1. Bake cupcakes according to box directions (or make your own!) Let cool completely.
2. While cupcakes are baking, make the chocolate frosting. Place chocolate chips and butter in a microwave-safe bowl and microwave on medium for 30 seconds. Carefully remove from microwave, stir, and repeat microwaving until chocolate and butter are melted and smooth.
3. Sift the powdered sugar into the bowl with the melted butter and chocolate and whisk until a thick frosting/glaze comes together. If too thick, add a tbsp of hot water to thin out slightly. Set aside until ready to use.
4. Microwave the container of vanilla frosting for 15-20 seconds, then transfer frosting to a plastic bag or piping bag. Snip off the corner to make a small hole.
5. Take a cooled cupcake, turn it upside down and gently dip the top of it into the chocolate frosting. Pick up and allow excess frosting to drip off before placing cupcake down on cooling rack.
6. Starting in the center of the cupcake and working outwards, use white frosting in the piping/plastic bag to draw a swirl on top of the cupcake.
7. Use a toothpick to create the "web" by pulling the tip of the toothpick through the two frostings from the center outward in straight lines across the cupcake, mimicking a spiderweb pattern. Top with any desired sprinkles.
8. Repeat until all cupcakes are decorated. Let sit for at least ten minutes for frosting to set/dry.
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Directions
1. Bake cupcakes according to box directions (or make your own!) Let cool completely.
2. While cupcakes are baking, make the chocolate frosting. Place chocolate chips and butter in a microwave-safe bowl and microwave on medium for 30 seconds. Carefully remove from microwave, stir, and repeat microwaving until chocolate and butter are melted and smooth.
3. Sift the powdered sugar into the bowl with the melted butter and chocolate and whisk until a thick frosting/glaze comes together. If too thick, add a tbsp of hot water to thin out slightly. Set aside until ready to use.
4. Microwave the container of vanilla frosting for 15-20 seconds, then transfer frosting to a plastic bag or piping bag. Snip off the corner to make a small hole.
5. Take a cooled cupcake, turn it upside down and gently dip the top of it into the chocolate frosting. Pick up and allow excess frosting to drip off before placing cupcake down on cooling rack.
6. Starting in the center of the cupcake and working outwards, use white frosting in the piping/plastic bag to draw a swirl on top of the cupcake.
7. Use a toothpick to create the "web" by pulling the tip of the toothpick through the two frostings from the center outward in straight lines across the cupcake, mimicking a spiderweb pattern. Top with any desired sprinkles.
8. Repeat until all cupcakes are decorated. Let sit for at least ten minutes for frosting to set/dry.