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Easy Black Cocoa Spiderweb Cupcakes for Kids

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These spooky spiderweb cupcakes feature deep black cocoa cake with a creamy white frosting web. A happy accident turned into a family favorite Halloween treat that’s simple enough for kids to help decorate.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) black cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) buttermilk
  • 2 cups (240g) powdered sugar
  • ½ cup (113g) unsalted butter, softened (for frosting)
  • 2–3 tablespoons (30-45ml) heavy cream
  • 1 teaspoon vanilla extract (for frosting)
  • White gel food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, black cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl halfway through.
  4. Beat in vegetable oil, then add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. With mixer on low speed, add dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined; do not overmix.
  6. Divide batter evenly among the 12 liners, filling each about two-thirds full.
  7. Bake for 12-14 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For frosting: Beat softened butter until smooth. Gradually add powdered sugar, beating on low speed. Add vanilla extract and 2 tablespoons heavy cream; beat on medium-high for 2 minutes until fluffy. Add more cream if needed. Stir in white gel food coloring if desired.
  9. Transfer frosting to a piping bag fitted with a small round tip. Pipe a flat spiral from the center of each cupcake outward to cover the top.
  10. Using a toothpick or skewer, gently drag lines from the center outward to create 6-8 spokes. Then drag curved lines between spokes to form a web, wiping the toothpick clean between each drag.
  11. Optional: Place a candy spider or chocolate chip on each cupcake for decoration.

Notes

Don’t overmix the batter; black cocoa can make it seem dry but overmixing leads to dense cupcakes. Room temperature ingredients are important for proper creaming and reaction. Black cocoa stains surfaces, so wear an apron and clean spills immediately. The spiderweb pattern takes practice; wipe the toothpick clean after each drag for best results. Cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: spiderweb cupcakes, black cocoa cupcakes, Halloween cupcakes, easy kids recipe, chocolate cupcakes, spiderweb design

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