Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Spider-Web Cupcakes 3.6 (16) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 23, 2020 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 30 mins Yield: 19 Chocolate cupcakes finished with a sugar glaze and piped chocolate web makes an excellent Halloween party dessert, and when arranged in concentric circles, doubles as a stunning centerpiece. Ingredients 1 ½ cups all-purpose flour ¾ cup unsweetened cocoa powder 1 ½ cups granulated sugar 1 ½ teaspoons baking soda ¾ teaspoon baking powder ¾ teaspoon coarse salt 2 large eggs ¾ cup buttermilk 3 tablespoons safflower oil 1 teaspoon pure vanilla extract ¾ cup warm water 2 cups confectioners' sugar 3 tablespoons milk 2 ounces bittersweet chocolate, melted Directions Preheat oven to 350 degrees. Whisk together flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt in a bowl. Add eggs, buttermilk, oil, vanilla, and water; whisk until smooth. Divide batter evenly among paper-lined standard muffin tins. Bake, rotating tins halfway through, until a tester inserted in centers comes out clean, about 16 minutes. Let cupcakes cool in tins on wire racks 10 minutes. Turn out onto racks and let cool completely. Cupcakes can be stored at room temperature up to 2 days before glazing and decorating. Whisk together confectioners' sugar and milk until smooth (glaze will be very thick). Spread onto cupcakes and let stand until glaze is set. Place cupcakes on a doily or serving platter in tight concentric circles. Place melted chocolate in a parchment cone or resealable plastic bag with a tiny hole snipped in one corner. Pipe a straight line from middle of top row of cupcakes to bottom. Pipe a second line going across middle of cupcakes, from left to right. Pipe 6 more lines through center point, spaced evenly apart; lines should form 16 even wedges. Create a web pattern by piping slightly curved, swooping lines to connect spokes, starting from center, letting chocolate flow between cupcakes. Barbara Donninelli Print