Best 7 Pull Apart Spider Web Cupcakes Recipes

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Welcome, baking enthusiasts! Are you ready to embark on a spooky and delightful culinary adventure? In the realm of sweet treats, nestled between traditional cupcakes and Halloween festivities, lies the enchanting creation known as "Pull Apart Spider Web Cupcakes." These cupcakes are not just ordinary desserts; they are edible works of art that will take your taste buds on a thrilling ride. Get ready to unravel the secrets of crafting these mesmerizing cupcakes, where each bite reveals a hidden web of flavors and textures. Let's dive into the world of Pull Apart Spider Web Cupcakes and discover the magic behind their captivating presence.

Here are our top 7 tried and tested recipes!

PULL-APART SPIDERWEB CUPCAKES



Pull-Apart Spiderweb Cupcakes image

Treat your family with a perfect Halloween dessert! Enjoy these wonderful spiderweb cupcakes made with Betty Crocker™ Super Moist™ white cake mix and Betty Crocker® Whipped fluffy white frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ white cake mix (or other flavor)
Water, vegetable oil and egg whites or eggs called for on cake mix box
Betty Crocker™ orange gel food color
2 containers Betty Crocker™ Whipped fluffy white frosting
1 tube (0.68 oz) Betty Crocker™ black decorating gel
Plastic spiders (for decoration)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Mix and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • On large round platter or pizza pan, arrange cupcakes, placing them close together. In medium bowl, mix food color and frosting. Spread frosting over cupcakes and spaces in between to create 1 large circle of frosting. Squeeze 1 large dot of black gel in center of frosting. With gel, draw concentric circles around the dot, spacing them about 2 inches apart. To create the web design, drag a toothpick from the center dot to the outer edge of the circle, about 12 times. Place plastic spiders on web. Store loosely covered.

Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 25 g, TransFat 2 g

SPIDERWEB PULL-APART CAKE



Spiderweb Pull-Apart Cake image

Looking for wonderful dessert made using Betty Crocker™ Super Moist™ dark chocolate cake mix and Betty Crocker® frosting and decorating gel? Then check out this spiderweb shaped cake - perfect to serve at Halloween party.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 24

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ dark chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
3 containers (1 lb each) Betty Crocker™ Rich & Creamy vanilla frosting
1 tube (0.68 oz) Betty Crocker™ black decorating gel
Gummy spider candies

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • Fit #10 tip in decorating bag and fill with 2 containers frosting. Arrange cupcakes on platter, fitting snugly together in spiderweb design. Use tip, with smooth side facing up, to generously pipe frosting over cupcakes. Using spatula, spread frosting smoothly over cupcakes. Fit #862 star tip in decorating bag and fill with remaining container frosting. Generously pipe frosting around edge of spiderweb shape.
  • Using black gel, pipe concentric circles on cake, starting from center and moving toward edge. Pull toothpick through lines of gel 14 to 16 times to create spiderweb. Top with spider candies.

Nutrition Facts : Calories 396, Carbohydrate 53 g, Fat 3, Fiber 1/2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 255 mg

SPIDER-WEB CUPCAKES



Spider-Web Cupcakes image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h30m

Yield Makes 19

Number Of Ingredients 14

1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon coarse salt
2 large eggs
3/4 cup buttermilk
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
3/4 cup warm water
2 cups confectioners' sugar
3 tablespoons milk
2 ounces bittersweet chocolate, melted

Steps:

  • 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.

STRAWBERRY PATCH PULL-APART CUPCAKES



Strawberry Patch Pull-Apart Cupcakes image

Dig in: Like a community garden come to life, this patch gains its magic in numbers -- add one or more fondant creatures, fun flowers and fresh strawberries.

Provided by Food Network Kitchen

Categories     dessert

Yield One 24 cupcake strawberry patch

Number Of Ingredients 7

24 chocolate cupcakes
4 cups chocolate American buttercream
1 cup ground chocolate wafer cookies (about 8 ounces)
9 small fresh strawberries, with leaves attached
7 store-bought or homemade fondant candy flowers
8 ounces green fondant
Fondant creatures, for topping

Steps:

  • Frost the cupcakes with the buttercream using a mini offset spatula.
  • Scatter half the ground wafer cookies on a platter or serving tray large enough to hold the 24 cupcakes. Arrange the cupcakes in four rows of six. Scatter more "dirt" over the cupcakes and around the edges of the tray.
  • Arrange the strawberries randomly on the cupcakes. Arrange the candy flowers randomly.
  • Poke holes in a cardboard egg carton. Pinch off pea-size or smaller bits of green fondant and roll them on your work surface to look like blades of grass, leaving one end thick and the other thin and pointy. Press 2 to 5 blades together and stick them on the end of a toothpick. Let dry, upright, in the egg carton. Roll the remaining green fondant between your hands to create 10 thin 2- to 3-inchlong squiggly vines. Wrap them around pencils and set them aside to dry. Place them under the strawberries and randomly in the patch.
  • Top one cupcake with one of your favorite fondant creatures, such as a butterfly, caterpillar or ladybug.

