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Black cocoa spiderweb cupcakes with dark chocolate frosting and white chocolate Halloween webs.

Perfect Black Cocoa Spiderweb Cupcakes

Moist, ultra-dark black cocoa chocolate cupcakes topped with rich black cocoa frosting and an easy white chocolate spiderweb design—the perfect dramatic Halloween treat.
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Prep Time 30 minutes
Cook Time 18 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Black Cocoa Cupcakes
  • - 1 cup 125g all-purpose flour
  • - ¼ cup 22g black cocoa powder
  • - ¼ cup 22g Dutch-process cocoa powder
  • - ¾ teaspoon baking soda
  • - ¼ teaspoon baking powder
  • - ¼ teaspoon fine salt
  • - ½ cup 100g granulated sugar
  • - ½ cup 100g packed light brown sugar
  • - 2 large eggs room temperature
  • - ½ cup 120ml neutral vegetable oil
  • - ½ cup 120g full-fat sour cream, room temperature
  • - 1 teaspoon vanilla extract
  • - ½ cup 120ml hot freshly brewed coffee
  • Black Cocoa Frosting
  • - ¾ cup 170g unsalted butter, softened
  • - 2½ cups 300g powdered sugar
  • - ⅓ cup 30g black cocoa powder
  • - 1 teaspoon vanilla extract
  • - ⅛ teaspoon fine salt
  • - 2–3 tablespoons heavy cream
  • - Black gel food coloring optional
  • Spiderweb Decoration
  • - 4 oz 113g white chocolate, finely chopped
  • - Small edible chocolate spiders optional

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. Whisk flour, black cocoa, Dutch-process cocoa, baking soda, baking powder, and salt together.
  3. In a separate large bowl, combine granulated and brown sugar.
  4. Whisk in eggs and vegetable oil until smooth.
  5. Add sour cream and vanilla and whisk until combined.
  6. Add the dry ingredients and gently mix until mostly incorporated.
  7. Slowly whisk in hot coffee until a smooth, relatively thin chocolate batter forms.
  8. Divide batter among 12 cupcake liners, filling each approximately ⅔ full.
  9. Bake for 17–20 minutes, or until a toothpick comes out clean or with a few moist crumbs.
  10. Cool in the pan for 5 minutes.
  11. Transfer to a wire rack and cool completely.
  12. For the frosting, beat softened butter until creamy.
  13. Gradually beat in powdered sugar and black cocoa.
  14. Add vanilla, salt, and enough heavy cream to create a smooth spreadable consistency.
  15. Add a tiny amount of black gel food coloring if a darker shade is desired.
  16. Spread a smooth, relatively flat layer of frosting over each completely cooled cupcake.
  17. Gently melt the white chocolate and transfer it to a small piping bag.
  18. Pipe 3–4 concentric white chocolate circles over one cupcake.
  19. Immediately drag a clean toothpick from the center outward through the circles approximately 6–8 times to create a spiderweb.
  20. Repeat with the remaining cupcakes, working one at a time.
  21. Add optional edible chocolate spiders.
  22. Allow the decoration to set before serving.

Notes

  • True black cocoa provides the darkest natural color.
  • Combining black cocoa and Dutch-process cocoa gives better chocolate depth than relying solely on black cocoa.
  • Hot water can replace coffee.
  • Don't overfill the cupcake liners.
  • Completely cool cupcakes before frosting.
  • Create each spiderweb immediately after piping its circles.
  • If using food coloring in the buttercream, use concentrated gel coloring rather than adding lots of liquid coloring.
  • Store covered for up to 1 day at cool room temperature or refrigerate for up to 4 days.
  • Freeze undecorated cupcakes for up to approximately 2 months for best quality.