Halloween cupcakes

Halloween cupcake season is here—and these cobweb-topped chocolate cupcakes are the ultimate spooky treat. Rich, moist, and topped with a silky cream cheese frosting and striking chocolate spiderwebs, they’re perfect for classroom parties, trick-or-treat night, or a haunted baking day at home.

Best of all? These Halloween cupcakes are easy to whip up with pantry staples and just a few simple decorating tricks. No special equipment needed—just a toothpick and a bit of imagination.

Why You’ll Love This Recipe

• Perfect for beginners – Simple prep, simple tools, and kid-friendly techniques.
• Moist chocolate base – A rich, tender crumb made without fuss.
• Classic cream cheese frosting – Tangy, smooth, and a perfect contrast to sweet cocoa.
• Eye-catching cobweb design – Looks impressive, but takes just minutes.
• Freezer-friendly – Make ahead and decorate later!

Planning a Halloween bake-a-thon? Try our Decorated Halloween Cupcakes or Halloween Cinnamon Rolls next!

Ingredients

For the Cupcakes

• 125g (4½ oz) plain flour
• 25g (1 oz) unsweetened cocoa powder
• 1½ tsp baking powder
• 150g (5 oz) caster sugar
• 150g (5 oz) unsalted butter, softened
• 1 large egg
• 8 tbsp whole milk

For the Cream Cheese Frosting

• 50g (2 oz) cream cheese
• 25g (1 oz) unsalted butter, softened
• 125g (4 oz) icing sugar, sifted
• ½ tsp vanilla extract

For the Chocolate Cobweb Icing

• 25g (1 oz) icing sugar
• 1 tbsp unsweetened cocoa powder
• 2 tbsp water (approx.)

Instructions

1. Prep and Bake the Cupcakes

1. Preheat oven to 180°C (350°F). Line a muffin tin with 9 paper cases.
2. In a mixing bowl, sift together flour, cocoa powder, and baking powder.
3. Add sugar and softened butter. Beat until the mixture looks sandy and combined.
4. Whisk in the egg and milk until you have a smooth, thick batter.
5. Divide evenly into the cupcake cases and bake for 20–25 minutes, or until springy and a toothpick comes out clean.
6. Cool completely on a wire rack before frosting.

2. Make the Cream Cheese Frosting

1. In a clean bowl, beat the cream cheese and butter together until smooth.
2. Add icing sugar and vanilla, and beat until light and fluffy.
3. Spoon or pipe frosting onto cooled cupcakes, leaving a small edge for decorating.

3. Decorate with Chocolate Cobwebs

1. Sift icing sugar and cocoa into a bowl.
2. Add 2 tbsp water and mix until smooth and thick (adjust water if needed).
3. Transfer chocolate icing into a piping bag or sandwich bag with the tip snipped.
4. Pipe 3 concentric circles on each frosted cupcake.
5. Drag a toothpick from the center outward through the circles at regular intervals to create a cobweb effect.
6. Let sit for 20 minutes to set.

Recipe Details

this recipe

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 9 large cupcakes
• Skill Level: Beginner
• Storage: Keep refrigerated up to 5 days, or freeze unfrosted for 1 month

Nutrition Facts (Approx. per cupcake)

• Calories: ~280
• Fat: 15g
• Sugar: 24g
• Carbs: 32g
• Protein: 2g

Tips & Variations

• No piping bag? Use a sandwich bag with a tiny snip at the corner.
• Want spookier flair? Add candy spiders, edible glitter, or black food coloring to the cobweb.
• Make ahead: Bake and freeze cupcakes (without frosting) up to 1 month ahead. Decorate on the day.
• Need more? Double the recipe to make 18 cupcakes for a party.

Halloween Cupcakes with Cobweb Icing

Spooky Halloween cupcakes with chocolate cobweb design and creamy frosting. Perfect for Halloween parties or baking with kids.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 9 Cupcakes

Course: Dessert

Cuisine: American, Halloween

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• ### Cupcakes
• – 125g plain flour
• – 25g cocoa powder
• – 1½ tsp baking powder
• – 150g caster sugar
• – 150g unsalted butter softened
• – 1 large egg
• – 8 tbsp milk
• ### Cream Cheese Frosting
• – 50g cream cheese
• – 25g butter softened
• – 125g icing sugar
• – ½ tsp vanilla extract
• ### Chocolate Cobweb Icing
• – 25g icing sugar
• – 1 tbsp cocoa powder
• – 2 tbsp water

Equipment

• – Muffin tray
• Mixing bowls
• – Piping/sandwich bag
• – Toothpick

Method

 

1. Preheat oven to 180°C/350°F. Line 9 muffin cases.
2. Sift flour, cocoa, baking powder. Add sugar, butter. Mix well.
3. Add egg and milk. Beat until smooth.
4. Divide batter into cases. Bake 20–25 min. Cool completely.
5. Beat cream cheese and butter. Add sugar and vanilla. Frost cupcakes.
6. Mix cobweb icing. Pipe 3 circles. Drag toothpick outward to create webs.
7. Let set 20 minutes before serving.

Notes

– Can be frozen (unfrosted) for up to 1 month.
– Use gel food coloring for colored cobwebs.

FAQs

Can I use chocolate chips instead of cocoa powder?
No, cocoa powder is essential for the batter and cobweb icing texture.

Do these Halloween cupcakes need to be refrigerated?
Yes, due to the cream cheese frosting. Keep chilled and let sit at room temp 15 minutes before serving.

Can I color the cream cheese frosting?
You can, but stick to gel food coloring for best results. Avoid overmixing once color is added.

Can I make them gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.

Conclusion

Whether you’re hosting a spooky bash or just want a fun Halloween activity with the kids, these Halloween cupcakes deliver both the treat and the wow factor. With a moist chocolate crumb and eerie cobweb finish, they’re destined to be the star of any haunted dessert table.