Get the kids involved with this recipe for deliciously tempting chocolate cupcakes decorated with spider web icing.

Makes 12


spider cupcakes halloween chocolate



  • 190g (1 ½ cups) unbleached plain (all–purpose) flour
  • 180g (1∕3 cup) cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp fine sea salt
  • 150g (¾ cup) raw sugar
  • 250ml (1 cup) unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • 80ml (1∕3 cup) coconut oil
  • 2 tsp vanilla extract
  • 397ml (14oz) coconut cream
  • 30g (¼ cup) organic icing (powdered) sugar
  • 1 tsp vanilla
  • Organic vegan black food colouring



  1. Preheat oven to 175°C (350°F, gas mark 4). Line 12 muffin tins with liners.
  2. Pour almond milk and apple cider vinegar together in a small bowl or cup, allow to sit for 5 minutes or until milk curdles.
  3. Sift together flour, cocoa powder, baking powder, baking soda, and sea salt in a medium bowl.
  4. In a separate large bowl whisk together raw sugar and coconut oil. Pour in milk and apple cider vinegar mixture and add vanilla.
  5. Gradually pour the dry ingredients into the wet, about ½ cup at a time, whisking continuously.
  6. Using a large ice cream scoop or ¼ cup measuring cup, pour batter into muffin tins, each should be about 2∕3 full. Cook for 20–25 minutes or until inserted tooth pick comes out clean. Cool cupcakes on a cooling rack.
  7. For the icing: refrigerate canned coconut cream overnight. This should allow the cream to solidify. For a quick fix: place the can in the freezer for a maximum of 30 minutes.
  8. Open the can and scrape the solid cream into a mixing bowl, leaving behind the liquid.
  9. Using a high–speed handheld mixer beat together cream, sugar, and vanilla.
  10. Reserve about ¼ cup of icing for spider webs.
  11. Once cupcakes are cool, spread an even layer of icing on each.
  12. Combine two drops of black food colouring with the reserved icing and stir. Pour this mixture into a piping bag fitted with a small piping tip. Draw a large dot in the centre of the cupcake, then three circles moving outward, each getting larger. Using a toothpick, starting in the centre, drag the black icing toward the outside of the cupcake to make the web pattern, repeat this around the cupcake.


Recipe, styling and photography by Melissa Ann Haithcock of A Happy, Healthy Heart. @_ahappyhealthyheart |


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