Halloween Spider Web Chocolate Cupcakes (Recipe for Printing)
Moist chocolate cupcakes with banana, topped with spider web sweets—an eye-catching Halloween delight.
# What You Need:
→ Cupcake Base
01 -
3 small ripe bananas, peeled
02 -
3/4 cup buttermilk
03 -
3 large eggs
04 -
1 cup cold water
05 -
2/3 cup minus 2 teaspoons vegetable oil
06 -
1 3/4 cups granulated sugar
07 -
2 cups all-purpose flour, sifted
08 -
1/2 cup plus 1 teaspoon unsweetened cocoa powder, sifted
09 -
2 teaspoons baking soda
10 -
1/4 teaspoon salt
→ Decoration
11 -
7 ounces dark chocolate
12 -
7 ounces white chocolate
# How to Make It:
01 -
Preheat oven to 350°F. Line two cupcake trays with sixteen paper liners.
02 -
Place bananas in a large mixing bowl and mash thoroughly with a fork until smooth.
03 -
Add buttermilk, eggs, cold water, and vegetable oil to the mashed bananas. Whisk by hand until well combined.
04 -
Whisk in granulated sugar. Add sifted flour, cocoa powder, baking soda, and salt. Fold together gently until the mixture is evenly blended with no dry patches.
05 -
Divide the batter equally among the prepared cupcake liners.
06 -
Bake in the preheated oven for 20 minutes or until a skewer inserted in a cupcake comes out clean.
07 -
Remove cupcakes from oven and let cool in trays for 5 minutes, then transfer to wire racks to cool completely.
08 -
Melt dark and white chocolates in separate microwave-safe bowls in 30-second bursts, stirring after each interval, until smooth. Alternatively, use a double boiler.
09 -
Spread melted white chocolate over the top of a cupcake. Pipe three concentric circles with dark chocolate. Place a dot in the center, then drag a toothpick from center to edge to create a spider web effect. Repeat with remaining cupcakes, alternating chocolate bases.
10 -
Serve warm while the chocolate is soft or allow to set before enjoying.
# Extra Tips:
01 -
For precision in spider web design, use a piping bag with a fine tip or a small zip-top bag with the corner snipped.