Name: Black and White Spider Web Cupcakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 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

If you’re on the hunt for an eye-catching, festive treat that brings a little spooky charm with a lot of flavor, you’re going to fall in love with this Black and White Spider Web Cupcakes Recipe. These cupcakes aren’t just cute—they’re downright fun to make and utterly delicious. Trust me, once you see those dramatic black and white spider webs weaving their magic on soft, chocolatey cupcakes, you’ll be itching to share them at your next party or Halloween gathering. Stick with me, and I’ll show you how to nail each step so your cupcakes turn out perfectly creepy and sweet every single time.

💜

Why You’ll Love This Recipe

Visually Stunning: The contrast of black and white frosting with spider web details makes these cupcakes a showstopper.
Fun Hands-On Decorating: Stretching melted marshmallows into webs is a unique step that turns the kitchen into a creative playground.
Moist and Rich Flavor: The dark chocolate cake base paired with fluffy marshmallow frosting balances decadence with lightness.
Perfect for Parties: These cupcakes come in a batch of 24, so everyone at your next gathering can get a spooky sweet treat.

Three dark chocolate cupcakes are placed side by side on a long white rectangular plate on a white marbled surface. Each cupcake is in a black wrapper and has a thick swirl of white or black-and-white frosting on top. The first cupcake on the left has white frosting decorated with silver ball sprinkles, white string-like candy, and a small black plastic spider on top. The middle cupcake shows a mix of black and white frosting textured like a spider web, with a small black plastic spider sitting on it. The cupcake on the right has white frosting decorated with silver ball sprinkles and a small black plastic spider on top. Several additional small black plastic spiders are nearby on the plate and surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients in this Black and White Spider Web Cupcakes Recipe combine pantry staples and some specialty baking items that come together beautifully. I like to pick up the candy pearls and spider rings ahead of time—they really make the final decoration pop. Plus, using a cake mix with extra cocoa powder gives the cupcakes an irresistible depth of chocolate flavor.

Dark chocolate cake mix: Using a boxed mix keeps things easy but adding cocoa powder deepens the chocolate intensity.
Dark chocolate cocoa powder: This is the secret to making the cake rich and fudgy.
Buttermilk: It adds tang and moisture, making the cupcakes incredibly tender.
Oil: Keeps cupcakes moist and extends shelf life compared to butter.
Large eggs: Bind the batter and add richness.
Black food coloring: Adds that dramatic, spooky hue without overwhelming flavor.
Black cupcake liners: These set the stage for your spider webs to really stand out.
Unsalted butter: For the frosting base, softened but cold enough to hold its shape.
Powdered sugar: Sweetens the frosting smoothly without graininess.
Marshmallow fluff: Gives the frosting its unique, fluffy sweetness that’s perfect for spider web texture.
Almond extract: A subtle nutty note that brightens the frosting flavor.
Black candy melts: For dipping cupcakes and creating a sleek black coating.
Miniature marshmallows: The stars for your homemade spider webs—melting and stretching them is pure kitchen fun.
Black candy pearls: Serve as creepy little spider eggs, adding a touch of whimsy and texture.
Plastic spider rings: A cute, kid-friendly way to crown each cupcake with a creepy crawler.

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.

Variations

I love making this Black and White Spider Web Cupcakes Recipe just as is, but sometimes I like to switch things up to suit different occasions or dietary needs. You can absolutely make it your own—and I’d encourage you to play around with flavors and decorations to match your vibe!

Chocolate Ganache Variation: Swap out the candy melts dip for a dark chocolate ganache glaze—I tried this once, and the glossy finish gave the cupcakes an elegant, mature twist.
Vegan Adaptation: Use a dairy-free chocolate cake mix and substitute the butter and marshmallow fluff with vegan versions; I’ve experimented with aquafaba-based marshmallow fluff, and it works surprisingly well!
Colorful Spider Webs: Add a little food coloring to the marshmallows before stretching for rainbow webs—I did this at a kid’s party, and the colors got everyone excited.
Spiced Up: Add a pinch of cinnamon or espresso powder to the cake batter for an extra flavor kick; it deepens the chocolate flavor and makes it perfect for a cooler weather treat.

How to Make Black and White Spider Web Cupcakes Recipe

Step 1: Mix and Bake the Cupcakes

Preheat your oven to 350°F and line your muffin tin with the black cupcake liners. This setup already adds atmosphere! In your mixer, blend the buttermilk, oil, and eggs, then toss in a few drops of black food coloring until the mixture turns a spooky grey—that’s your base for that dark cake magic. Next, add your cake mix and cocoa powder and mix until everything is well incorporated. Use an ice cream scoop to portion the batter evenly into the liners—filling them about two-thirds full ensures they bake up nicely without overflowing. Bake for 15 to 17 minutes, then cool completely on a wire rack before frosting.

Step 2: Whip Up the Marshmallow Frosting

Using softened butter—not too warm, or your frosting will melt—the key is to beat it until it’s light and fluffy, about 3-4 minutes on medium speed. Gradually add powdered sugar in batches, blending each time for smoothness. Then stir in the almond extract and jar of marshmallow fluff. This frosting stays fluffy but has that marshmallow pull-and-stretch quality that’s perfect to complement your spider webs later. Transfer your frosting to a piping bag fitted with a Wilton 1M star tip—you’ll love the swirl it creates on each cupcake!

