Chocolate Spider Cupcakes

Chocolate Spider Cupcakes Recipe
Photo: Romulo Yanes; Styling: Rachel Haas
It's easy to make spiderweb designs on cupcakes: Simply pipe concentric circles and drag a wooden pick through wet frosting to create a webbed effect. For kid-friendly cupcakes, use water instead of bourbon in the frosting.

Yield:

Serves 12 (serving size: 1 cupcake)

Recipe from

Recipe Time

Hands-on: 42 Minutes
Total: 1 Hour, 50 Minutes

Nutritional Information

Calories 280
Fat 10 g
Satfat 5.7 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 4 g
Carbohydrate 43.9 g
Fiber 0.8 g
Cholesterol 56 mg
Iron 1.5 mg
Sodium 196 mg
Calcium 30 mg

Ingredients

Cupcakes:
4 ounces cake flour (about 1 cup)
1/3 cup unsweetened cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup low-fat buttermilk
1 ounce bittersweet chocolate, finely chopped and melted
Icing:
1/2 cup packed brown sugar
2 tablespoons bourbon
3 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup butter, softened
1 teaspoon meringue powder
1 tablespoon water
1 cup powdered sugar
Black food coloring

Preparation

1. Preheat oven to 350°.

2. To prepare cupcakes, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and 1/8 teaspoon salt, stirring with a whisk.

3. Place 3/4 cup sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add eggs and vanilla, beating well. Add flour mixture and buttermilk alternately to egg mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove from pan; cool completely on a wire rack.

4. To prepare icing, combine 1/2 cup brown sugar and bourbon in a saucepan; bring to a boil. Cook, without stirring, for 3 minutes or until a candy thermometer registers 250°. Combine egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low, and continue beating until the egg white mixture cools (about 3 minutes).

5. Place 1/4 cup butter in a large bowl; beat until light and fluffy. Fold in 1 cup egg white mixture. Fold butter mixture into the remaining egg white mixture. Spread about 3 tablespoons icing over each cooled cupcake. Combine meringue powder and 1 tablespoon water in a bowl, stirring with a whisk until smooth. Add powdered sugar, beating with a mixer at medium speed until thick and smooth. Stir in black food coloring to desired shade. Scrape the powdered sugar mixture into a zip-top plastic bag, and snip a tiny hole in 1 corner of bag. Pipe black spiders or webs over frosted cupcakes.

Note:

Julianna Grimes,

October 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note