Halloween Spider Web Chocolate Cupcakes Recipe

Directions

1. Heat your oven to 180°C/350°F (fan) and prepare two cupcake pans by lining them with 16 paper cases.
2. In a large mixing bowl, take the peeled bananas and use a fork to mash them until smooth.
3. Pour in the buttermilk, eggs, cold water, and vegetable oil, then whisk everything together by hand until well blended.
4. Whisk the sugar into the mixture, then add the sifted flour, cocoa powder, bicarbonate of soda, and salt. Fold gently until just incorporated, making sure no dry flour remains. The batter will be thin and pourable.
5. Spoon the batter evenly into the prepared cases, filling each about two-thirds full. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Remove the pans from the oven and let the cupcakes rest in the tins for 5 minutes. Then transfer them to wire racks to cool completely.
7. For decoration, melt the dark and white chocolates in separate bowls. You can use a double boiler or microwave, heating in 30-second intervals and stirring after each.
8. Transfer 3 tablespoons of melted dark chocolate into a piping bag fitted with a very small round tip. Do the same with 3 tablespoons of the white chocolate into another piping bag.
9. Choose a cooled cupcake and spoon about a tablespoon of white chocolate over the top, spreading to cover the surface.
10. Using the dark chocolate, pipe three concentric circles on the white chocolate layer, ending with a small dot in the center. Then, take a toothpick and drag it from the center dot outward through the circles, creating 6–7 lines to form a spiderweb pattern.
11. Repeat steps 9 and 10 for all cupcakes, alternating the base color—some with white chocolate topped with dark web, others with dark chocolate base topped with white web.
12. Enjoy the cupcakes right away while the chocolate is still soft and warm, or allow the chocolate to set completely before serving.