This delicious Halloween recipe: Nutella cupcakes with chocolate are irresistibly delicious. These chocolate cupcakes are filled with Nutella and then dipped in chocolate frosting. And especially for Halloween, we made white chocolate cobwebs and put them on them.
Halloween recipe Nutella Chocolate Cupcakes with Spiderwebs
A sweet recipe that is also great as a treat at school: is chocolate cupcakes filled with Nutella. And after filling, dip the cupcakes in melted chocolate. I can already see the chocoholics beaming.
It's a recipe that you will definitely get a lot of happy faces. And it may seem that this is a complicated recipe, but nothing could be further from the truth. You can make them in half an hour without counting the cooling and drying time. That's great, isn't it?
And you can also make chocolate cobwebs in no time.
Do you need paper cupcake forms?
Cupcake molds are not necessary. You can also grease the baking tin with butter or oil; the cupcakes can be easily removed after baking, just like you would with an ordinary cake.
But cupcake paper forms naturally give a nice effect to your cupcakes. You can show your theme or ingredients with the paper cups. But the choice for using them is therefore entirely yours.
How can I moisten my cupcakes when they're dry?
If your cupcakes are a bit dried out, there's a trick to get them moist again. And it's effortless too: you can put them in a plastic bag along with a slice of white bread. Close the bag and let this stand for a few hours at room temperature. The cupcakes will absorb all the moisture from the bread (the slice of bread will, therefore, get very hard). Then, take the bread out of the bag and serve your cupcakes.
Why are my cupcakes collapsed in the middle?
If you beat your cupcake batter too much and/or for too long, it can cause the batter to be overmixed because there will be too much air in it. Therefore when you bake the cupcakes, that air wants to get out of the batter and will do so through the center of the cupcake. That causes the hole in the middle. So when baking, stick to the times and speed of the mixer mentioned in the recipe.
And if it would happen with this recipe, then there would be no problem at all. In this recipe, you'll fill these cupcakes with Nutella so that you won't see it afterward.
What do you need for Spiderweb Cupcakes with Nutella?
To prepare these Nutella Chocolate Cupcakes with Spiderwebs, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog.
- Self-rising flour - Self-rising flour is flour mixed with baking powder. You can also replace this by mixing 70 grams of flour and ¼ teaspoon baking powder.
- Salt - A pinch of salt balances the flavor.
- Cocoa - For the chocolate flavor in this cupcake.
- Sugar - "Normal" sugar. Sometimes it is advised to use fine sugar. That dissolves better in the cupcakes. I've tried it, but it doesn't matter much for the result.
- Butter - Butter, unsalted.
- Sunflower oil - Adding the oil makes the cupcake smoother.
- Egg - Binds the cake batter when baked. Use an egg size L.
- Vanilla Extract - If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make your own vanilla extract (and indeed, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
- Coffee - Gives the cupcake a lovely touch of coffee flavor (chocolate and coffee are really good!), and it thins the batter.
- Nutella - This Italian Hazelnut spread is creamy and has a wonderful taste. A perfect filling.
- Chocolate icing - Buy ready-made chocolate icing, or make your own. Heat 4 oz. (100 grams) of chocolate au Bain-Marie (a fireproof bowl in which you melt the chocolate and hang it over a boiling water pan. The bowl does not touch the water). Stir and remove the bowl from the heat when the chocolate has melted. Now stir in another 1 oz (20 grams) of chocolate.
- White Chocolate - This is used to make a spider web. It's sweet and buttery. Use a good quality, that's why it contains too much fat.
How do you prepare these Chocolate Spiderwebs Cupcakes
At the bottom of this blog you can find a printable recipe, where every step is described in full.
- Draw cobwebs on baking paper and turn the baking paper upside down (so that your drawing does not get stuck in the chocolate 😉). Next, melt the white chocolate au-bain-Marie and fill a piping bag with a thin tip (I used the Wilton no.1 for this) with the melted chocolate, and fill in the lines of your drawing. Let the baking paper with the chocolate stiffen in the refrigerator when done.
