Spooky spider web cupcakes with Devil’s food chocolate cakes and chocolate cinnamon chili spice frosting. Sure to be a yummy treat instead of a trick for Halloween!
Are you looking for a scary and delicious treat for the hungry ghouls and goblins haunting you on Halloween? Nothing is more devilish and decadent than these spooky spider web Halloween cupcakes. The richest chocolate cupcakes topped with sinful dark chocolate infused with cinnamon and chili spices to give a surprisingly spicy kick!.
Typically when people think of Halloween time, they think pumpkin pies. But for those with a sweet tooth, it’s all about the candy! When I was growing up, we used to decorate our house with lots of cotton spider webs, the essential outdoor decoration during Halloween! I was inspired to create some fun spider web Halloween cupcakes using fondant decorations to top the chocolate cupcakes.
I like to use the Satin Ice Rolled Fondant brand for all of my edible decorations. To color the pieces I found that Wilton Gel Icing Colors works fantastic! You can use less color and still get high impact results. I recommend wearing gloves so that your fingers do not get stained with the dye as you work the color into the fondant.
A non-stick silicone mat like Silpat works great or you can use any smooth non-stick surface to create the fondant shapes. I also had a little bit of edible white and silver dusting powder that I added to make a little sparkle to the spider and spider web.
To create the spider web, I used FooDoodler Food Coloring Markers. It was easier to write on the fondant cutouts when they had dried slightly on the surface. When working with fondant make sure to keep any pieces that you are not using covered with plastic wrap or in a Ziploc bag because the fondant can dry out very quickly. If the fondant does dry, just knead the fondant between your hands to bring back the pliability. Have fun and get creative with your cupcake decorations!
What is rolled fondant?
Rolled fondant is a cooked mixture of sugar, glucose, and water with a consistency of dough. When using fondant, the first step is to knead the dough to soften and make the product more pliable and easy to roll out and shape. The rolled fondant can then be colored, stretched out to the desired thickness and formed. When the fondant dries, it can hold a shape nicely for your decorations. Rolled fondant is traditionally used to cover and decorate cakes, but they are also a fun way to jazz up cupcakes! When working with fondant, make sure to keep the product tightly wrapped in plastic to prevent the fondant from drying as you work. Store the unused fondant in an airtight container to prevent drying out and cracking.