Ingredients:

  • 1 1/2 cups All-Purpose Flour (180 g), sifted
  • 1 cup Granulated Sugar (200 g)
  • 1/2 cup Unsweetened Cocoa Powder (Dutch-Process, 60 g)
  • 1 teaspoon Baking Soda (5 g)
  • 1/2 teaspoon Salt (3 g)
  • 2 Large Eggs, room temperature
  • 1/2 cup Whole Milk (120 ml), room temperature
  • 1/4 cup Vegetable Oil (60 ml)
  • 1 teaspoon Vanilla Extract (5 ml)
  • 1/2 cup Boiling Water or Hot Coffee (120 ml)
  • 1 cup Unsalted Butter (225 g), softened, for frosting
  • 3 cups Confectioners' Sugar (360 g), sifted, for frosting
  • 2–3 tablespoons Whole Milk or Heavy Cream (30–45 ml), for frosting
  • 1 teaspoon Vanilla Extract (5 ml), for frosting
  • 1-2 teaspoons Black Gel Food Colouring (5-10 ml)
  • 1/2 cup Confectioners' Sugar (60 g), for white glaze
  • 1-2 teaspoons Milk (5-10 ml), for white glaze
  • 6 Sandwich Cookies (e.g., Oreos), split in half for spider bodies
  • 12 pieces Black Liquorice String or Pretzel Sticks, for spider legs

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake cases.
  2. In a large bowl, whisk together the flour, granulated sugar, Dutch-process cocoa powder, baking soda, and salt.
  3. In a separate medium bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Carefully pour the boiling water or hot coffee into the batter and mix briefly on low speed until smooth and thin. Do not overmix.
  5. Fill each cupcake liner about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Transfer immediately to a wire rack to cool completely (about 45 minutes).
  6. Prepare the Black Buttercream: Beat the softened unsalted butter in a mixer until light and fluffy (about 3 minutes). Gradually add the sifted confectioners' sugar, alternating with the milk/cream and vanilla extract, beating until smooth.
  7. Colour the Frosting: Add the black gel food colouring gradually. Beat for 3–5 minutes at medium speed until an intense black colour is achieved.
  8. Frost the Cupcakes: Use a large round tip or offset spatula to spread a generous, even layer of black frosting onto the completely cooled cupcakes.
  9. Prepare White Glaze: In a small bowl, whisk 1/2 cup of confectioners' sugar with 1–2 teaspoons of milk until a thick, pipeable consistency is achieved. Transfer this mixture to a piping bag fitted with a very small round tip (e.g., Wilton #2).
  10. Pipe the Web: Starting in the center of the black frosting, pipe 3–4 concentric circles (a ‘bullseye’ pattern) onto the wet black frosting base.
  11. Draw the Web Spokes: Immediately, drag a toothpick or skewer from the center out to the edge of the cupcake, through the wet white circles. Repeat this process 6–8 times around the cupcake, wiping the toothpick clean between drags, to create the spiderweb effect.
  12. Assemble and Place Spiders: Take one half of a sandwich cookie (Oreo) for the spider body. Insert 4 short pieces of liquorice string or pretzel sticks on each side of the filling to mimic 8 spider legs. Gently place the completed spider on top of the finished web design.