The kids won’t be able to resist these SPOOKALICIOUS gluten free vegan chocolate spiderweb cupcakes! My go-to chocolate cupcakes are covered in a smooth vanilla frosting and chocolate “webs.” Don’t forget the creepy spider rings!
Do your kids know what they are going to be for Halloween? With four kids, it’s quite the task to make sure everyone has their costume. That’s why I plan ahead {cause I can’t handle the anxiety of waiting} and get them all figured out the month before. My youngest is actually going to wear the cupcake costume that I made about 7 years ago for my oldest daughter. You could say I didn’t really give her a choice on wearing it, so I’m thankful she is excited to be an adorable cupcake.
Every Halloween, I always create a new, fun treat to make for my kids. I don’t get too fancy or too elaborate. Something that takes little effort, but something that I know they will love. I’ve made these chocolate monster brownies, which are oh so chocolatey. Last year I made these seriously adorable Halloween chocolate sugar cookies to look like skeletons and mummies. All you need is a gingerbread man cookie cutter and you’re ready to go.
This year, I went with a simple {creepy for those who hate spiders} gluten free vegan chocolate spiderweb cupcake. Guys, don’t be intimidated by these cupcakes. It’s just a delicious chocolate cupcake, covered with a simple vanilla frosting and a chocolate “web” made from melted chocolate. It looks fancy, but with a toothpick, the spiderweb pattern is easy-peasy. Your kids will love to help make them too!
Of course you can leave the cupcakes with just the chocolate spiderwebs on top, but I had to add the little spider rings. You can find them at Target, Wal-Mart and the Dollar Tree. Plus, the kids get a little prize after devouring their cupcake. These spooky chocolate spiderweb cupcakes would for sure be a hit at any Halloween party!
- 1 1/2 cups Sarah’s gluten free flour blend
- 1/2 cup cocoa powder
- 3/4 cup cane sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup unsweetened almond milk or coconut milk beverage
- 1/2 cup water
- 1/3 cup sunflower seed oil or grape seed oil
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 2 1/2 cups sifted powdered sugar
- 3 tablespoons vegan butter or non-hydrogenated shortening
- 1-2 tablespoons almond milk or coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/2 cup dairy free chocolate chips
- plastic spider rings, for decoration
- Preheat oven to 350 degrees. Line cupcake pan with paper liners.
- In large mixing bowl, whisk together flour, cocoa powder, cane sugar, brown sugar, baking powder, baking soda and salt. Set aside.
- Stir together almond milk, water, oil, vinegar and vanilla in separate bowl. Add to flour mixture and mix batter until combined.
- Divide batter evenly into prepared cupcake pan. Bake cupcakes 20-22 minutes, until center is set. Place on cooling rack to cool completely.
- To make vanilla frosting, mix together powdered sugar, vegan butter, almond milk and vanilla. Stir until smooth and desired consistency. Set aside.
- In microwave safe bowl, melt dairy free chocolate chips for 30 seconds. Stir and heat an additional 15 seconds if needed. Pour melted chocolate into small ziplock bag and snip the corner {you can also use piping bag with small round tip}.
- Top cooled cupcakes with vanilla frosting, smoothing out the top. Take piping bag and do one small dot of chocolate in middle of cupcake.
- Then, pipe 3 rings of chocolate, around the dot of chocolate, evenly spacing them apart {it will look like a target}.
- Before chocolate sets, use a toothpick to pull the chocolate from the center dot out to the edge. Repeat this around the cupcake, about 7 times, creating a spiderweb pattern.
- Place plastic spider ring into center of cupcake, if desired. Repeat with remaining cupcakes.
Hi Sarah. I’m looking to make these cupcakes with different decorations for my nephews birthday.
I want to make them a day ahead. What would be the best way to store them to keep them fresh?
Thanks
Just lightly cover them with plastic wrap. They work great the day ahead!