Melty chocolate, smothered over fluffy, light, choco-banana cupcakes. I could eat A LOT of these things! I know spider’s webs are a bit cliche for halloween, but who cares. I’m all about the traditional (and easy!). I use my favourite moist chocolate banana cupcake recipe here (the same one I use for my chocolate banana sundae cupcakes).
What do you need?
Full recipe with ingredients and detailed steps in the recipe card at the end of this post. 👩🍳PRO TIP A lot of the moisture comes from the banana – which can also sometimes make cakes quite dense. The secret to getting the fluffy texture in these cupcakes is buttermilk and baking soda. The alkaline baking soda reacts with the acidity of the buttermilk to give a lovely, light texture. We’re also using oil in these cupcakes – instead of butter – which helps to ensure they’re light and moist. The only messy part comes with the decorating – but that’s the fun part right?
🕸️ How to make the spiderweb topping
Start by melting some dark chocolate and milk chocolate in 2 separate bowls. Spoon three tbsp of the melted chocolates into 2 separate piping bags with a very fine tip. Take one of the cakes and spoon on a tablespoon of melted white chocolate – so it covers the top. Now pipe three concentric circles on top, using the dark chocolate. Use a toothpick to drag lines from the centre to the outside of the cake to look like a spider’s web. Six or seven lines will be fine. Covered in dark or white chocolate, then swirled with a simple spider-web pattern, these cakes are sure to go down a treat on your Halloween table. You can eat them cold if you’d like the chocolate to set (meaning the cupcakes are portable), or serve them slightly warm with the chocolate still melty and gooey on top.
🎃 More Halloween Recipes
Here are some more of our Haloween inspired recipes. One thing we almost always have on Haloween is a bowl of Chris’s famous Chilli Con Carne. I think that I look forward to that as much as these cupcakes 🙂 I first made these cupcakes for diys.com - check them out for other great food and craft ideas! This post was first published in Oct 2016. Update Oct 2020 with some extra hints and tips and for housekeeping reasons. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
