Halloween recipe Nutella Chocolate Cupcakes with Spiderwebs
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.
Ingredients
Chocolate cupcakes
- 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
Filling
- 3 tablespoons Nutella paste
Chocolate topping
- ½ cup chocolate glaze
Cobweb
- 4 oz. white chocolate chopped in coarse chunks
Ingredients you need per step are listed below the step in Italic
Instructions
Preparation
- 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.
Chocolate cupcakes
- 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.
Filling
- Make a small hole in the top of the cupcake with a spoon and fill it with Nutella.3 tablespoons Nutella paste
Chocolate topping
- 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.
NOTES
1. Self-rising flour: This is all-purpose flour mixed with baking powder. You can also replace this by mixing ½ cup (70 grams) of flour and ¼ teaspoon baking powder.
2. Vanilla Extract: If you can gain weight, use real vanilla extract, which has a slightly deeper flavor than vanilla. With this recipe, you can make your own vanilla extract (and certainly, if you bake a lot, it is highly recommended because you can use this for a good time).
3. 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 over a pan of boiling water. 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.
4. About Mixing : Don't mix your batter too much or too long. If it contains too much air, the batter will rise too quickly in the oven and collapse in the center when done. Follow the times and descriptions in the recipe.
5. Bake in the Oven
Bake your cupcakes in the bottom third/center of your oven. They are more likely to burn if you bake them at the top of the oven. 6. Doneness: Ovens are inconsistent in heat (sometimes they are colder than the stated temperature, other times they get hotter). And if you're new to your oven, check the cupcakes for doneness two minutes before the end of the baking time. This can be done in three easy ways:
Bake your cupcakes in the bottom third/center of your oven. They are more likely to burn if you bake them at the top of the oven. 6. Doneness: Ovens are inconsistent in heat (sometimes they are colder than the stated temperature, other times they get hotter). And if you're new to your oven, check the cupcakes for doneness two minutes before the end of the baking time. This can be done in three easy ways:
- Shake the mold lightly. If the tops of the cupcakes move, they are not done.
- Press your finger in 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.
Nutrition
Calories: 437kcal | Carbohydrates: 61g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 144mg | Fiber: 3g | Sugar: 50g | Vitamin A: 284IU | Vitamin C: 0.1mg | Iron: 1mg
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