Spooky Halloween Spider Web Cupcakes

Everyone remembers when they first tried these Halloween spider web chocolate cupcakes. They always grab all the attention at kids' birthday bashes and adult get-togethers. With sweet, overripe bananas and a cool pattern made from swirled white and dark chocolate, they're just as fun to whip up as they are to munch on.

I first whipped these up during a rainy October evening when my son wanted something spooky to take to school. They quickly turned into our yearly tradition, and now my friends always ask me to bring a batch to their fall gatherings.

Round Up Your Ingredients

• Ripe bananas: smashed up to add sweetness and keep everything moist. Go for ones with lots of brown spots for the strongest flavor
• Buttermilk: adds a slight zip and makes the cake extra soft. No buttermilk around? Just mix some regular milk with a teaspoon of lemon juice and wait five minutes
• Large eggs: hold everything together. Try to use them at room temp for better mixing
• Cold water: makes sure your batter stays nice and wet
• Vegetable oil: helps your cupcakes stay soft for several days. Pick one without much flavor
• Golden caster or granulated sugar: adds sweetness and creates that nice soft texture
• Plain all purpose flour: gives your cupcakes structure. Give it a quick sift for extra fluffiness
• Cocoa powder: brings that yummy chocolate flavor. Dutch process makes them darker and smoother tasting
• Bicarbonate of soda: helps everything puff up nicely. Make sure yours isn't too old
• Salt: makes all the sweet stuff taste even better
• Dark chocolate: melts down for flavor and for making web lines. Get one with at least 70% cocoa for good snap
• White chocolate: creates those eye-catching webs on top. Buy a decent baking bar that'll melt smoothly

How to Make It

Preheat the Oven and Prep Trays:

Warm up your oven to 180°C or 350°F. Line two muffin tins with 16 cupcake liners so they're good to go once your batter's mixed

Mash the Bananas:

Put your bananas in a large bowl and squish them completely with a fork. The smoother they are, the better your batter will turn out

Mix Wet Ingredients:

Add the buttermilk, eggs, water and oil. Stir them together gently until everything's combined without any big lumps

Add Sugar and Dry Mix:

Stir in the sugar first. Then dump in your sifted flour, cocoa, bicarbonate of soda, and salt. Fold everything together just until mixed. Don't worry if it seems thin - that's exactly right

Fill and Bake Cupcakes:

Pour the mix into your cupcake cases, filling each about two-thirds full. Bake around 20 minutes until a toothpick stuck in the middle comes out clean

Cool the Cupcakes:

Let them rest in the pans about 5 minutes, then move them to cooling racks so they can cool completely before you start decorating

Melt the Chocolates:

Melt your white chocolate in one bowl and dark chocolate in another. Use short blasts in the microwave or a double boiler. Stir often for a glossy finish

Create the Spider Web Design:

Take a cooled cupcake and spread some white chocolate on top. Drop three or four circles of dark chocolate over it, then put a dot in the center. Pull a toothpick from the middle outward to create web lines. Do this with all your cupcakes, switching between white or dark bases for variety. Enjoy right away or let the chocolate harden

I love watching my kids' faces as they swirl those spider webs. They get so excited each time, and I don't mind them getting their hands a bit chocolatey. Anyone who bites into these is always surprised by how the bananas make them so flavorful and moist.

Flavor Boosters

Make sure cupcakes are totally cool before putting them away so they stay soft. Store them in an airtight container at room temp for a couple days. Put them in the fridge to last longer, but let them warm up before eating. Want that melty chocolate feeling again? Just pop them in the microwave for a few seconds.

Serving Suggestions

Stick a plastic spider on each cupcake or sprinkle some orange candy bits onto the chocolate while it's still wet. They go great with warm apple cider or as the main attraction at your party. You can also pour this batter into a big pan for an awesome spider web sheet cake.

Creative Twists

Try adding a dash of pumpkin pie spice for more fall flavor. Or replace some of the buttermilk with spiced apple cider for another autumn touch. For grown-up parties, add some edible glitter for a magical look.

Year after year my friends beg me to make these chocolate spider web cupcakes again. They tell me their children never want cupcakes from the store once they've helped create spider webs themselves. My cousin even took them to her work party and couldn't believe all the praise she got, especially from people who normally avoid anything with bananas.

Common Questions About This Recipe

→ How do I achieve the spider web design on cupcakes?

Get both dark and white chocolate melted in separate bowls. Cover the cupcake with one type, add three rings with the other color, and pull a toothpick from the middle outward to make the web pattern.

→ Can I substitute bananas in the cupcake batter?

You can swap bananas for some apple sauce or pumpkin puree to keep the cupcakes moist with a different flavor twist.

→ What's the best way to melt chocolate for decorating?

Pop it in the microwave for 30 seconds at a time and stir between each round, or try a water bath for slower, more even melting.

→ How can I store the decorated cupcakes?

Put them in a sealed container at room temp for a couple days, or stick them in the fridge if you want them to last longer.

→ Can I make these cupcakes gluten-free?

Sure thing, just swap out regular flour with your go-to gluten-free flour mix for great results.