CHOCOLATE SPIDER WEB CUPCAKES



Chocolate Spider Web Cupcakes image

What's better than a double chocolate cupcake for Halloween? One with a deliciously spooky marshmallow web! Top with store-bought spider gummy candies for the perfect Halloween treat.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 24 cupcakes

Number Of Ingredients 21

2 cups cake flour (see Cook's Note)
3/4 cup Dutch-process cocoa powder
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
3/4 cup warm coffee
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
8 ounces bittersweet chocolate, chopped
4 sticks unsalted butter, at room temperature
1/2 teaspoon kosher salt
2 cups confectioners' sugar
2 tablespoons Dutch-process cocoa powder
1 tablespoon milk
2 teaspoons pure vanilla extract
16 marshmallows, halved
1/4 cup confectioners' sugar
24 gummy spider-shaped candies

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with black paper liners.
  • Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
  • Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
  • Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
  • For the frosting: Microwave the chocolate in a medium microwave-safe bowl, stirring occasionally, until smooth. Cool to room temperature. Meanwhile, beat the butter and salt in a large bowl with an electric mixer on medium-high speed until fluffy, about 2 minutes. Reduce the speed to low, then gradually add the confectioners' sugar until combined. Increase the speed to medium and beat, scrapping down the sides of the bowl with a rubber spatula, until fluffy, about 2 minutes. Add the cocoa powder, milk and vanilla, then beat until smooth. Add the room temperature melted chocolate, then increase the speed to medium-high and beat until very light and fluffy, 2 to 3 minutes more.
  • Transfer the frosting to a large pastry bag fitted with a large round tip. Decoratively pipe the frosting onto the cupcakes in a circular, upward motion. Refrigerate until slightly firm, about 10 minutes.
  • For the marshmallow web: beat the marshmallows in a large bowl with a mixer fitted with the whisk attachment on low speed until the marshmallows break up, about 1 minute. Increase the speed to medium high and beat until glossy and smooth. Add the confectioners' sugar, and beat again until very thick and smooth, about 1 more minute. Using two forks, pull out about 1 tablespoon of marshmallow at a time, stretch into thin strands and drape over the top and around each cupcake to create a web.
  • Stick one gummy spider candy on each, then let the marshmallow set, about 15 minutes.

SPIDER CUPCAKES



Spider Cupcakes image

These are a huge hit with kids!

Provided by Heatherly Noble

Categories     Desserts     Cakes     Cupcake Recipes     Holiday

Time 1h30m

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package chocolate cake mix
1 pound black shoestring licorice
1 (16 ounce) can white frosting
48 pieces candy corn
48 cinnamon red hot candies
¼ cup orange decorator sugar

Steps:

  • Prepare cupcakes according to package directions. Let cool completely.
  • Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.

Nutrition Facts : Calories 259.5 calories, Carbohydrate 49.8 g, Fat 6.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 241.1 mg, Sugar 31 g

PULL-APART VANILLA-WAFER CUPCAKE CAKE WITH BERRIES



Pull-Apart Vanilla-Wafer Cupcake Cake with Berries image

Talk about a fun dessert! This Pull-Apart Vanilla-Wafer Cupcake Cake with Berries looks like a sheet cake on top, but there are actually vanilla-coconut cupcakes underneath the fresh berries and fluffy whipped-cream frosting. It's easy to make and even easier to serve-no slicing required.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 3h

Yield Makes 12

Number Of Ingredients 14

45 vanilla-wafer cookies, pulsed in a food processor until finely ground (1 1/2 cups)
1/2 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 stick unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
3/4 cup whole milk
1 cup sweetened shredded coconut
1 teaspoon unflavored gelatin
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1/4 teaspoon pure vanilla extract
1 1/2 cups mixed fresh berries, such as blueberries, raspberries, and blackberries

Steps:

  • Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Whisk together cookie crumbs, flour, baking powder, and salt.
  • Beat butter with granulated sugar on medium speed until pale and fluffy, about 1 minute. Beat in eggs, one at a time. Reduce speed to low and add flour mixture in 3 batches, alternating with milk, beginning and ending with flour mixture and beating until combined after each addition. Fold in coconut.
  • Divide batter among cups. Bake until cupcakes are golden brown and centers bounce back when gently pressed, 22 to 24 minutes. Let cool completely in tin on a wire rack.
  • Add 2 tablespoons water to a small saucepan. Sprinkle with gelatin; let stand until thick, about 5 minutes. Gently heat over medium until gelatin has dissolved. Remove from heat; let cool 5 minutes (but don't let it set).
  • Beat together cream, confectioners' sugar, and vanilla on medium speed until very soft peaks form, 1 to 2 minutes. Add gelatin mixture; beat on medium until stiff peaks form, about 1 minute more.
  • Remove cupcakes from tin and arrange on a platter in a three-by-four rectangle. Spoon frosting over each row of cupcakes; using an offset spatula, smooth to cover tops, forming a rectangular shape. Refrigerate at least 1 hour and up to 3 hours. Sprinkle with berries before serving.

Tips:

  • For the spider web cupcakes, use a toothpick or skewer to create the spider web design on top of the frosting. Start from the center and work your way out, creating a spiral pattern.
  • For the chocolate spider cupcakes, use a piping bag fitted with a small round tip to create the spider legs. Hold the piping bag perpendicular to the cupcake and pipe out six legs, three on each side.
  • For the Halloween cupcakes, use a variety of Halloween-themed sprinkles, candies, and decorations to create a festive look. You can also use edible food coloring to create different colored cupcakes.
  • Use a sturdy frosting for the spider web cupcakes, such as a buttercream or cream cheese frosting. This will help the spider web design hold its shape.
  • Make sure your cupcakes are completely cool before frosting them. This will help the frosting set properly.

Conclusion:

These Halloween cupcakes are a fun and easy way to celebrate the holiday. With a variety of recipes to choose from, there's sure to be a cupcake that everyone will enjoy. So get creative and have fun making these spooky treats!

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