Chocolate Spider Web Cupcakes with Cream Cheese Icing

Prep time: 15min
Total time: 40min
Makes 12 cupcakes
Cupcakes:
1 cup
All-Purpose Flour
250 mL
1/2 tsp
baking powder
2 mL
1/4 tsp
salt
1 mL
3 oz
Real Semi-Sweet Chocolate Chips
90 g
1/2 cup
unsalted butter, room temperature
125 mL
1/2 cup
brown sugar
125 mL
2
eggs
0
1/2 cup
buttermilk
125 mL
Frosting:
1/4 cup
Light Cream Cheese, softened
60 mL
1 tbsp
butter, softened
15 mL
3/4 cup
icing sugar
175 mL
1/4 tsp
Pure Vanilla Extract
1 mL
1 tbsp
milk
15 mL
1/4 cup
Real Semi-Sweet Chocolate Chips
60 g
1 cupcake
calories
230
fat
13 g
saturated fat
8 g
carbs
29 g
protein
4 g
cholestrol
60 mg
fibre
1 g
sodium
110 mg
potassium
85 mg

Directions

  1. Cupcakes:

  2. Preheat oven to 350°F (180°C). Line a muffin pan with baking cups. Sift flour, baking powder and salt together into a bowl. Cream butter and sugar in a food processor until smooth.

  3. Add an inch of water to a saucepan and bring to a simmer over medium heat. Place chocolate chips in a heatproof bowl and place over saucepan; heat while stirring until chocolate is melted.

  4. Add melted chocolate to the butter and sugar mixture, and stir to combine. Add one egg at a time, beating well after each addition. Add one third of the flour and buttermilk, mix just until incorporated, and repeat with second and final portions.

  5. Spoon cupcake mixture into baking cups until about 3/4 full. Bake in preheated oven for approx. 15 minutes or until an inserted toothpick comes out clean. Place cupcakes on wire rack and let cool completely.

  6. Cream Cheese Frosting:

  7. Cream butter with cream cheese, then add icing sugar, vanilla and milk, and beat to combine. Gently spread icing on cup cakes.

  8. Create a piping cone by cutting out a square out of parchment paper, 8 x 8' inch. Fold in half to create a double layered triangle, fold it again and crease the edge. Holding the crease, line one side of the triangle up, roll the other side of the triangle around the first. Fold the paper down around the wide opening and tape the outer side.

  9. Place remaining chocolate chips in bowl and microwave on medium-high heat for approx. one minute or until melted. Spoon melted chocolate into cone. Pinch the wide opening shut, then cut a 1/8“ slit in the narrow end of the piping bag.

  10. Create spider-web pattern by grasping narrow tip of piping as you would a pen. Carefully pipe a pea-sized dot of chocolate in the center of the cupcake, then 2 rings around it. With a toothpick, drag the tip through the chocolate from the center dot to the edge. Repeat approx 8 times around the centre.