Spooky Spider Web Cupcake Toppers

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Spooky Spider Web Cupcake Toppers
Eileen Sweeney

If you're not a fan of macabre Halloween treats, opt for this minimalist take on creepy confectionery. While these white chocolate spider webs err on the side of simplicity, they make for striking Halloween party desserts sans any oozing strawberry filling. Not only do they lack any resemblance to brains, intestines or wounds of any kind, but they can also be made ahead of time and served atop store-bought cupcakes to make your party preparations that much easier.

White Chocolate Webs
Eileen Sweeney

White Chocolate Webs

Pour white chocolate chips into a microwave-safe bowl. The amount you'll need will depend on how many webs you want to make, but a little goes a long way. Microwave and stir until the chocolate reaches a smooth, thick consistency.

Silk Production
Eileen Sweeney

Silk Production

Use a spoon to transfer the melted chocolate into a squeezable cupcake decorating tool. Once you've filled it up, screw on the icing tip and you're ready to start spinning webs! If you don't have fancy cupcake decorating tools on hand, snip off the corner of a plastic freezer bag to create a makeshift piping sleeve.

Spinning the Webs
Eileen Sweeney

Spinning the Webs

Before you start squeezing, create a template by hand drawing spider webs or by printing out the design of your choice. Place the template on a cookie sheet and then cover with wax or parchment paper. Trace along the design with the white chocolate to create as many webs as you like. If you don't work quickly, you may need to warm up the chocolate when it gets difficult to squeeze it out of the bag.

Solid Webs
Eileen Sweeney

Solid Webs

Pop the entire tray in the freezer for about ten minutes. This step is crucial as it allows the webs to set and hold their shape once you place them atop of your cupcakes.

Buttercream Backdrop
Eileen Sweeney

Buttercream Backdrop

While you're waiting for the webs to harden, bake and frost your cupcakes. Really make your spooky cupcake toppers stand out by frosting them with chocolate buttercream frosting. If you prefer vanilla, consider dyeing the frosting with food coloring since the white webs will contrast nicely with almost any color other than white.

Top It Off
Eileen Sweeney

Top It Off

Once you've frosted your cupcakes, take the tray out of the freezer and use a spatula to carefully remove the webs from the parchment paper. Be sure to use a spatula as it will prevent the webs from melting in your hands. Gently place the webs atop your cupcakes to transform otherwise ordinary chocolate cupcakes into desserts fit for a festive Halloween gathering!

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