- Mix the flour, salt, and cocoa in a bowl and set aside; mix the sugar, butter, and oil in a second bowl. Then add the egg and vanilla extract. Turn the mixer on low speed and mix the flour mixture into the batter. Mix the coffee through the batter with a spatula. Spoon the batter into the molds and bake for 20 minutes at 350 °F (180 °C). Let the cakes cool slightly for 5 minutes, and remove the cupcakes from the baking tin. Let them further cool down to room temperature on a wire rack.
- Make a small hole at the top of the cupcake with a spoon and fill it with the Nutella.
- Heat the chocolate glaze and pour it over the cupcakes. Tip: Line a baking tray with baking paper (or aluminum foil) and place the wire rack on top. You can now collect the excess glaze on your baking tray, which saves a lot of cleaning work afterward.
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Halloween recipe Nutella Chocolate Cupcakes with Spiderwebs
- Piping tip Wilton 1
- ½ cup self-rising flour
- ⅛ teaspoon salt
- ⅓ cup Dutch unprocessed cocoa
- ½ cup sugar
- ½ stick butter Melted, and cooled for 15 minutes
- 1 tablespoon sunflower oil
- 1 egg size L
- 1 teaspoon vanilla extract
- ⅓ cup coffee
- 3 tablespoons Nutella paste
- ½ cup chocolate glaze
- 4 oz. white chocolate chopped in coarse chunks
Ingredients you need per step are listed below the step in Italic
- Preheat the oven to 350 °F or 320 °F
- Put the paper cupcake tins in the baking tin.
White chocolate spider web
- Draw cobwebs on baking paper with a pencil. Turn the paper and make sure it's in place.
- Place a pan of water on the stove and hang a heatproof bowl above the boiling water. Don't let the bottom of the pan touch the water.
- Put the chocolate in the bowl and melt it.4 oz. white chocolate
- Put the chocolate in a piping bag with a narrow point (nr 1 or 2 Wilton piping tip)
- Follow the lines over the baking paper to get a spider web. Allow cooling in the refrigerator.
- Mix the self-rising flour, salt, and cocoa in a bowl. Put aside½ cup self-rising flour, ⅛ teaspoon salt, ⅓ cup Dutch unprocessed cocoa
- In a second bowl, add sugar, butter, and oil. Mix everything with a mixer on high speed for 2 minutes.½ cup sugar, ½ stick butter, 1 tablespoon sunflower oil
- Add the egg and vanilla extract and mix for another minute.1 egg, 1 teaspoon vanilla extract
- Set the mixer to low speed and mix the self-rising flour mixture into the batter. Stop mixing when the flour is incorporated.
- Finally, add the coffee. Take a spatula and whisk it gently through the batter.⅓ cup coffee
- Spoon the batter into the cupcake forms and bake for 20 minutes in the oven.
- Let stand for 5 minutes, remove the cupcakes from the molds, and let cool to room temperature.
- Make a small hole in the top of the cupcake with a spoon and fill it with Nutella.3 tablespoons Nutella paste
- Heat the chocolate glaze according to the instructions.½ cup chocolate glaze
- Spread the glaze on top of the cupcakes.
- Carefully remove the chocolate cobwebs from the baking paper
- Press the spider web very gently into the wet glaze and let everything harden.
- Shake the mold lightly. If the tops of the cupcakes move, they are not done.
- Press your finger on the center of a cupcake. If the print springs back right away, the cupcake is ready. If a dimple remains, they need to bake a little longer.
- Stick a toothpick in the center of a cupcake. If it comes out clean and dry, the cupcakes are done.
- Room temperature: Wrap the cupcakes in plastic wrap or store them in an airtight container for up to two days.
- Refrigerator - Due to the humidity, keeping the chocolate cupcakes in the fridge is not recommended.
- Freezer: You can freeze the cupcakes. Carefully remove the web, if any, and store it in an airtight container. First, wrap the chocolate cupcakes in aluminum foil and put everything in a bag or airtight container. This way, you can keep them for up to two months.