These pumpkin Halloween cupcakes combine pumpkin-chocolate cake with spiced cream cheese frosting & chocolate spiderweb toppers for a fun Halloween dessert!
*You may have a very small amount of extra batter after filling the 12 muffin cups. If you overfill them, you’ll end up with slightly misshapen cupcake tops. Instead, you can bake any extra batter in a free-standing cupcake liner or a second muffin pan (a mini one would be fine). Alternatively, just count it as batter reserved for eating. ;)
**Since the cupcakes bake up with fairly flat tops, it may be helpful to use an icing spatula or the handle of a spoon to get between the liner and the pan and lift them out.
***I piped my spiders by doing the straight lines first – almost as if you were drawing a snowflake or an asterisk sign – and then piping the curved web lines to connect the straight ones.