Name: Black and White Spider Web Cupcakes Recipe
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Cuisine: American
Ingredients: 1 dark chocolate cake mix; 1/4 cup dark chocolate cocoa powder; 1 cup buttermilk; 1/2 cup oil; 3 large eggs; black food coloring (small amount); 24 black cupcake liners; 1 cup unsalted butter, softened but not to room temperature; 1 1/2 cups powdered sugar; 1 jar marshmallow fluff, 7 oz; 1/4 teaspoon almond extract; 1 package black candy melts, 12 oz; 1 package miniature marshmallows, 16 oz; 1 package black candy pearls; 24 plastic spider rings

Jump to Recipe· 4.4 from 4 reviews

If you’re looking for a showstopper dessert that’s as fun to make as it is to eat, you’ve got to try this Black and White Spider Web Cupcakes Recipe. These spooky, swirly cupcakes with their dramatic black-and-white color combo and ghostly marshmallow webs are perfect for Halloween parties or any time you want to impress with a little creepy flair. I promise, once you bite into that moist, dark chocolate cake paired with fluffy marshmallow frosting, you’ll be hooked—and your guests will be asking for the recipe!

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Why This Recipe Works

Perfect Moisture Balance: The buttermilk and oil keep the cupcakes tender and rich without being dense.
Delicious Contrast: Dark chocolate cake with black and white frosting creates a striking visual and flavor combo.
Fun & Interactive Decoration: Handmade marshmallow spider webs add a playful, customizable touch.
Simple Yet Impressive: No fancy piping skills needed, and messy webs actually add to the spooky vibe!

Three chocolate cupcakes sit side by side on a long white plate on a white marbled surface. Each cupcake has a dark brown base wrapped in a black paper liner. The top layer is white frosting, thick and swirled smoothly. The cupcake on the left is decorated with small shiny black balls and a small black plastic spider. The middle cupcake has a layer of thin white web-like frosting over a black drizzle topping and a black plastic spider on top. The cupcake on the right is decorated with a swirl of white frosting, black shiny balls, and a black plastic spider on top. A black cloth and an open book are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient in this Black and White Spider Web Cupcakes Recipe was chosen to build a rich chocolate base and a fluffy, sweet frosting that holds up beautifully when topped with marshmallow webs. A quick tip: quality cocoa powder and fresh eggs really make a difference in flavor and texture.

Dark Chocolate Cake Mix: Your base for rich chocolate flavor and easy preparation.
Dark Chocolate Cocoa Powder: Boosts that deep chocolate taste—don’t skip it.
Buttermilk: Adds tanginess and tenderizes the crumb for moist cupcakes.
Oil: Keeps cupcakes moist longer than butter alone.
Eggs: Provide structure and richness.
Black Food Coloring: Gives your batter that spooky grey-black base, perfect for the theme.
Black Cupcake Liners: The simple backdrop that elevates the visual drama.
Unsalted Butter: For smooth, creamy frosting—you want it softened but still cool.
Powdered Sugar: To sweeten and stabilize the frosting.
Marshmallow Fluff: Adds soft, fluffy texture and a subtle vanilla flavor to the frosting.
Almond Extract: Just a hint to deepen the flavor.
Black Candy Melts: Optional but stunning for dipping cupcakes and adding glossy spider web bases.
Miniature Marshmallows: The stars of your spider webs—stretch and pull to create spooky strands.
Black Candy Pearls: Use these for “spider eggs” that add texture and a little sparkle.
Plastic Spider Rings: Silly, fun toppers that make your cupcakes party-ready.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Black and White Spider Web Cupcakes Recipe is, so feel free to make it your own. Whether tweaking the frosting flavor or adding extra spooky toppings, you’ll enjoy making each batch uniquely yours.

Chocolate Lovers’ Version: I sometimes mix in dark chocolate chips into the batter for an extra chocolatey surprise with every bite.
Vanilla Frosting Swap: If marshmallow fluff isn’t your thing, swapping it out for classic vanilla buttercream still looks great and tastes delicious.
Colored Webs: During a party, I’ve added a drop of black food coloring to the marshmallow webs to create even darker spider webs—fun for a more dramatic effect.
Gluten-Free Option: Gluten-free chocolate cake mix works nicely, just watch the moisture balance to keep the cupcakes tender.

Step-by-Step: How I Make Black and White Spider Web Cupcakes Recipe

Step 1: Whip Up the Perfect Spooky Batter

Start by preheating your oven to 350°F and lining your cupcake tin with black liners. In a large bowl or mixer, combine buttermilk, oil, and eggs. Add a touch of black food coloring, but don’t worry if the color looks grey—it’ll bake into a spooky dark chocolate base. Then, fold in the dark chocolate cake mix and cocoa powder until everything is just combined. Overmixing can make cupcakes dense, so stop stirring once no dry streaks remain. I like using an ice cream scoop here for consistent cupcake sizes—fill liners about two-thirds full. Bake for 15-17 minutes, then cool completely before decorating.

