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Recipes

Marshmallow Spider Web Cupcakes

12 Portions
Easy
100 minutes
Add a little fright to every bite, with marvellous Marshmallow Spider Web Cupcakes with a fun fondant spider that everyone will want to taste. Get baking.
This easy bake will be a hit with kids and adults alike!
Recipe Ingredients
How to Prepare
For The Cupcakes
150 g
Unsalted butter (at room temperature)
3
Medium Eggs (at room temperature)
150 g
Caster Sugar
1 tsp
Dr. Oetker Madagascan Vanilla Extract
150 g
Plain Flour
1
Dr. Oetker Baking Powder Sachet (1 1/2 tsp)
12
Dr. Oetker White Muffin Cases Red
about 400 - 800 g
Dr. Oetker Chocolate Buttercream Style Icing (1 - 2 tubs as neccessary)
For The Decoration
50 g
White Mini Marshmallows
75 g
Dr. Oetker 35% Milk Chocolate
25 g
Dr. Oetker Ready to Roll White Fondant Icing
5 g
Dr. Oetker Black Food Colour Gel
12 g
Galaxy Chocolate Minstrels (or any small round chocolate of your preference)

Buy the Products

Dr. Oetker Madagascan Vanilla Extract
Dr. Oetker Baking Powder Sachet (1 1/2 tsp)
Dr. Oetker Chocolate Buttercream Style Icing (1 - 2 tubs as neccessary)
Dr. Oetker Ready to Roll White Fondant Icing
Dr. Oetker Black Food Colour Gel
Total:
100 minutes
Prep:
20 minutes
1

First, make the chocolate spiders. Break up the milk chocolate and place into a heatproof bowl. Melt in the microwave in 30 second bursts, stirring in between until the chocolate has melted. Allow the chocolate to cool slightly then transfer to a piping bag.

2

Line a flat baking tray with a piece of non stick baking paper then snip off the end of the piping bag and drizzle the chocolate onto the baking paper in small spider shapes about 5-8cm wide – eight legs joined to a round body. You will need 12 spiders.

3

Place one of your chocolates (minstrels) in the centre of each spider on top of the melted chocolate. Take the white fondant and roll into small balls to make eyeballs for the each spider. Place on top of each minstrel then dot each eye with the black food gel using a toothpick. Leave to set for a couple of hours until the chocolate is firm.

4

Preheat oven to 180 degrees C and take a 12 hole muffin tray or deep-hole bun tray and line with the red paper muffin cases. Put the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until pale in colour and fluffy in texture

5

In a jug beat together the eggs, vanilla then add to the butter and sugar mixture along with the flour, and baking powder. Beat the ingredients together until smooth.

6

Spoon the mixture into the paper cases filling about two-thirds full.Bake for 20 minutes or until firm to the touch or an inserted skewer comes out clean. Remove the tray from the oven and allow to cool for 10 mins before transferring the cupcakes to a wire rack to cool completely. When the cupcakes are cool you are ready to decorate.

7

Pipe or spoon the chocolate buttercream onto each cupcake to make a mound that you can put your spider web on. Place the marshmallows in a heat proof bowl and warm in the microwave for about 30 seconds until the marshmallows have melted. Stir the melted marshmallows and allow to cool so it is cool enough to handle but still warm enough to stretch. • Take a teaspoon of the melted marshmallow mixture and pull between your fingers to make web like strings. 

8

Stretch the strings over each cupcake, winding around the buttercream swirl so that it resembles a spider web (see the video tutorial on our website). Place one of the chocolate spiders on each of the cupcakes to finish.

Tips
Your cupcakes will keep for up to 5 days stored in an airtight container at room temperature.
Tips
If you enjoyed this spooktacular recipe, check out our other Halloween Recipes! From Bat Cupcakes to our Halloween Mummy Cookies Recipe.
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Recipe Ingredients

For The Cupcakes
150 gUnsalted butter (at room temperature)
3Medium Eggs (at room temperature)
150 gCaster Sugar
1 tspDr. Oetker Madagascan Vanilla Extract
150 gPlain Flour
1Dr. Oetker Baking Powder Sachet (1 1/2 tsp)
12Dr. Oetker White Muffin Cases Red
about 400 - 800 gDr. Oetker Chocolate Buttercream Style Icing (1 - 2 tubs as neccessary)
For The Decoration
50 gWhite Mini Marshmallows
75 gDr. Oetker 35% Milk Chocolate
25 gDr. Oetker Ready to Roll White Fondant Icing
5 gDr. Oetker Black Food Colour Gel
12 gGalaxy Chocolate Minstrels (or any small round chocolate of your preference)

Buy the Products

Picture - Dr. Oetker Madagascan Vanilla Extract
Picture - Dr. Oetker Baking Powder Sachet (1 1/2 tsp)
Picture - Dr. Oetker Chocolate Buttercream Style Icing (1 - 2 tubs as neccessary)
Picture - Dr. Oetker Ready to Roll White Fondant Icing
Picture - Dr. Oetker Black Food Colour Gel
1

First, make the chocolate spiders. Break up the milk chocolate and place into a heatproof bowl. Melt in the microwave in 30 second bursts, stirring in between until the chocolate has melted. Allow the chocolate to cool slightly then transfer to a piping bag.

2

Line a flat baking tray with a piece of non stick baking paper then snip off the end of the piping bag and drizzle the chocolate onto the baking paper in small spider shapes about 5-8cm wide – eight legs joined to a round body. You will need 12 spiders.

3

Place one of your chocolates (minstrels) in the centre of each spider on top of the melted chocolate. Take the white fondant and roll into small balls to make eyeballs for the each spider. Place on top of each minstrel then dot each eye with the black food gel using a toothpick. Leave to set for a couple of hours until the chocolate is firm.

4

Preheat oven to 180 degrees C and take a 12 hole muffin tray or deep-hole bun tray and line with the red paper muffin cases. Put the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until pale in colour and fluffy in texture

5

In a jug beat together the eggs, vanilla then add to the butter and sugar mixture along with the flour, and baking powder. Beat the ingredients together until smooth.

6

Spoon the mixture into the paper cases filling about two-thirds full.Bake for 20 minutes or until firm to the touch or an inserted skewer comes out clean. Remove the tray from the oven and allow to cool for 10 mins before transferring the cupcakes to a wire rack to cool completely. When the cupcakes are cool you are ready to decorate.

7

Pipe or spoon the chocolate buttercream onto each cupcake to make a mound that you can put your spider web on. Place the marshmallows in a heat proof bowl and warm in the microwave for about 30 seconds until the marshmallows have melted. Stir the melted marshmallows and allow to cool so it is cool enough to handle but still warm enough to stretch. • Take a teaspoon of the melted marshmallow mixture and pull between your fingers to make web like strings. 

8

Stretch the strings over each cupcake, winding around the buttercream swirl so that it resembles a spider web (see the video tutorial on our website). Place one of the chocolate spiders on each of the cupcakes to finish.

Tips