keyframes":{"opacity":[0,1]},"delay":200,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bb0ff367-c9cd-4607-b67e-dab51d912d6d","keyframes":{"transform":["translate3d(-115.60509%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Just so you know – you are NOT going to follow the instructions on the back of the box. We are tweaking that boxed cake mix to make it yummi-fied. Preheat oven to 350. Line cupcake pan with the black cupcake liners. In a medium bowl, add the cake mix, butter, milk, and vanilla extract and stir until combined. Fill cupcake liners 3/4 of the way full. Bake in the oven for about 21 minutes. Pull out the cupcakes and allow them to cool before frosting. See Full Recipe

– 1 C unsalted sweet cream butter, softened – 2 1/2 C powder sugar – 1 tsp vanilla – 3-5 TBSP heavy whipping cream – 1 disposable piping bag with a star tip

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Using a stand mixer, combine all ingredients and mix on medium speed. Mix until you see stiffed peaks in your frosting. Mix in a few drops of the green food coloring and continue to mix until fully combined. Scoop frosting into piping bag. Frost cooled cupcakes.

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Spider Web Cupcakes Decorating Directions: Frost the cooled cupcakes by piping it onto the top of the cooled chocolate cupcake bases. Carefully peel the chocolate web off of the parchment or waxed paper and place into the frosting. Place a spider body in front of the web. Using the icing, pipe out legs. Allow icing to harden for 10 minutes.

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Want to give this recipe a try? Tap the link for all the details.

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How to Make Spider Web Cupcakes

– 1 C of Ghirardelli melting chocolate chips – 1 disposable piping bag – 1 cookie sheet – 1 sheet of either waxed paper or parchment paper

CHOCOLATE SPIDER WEB INGREDIENTS:

Put my template under a sheet of either waxed paper or parchment paper. Melt chocolate until smooth. Pour melted chocolate into the piping bag. Cut the tip of the piping bag. Pipe out a line and trace the web designs on the template. Place into the fridge overnight.

– 1 4oz package of black fondant or the above recipe tinted black…with black candy melts and gel coloring. – 1 black cookie icing

FONDANT SPIDER INGREDIENTS:

Place your little spiders onto a cookie sheet, making sure they are still connected. The water will continue to act as glue while the fondant dries overnight. Repeat steps to make 11 more spider bodies.

– 1 box of Triple chocolate cake mix – 3 large eggs room temp – 1/2 C of softened unsalted sweet cream butter – 1 C whole milk – 1 TBSP pure vanilla extract – cupcake liners – cupcake pan

CUPCAKE INGREDIENTS:

– 1 C unsalted sweet cream butter, softened – 2 1/2 C powder sugar – 1 tsp vanilla – 3-5 TBSP heavy whipping cream – 1 disposable piping bag with a star tip

BUTTERCREAM FROSTING INGREDIENTS:

Using a stand mixer, combine all ingredients and mix on medium speed. Mix until you see stiffed peaks in your frosting. Mix in a few drops of the green food coloring and continue to mix until fully combined. Scoop frosting into piping bag. Frost cooled cupcakes.

Want to give this recipe a try? Tap the link for all the details.

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