Step 2: Make That Fluffy Marshmallow Frosting

While your cupcakes cool, tackle the frosting. Beat the softened butter until it’s light and fluffy. Gradually beat in powdered sugar, a little at a time, to avoid a sugar cloud in your kitchen (I’ve learned the hard way!). Stir in the almond extract for a subtle nutty note and then fold in a generous dollop of marshmallow fluff. The frosting will be creamy, sweet, and fluffy—perfect for piping. I use a Wilton 1M star tip on an easy-to-handle piping bag for a clean swirl on each cupcake, but you can just as easily spread it with a knife.

Step 3: Add the Creepy Spider Webs

Now for the fun, slightly sticky part! You can either dip your frosted cupcakes halfway into melted black candy melts or skip the dipping and move straight to the web. If dipping, melt the candy melts according to package instructions and carefully dip cupcakes to cover about half to two-thirds of the frosting—let them cool completely. For the spider webs, microwave about 1 cup of mini marshmallows for 30 seconds—don’t stir, this helps them soften perfectly for stretching. Using clean hands or food-safe gloves (trust me, it gets sticky), pinch two marshmallows and gently pull and stretch into thin strands. Draping these over each cupcake creates your spider web effect. Every web looks different, and that’s exactly the charm of this recipe.

Finally, grab your plastic spider rings, snip off the ring part with scissors, and place the spiders on the webs. For a spooky bonus, add black candy pearls as “spider eggs” nestled among the webs. No worries if your webs look a little messy—mine always do, and it adds to the eerie vibe!

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Pro Tips for Making Black and White Spider Web Cupcakes Recipe

Softened Butter, Not Warm: I learned that butter that’s too warm can make frosting runny, so aim for soft but still cool to the touch.
No Stirring Mini Marshmallows: When microwaving mini marshmallows, don’t stir after heating—it keeps them stretchy perfect for the webs.
Use Gloves for Sticky Fingers: Wearing disposable gloves makes handling stretched marshmallow strands less sticky and easier to shape.
Messy Is Magic: Don’t fuss over making perfect spider webs—the natural randomness only adds to their creepy charm.

How to Serve Black and White Spider Web Cupcakes Recipe

A row of three black cupcake liners on a white rectangular plate with white marbled texture underneath. Each cupcake has a thick layer of swirled white frosting topped with black plastic spiders and small shiny black round sprinkles. The frosting texture looks soft and creamy with some thin white icing drizzled over it, creating a spider web effect. The black cupcake base contrasts with the white frosting for a striking Halloween look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually stick to the classic plastic spider rings because they’re cute little props that guests love to keep or eat around. The black candy pearls add a cool sparkle and texture, kind of like spider eggs hidden in the webs—makes the cupcakes extra festive and fun. If you want, you can add edible glitter or even a sprinkle of crushed black licorice bits for added contrast.

Side Dishes

I like pairing these cupcakes with simple drinks that balance the sweetness, like a slightly bitter black coffee or a cinnamon-spiced hot chocolate. For a party, a crisp apple cider or dark berry punch rounds out the spooky vibe beautifully.

Creative Ways to Present

For Halloween, I’ve arranged mine on a tiered cake stand surrounded by fake cobwebs and little plastic spiders crawling around the base. Another fun trick is serving them in mini cauldrons or placing each cupcake inside black cupcake holders with Halloween-themed liners for extra wow factor. You can even add a light dusting of powdered sugar “spider dust” for a ghostly shimmer effect.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cupcakes in an airtight container at room temperature for up to 2 days, but because of the marshmallow webs, I recommend keeping them cool and dry to avoid sticky messes. If you’re not planning to eat them quickly, refrigerating is best to maintain frosting and structure.

Freezing

I’ve found it’s best to freeze the cupcakes without the spider web decorations—wrap each cupcake individually in plastic wrap and freeze for up to 3 months. When you’re ready, thaw completely and then add fresh marshmallow spider webs for that perfect fresh look and texture.

Reheating

For leftover cupcakes, I generally skip reheating because these taste best at room temperature. But if you want a slight warm-up, a 10-second zap in the microwave softens the cake without melting the frosting. Just avoid reheating too long or the marshmallow webs may lose their shape.

FAQs

Can I make this recipe without candy melts?

Absolutely! The candy melts give a glossy black finish and add to the spider web effect, but you can totally skip that step and just use the marshmallow webs and frosting for decoration. They’ll still look great and taste amazing.
How do I make the marshmallow spider webs without making a mess?

Trick is to microwave marshmallows without stirring, wear gloves or use a fork to stretch strands gently, and work quickly before they harden. Don’t worry if your webs aren’t perfect—the messiness adds to the creepy look!
Can I make these cupcakes in advance?

You can bake and frost cupcakes in advance, storing them airtight in the fridge. Just add the marshmallow spider webs and plastic spiders on the day you plan to serve, so they’re fresh and maintain their shape.
Do you have tips for piping consistent frosting swirls?

Yes! Use a piping bag fitted with a wide star tip, consistent pressure, and start piping from the outside edge moving inward in a spiral. Practice on a plate beforehand if you’re new to piping.

Final Thoughts

This Black and White Spider Web Cupcakes Recipe became one of my favorites because it’s playful, delicious, and unfussy. The mix of rich dark chocolate, sweet marshmallow frosting, and those irresistibly spooky webs brings out my inner kid every time. I’m eager for you to try it out and make your own fun memories—don’t hesitate to get a little messy and creative. Trust me, these cupcakes will be the talk of your next party or cozy night in. Happy baking, friend!