Step 3: Dip Cupcakes in Black Candy Melts (Optional) and Add Spider Webs

Here’s where the fun really begins. You can choose to dip the frosted cupcakes into melted black candy melts until about two-thirds of the frosting is covered, which gives a glossy, dramatic base for your spider webs. If you’re skipping the dip, no worries—you’ll still get that eye-catching web effect. Just melt about a cup’s worth of mini marshmallows in short bursts in the microwave; the key here is not to stir — the heat trick melts them perfectly for stretching. Wearing gloves helps because it gets sticky, but if you’re feeling brave, bare hands work too. Pull the heated marshmallows and stretch them into thin strands right over the cupcakes to mimic spider webs—each cupcake ends up with its own unique web. Finish by snipping the rings off plastic spider rings and placing the spiders carefully atop the webs.

For an ultra-creepy touch, add black candy pearls as spider eggs scattered on the webs or nestling in the frosting—they add texture and a little sparkle, making the cupcakes even more irresistible.

👨‍🍳

Pro Tips for Making Black and White Spider Web Cupcakes Recipe

Perfect Batter Consistency: Don’t overmix your batter—stop as soon as the dry ingredients are combined for tender, fluffy cupcakes.
Marshmallow Stretch Technique: Warm the marshmallows in short bursts without stirring; this avoids burning and keeps them stretchy.
Use Gloves for Webs: Wearing disposable gloves makes handling sticky marshmallows easier and keeps your hands cleaner.
Spider Placement: Cut off spider rings carefully and place spiders just before serving to avoid melting or squishing the webs.

How to Serve Black and White Spider Web Cupcakes Recipe

A single dark chocolate cupcake in a black paper cup sits on a small white plate with a dotted edge, placed on a white marbled surface. The cupcake has two main layers: a thick lower chocolate cake layer with a dense texture and a thick top layer of white creamy frosting. Over the frosting, there is a smooth, dark chocolate layer with white gooey web-like streaks dripping down the sides. On top of the cupcake sits a small black plastic spider, and another identical spider is placed on the plate beside the cupcake. In the background, there is a blurred open book with yellowed pages. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple, topping each cupcake with a single plastic spider ring and a few black candy pearls. They add a pop of texture and thematic flair without overpowering the delicate marshmallow webs. Sometimes, I toss a light dusting of edible silver glitter on top—it catches the light and adds a bit of magic that my guests always notice.

Side Dishes

These cupcakes shine as a standalone treat thanks to their rich flavor and impressive decoration, but I like pairing them with a warm cup of spiced cider or a creamy chai latte for colder weather. If you’re hosting a Halloween party, some caramel popcorn or salty roasted nuts balance the sweetness perfectly.

Creative Ways to Present

For a full spooky setup, arrange the cupcakes on a dark-colored serving tray lined with faux spider webs and a little dry ice vapor for that haunting effect. You can even place small LED tea lights around to flicker softly. I once themed a party where I set the cupcakes on a stand surrounded by small pumpkins and colored glass stones that caught the candlelight—everyone loved the creepy ambiance!

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the fridge to keep the frosting firm and the webs intact. They stay fresh for about 3 days this way, but honestly, they rarely last that long in my house! If you keep the spider decorations separate until serving, that helps preserve their shape better.

Freezing

Freezing these cupcakes is a bit tricky due to the delicate webs, but you can freeze just the unfrosted cupcakes in an airtight container for up to 2 months. When you’re ready, thaw them overnight in the fridge and add the frosting and decoration fresh. This approach keeps everything tasting fresh and looking fabulous.

Reheating

I recommend enjoying these cupcakes chilled or at room temperature. If you prefer a slightly warmer bite, let them sit at room temp for about 20 minutes—microwaving isn’t ideal as it can melt the frosting and distort the spider webs.

FAQs

Can I make the spider webs ahead of time?

The spider webs are best made fresh right before serving since marshmallow strands can dry out and lose their stretchiness. If you need to prepare ahead, make the webs shortly in advance and store the cupcakes loosely covered at room temperature—but ideally, add spiders just before guests arrive.
What if I don’t have black food coloring?

Black food coloring is key for the spooky appearance of the batter, but if you don’t have it, you can omit it and rely on the dark chocolate cake mix and cocoa powder for color. Your cupcake will be less dramatic but still delicious.
Can I use homemade cake instead of boxed mix?

Absolutely! A homemade dark chocolate cake batter works wonderfully here. Just be sure it’s dense enough to hold up under the frosting and marshmallow webs. Adding a bit of extra cocoa powder replicates that rich flavor I love in this recipe.
How do I prevent marshmallow webs from sticking to my hands?

Wearing disposable gloves or lightly buttering your fingertips helps a lot. Marshmallows get sticky fast, so quick, gentle stretching is the way to go. If sticky is part of the fun for you, bare hands work too!

Final Thoughts

This Black and White Spider Web Cupcakes Recipe has been such a delight in my kitchen and at parties—it’s playful, a little spooky, and totally tempting. I’ve found that the key to success is embracing the slight messiness of the marshmallow webs; they don’t have to be perfect to look fantastic. So go ahead, invite friends or family over, toss on those spider rings, stretch those webs, and enjoy the smiles when everyone sees (and tastes!) your masterpiece. I’m sure you’ll love making these as much as I do!