Halloween Spider Web Cupcakes (gluten-free option)

If you're looking for a Halloween dessert that's as appealing to look at as it is to eat, you've come to the right place. These spider web cupcakes check all the boxes, with a rich chocolate flavor balanced by just the right amount of pumpkin spice, and a spooky-cute aesthetic that's perfect for any Halloween party, for kids and adults alike.

To amplify the fall flavors (and festive vibes), these are topped with a thick, spiced cream cheese frosting colored a rich shade of orange, and homemade chocolate "spider webs". If that feels intimidating - don't worry! The webs are easier to make than you'd think.

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• Spider web cupcake ingredients
• How to make these spider web cupcakes
• Expert tips and tricks
• Recipe FAQ
• More festive fall desserts
• 💬 Comments and Reviews

Ingredient notes and substitutions

• Flour: Any all-purpose flour can be used, including gluten-free options. If you're opting to make gluten-free cupcakes, I always recommend choosing a gluten-free all-purpose flour that contains xanthan gum or guar gum, which will result in a better texture.
• Cocoa powder: You can use any kind, but I'd recommend Dutch process or black cocoa to give your cupcakes a more intense chocolate flavor and darker color. And when it comes to any sort of chocolate-forward dessert, whether it's cake, cupcakes, or brownies, I always suggest using the best cocoa you can afford.
• Greek yogurt/sour cream: Use either one to help keep your cupcakes moist and tender. If you use yogurt, it should be plain (unsweetened and unflavored). Full fat is best!
• White vinegar: You can substitute this with apple cider vinegar if preferred.
• Butter: This recipe calls for unsalted butter. If you want to use salted, reduce the salt in the cupcakes to ¼ teaspoon and consider skipping the added salt in the frosting entirely.
• Chocolate: Since we love a double dose of chocolate around here, I've included the option to mix mini chocolate chips or chopped chocolate into the cupcake batter. You'll also need extra chocolate for the spider webs. Dark/bittersweet chocolate is best, but semisweet is fine as well. As with cocoa - don't skimp on quality here!
• Cream cheese: Always use full-fat, brick-style cream cheese for frosting, or you risk it being too soft.
• Food color: Gel color is best for frosting since it won't thin it out like liquid food color can. This is especially true when you're aiming for a rich, vibrant color like we are here. I used Wilton's orange icing gel.

To make the pumpkin chocolate cupcakes:

Step one - Oven and pan prep: Preheat your oven to 350ºF and line a 12-cup muffin pan with paper liners. This recipe tends to make a baker's dozen, so if you have an extra muffin pan, it's a good idea to have it ready!

Step four - Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, or a bowl and electric hand mixer, beat together softened butter, brown sugar, and granulated sugar on medium speed until the sugar is well-incorporated into the butter. The mixture should be starting to look creamy.

Step five - Combine the wet and dry ingredients: With the mixer on its lowest speed, slowly add ⅓ of the dry ingredients, followed by ½ of the wet (pumpkin) mixture. Continue in this manner until the last of the dry ingredients have been added, mixing just long enough for everything to be mostly combined.

Step six - Transfer to muffin pan: Using a spoon or small cookie scoop, transfer the cupcake batter to your lined muffin pan, filling each cup no more than ¾ full. (This is important! If you overfill your muffin pan, your cupcakes will end up misshapen.) If you have enough batter for a 13th cupcake, bake it in a separate muffin pan or a free-standing (silicone) cupcake liner.

Step seven - Bake: Bake the cupcakes in the preheated oven for approximately 25 minutes. You'll know they're done when a toothpick inserted into the center of one comes out clean, or if you gently press on the top of one with a fingertip and it springs back to its original shape.

To make the chocolate spider webs:

Step one - Prep: Line a large tray or baking sheet with parchment paper, and fit a piping bag with a small round tip. (I used Wilton's No. 2 tip.)

Keep in mind that the goal is to make at least as many webs as there are cupcakes. That said, it's not a bad idea to make a few extra in case one gets messed up.

Expert tips and tricks

• Use a small cookie scoop to measure your cupcake batter to avoid ending up with unevenly-sized cupcakes.
• When piping the spider webs, it's helpful to draw the perpendicular lines first (as if you were drawing an asterisk (*) sign. Then, connect those lines with curved lines in a concentric pattern, working from the outside towards the center.
• If your cream cheese frosting seems too soft to pipe, place your piping bag in the refrigerator for about 30 minutes and then try again.
• Need a Halloween dessert but don't have time to make cupcakes from scratch? You can still make the chocolate spider webs and use them to garnish store-bought cupcakes.
• Although these cupcakes have a Halloween design, you can easily give them more of a fall theme by make chocolate leaves instead of webs. You can make the frosting various shades of red, orange, and yellow to match the mood!

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This recipe was originally published in 2013 and has since been updated with new photos and enhanced instructions.