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Chocolate Spiderweb Cupcakes with Cherry Filling

These chocolate spiderweb cupcakes with cherry filling are such a fun addition to any Halloween party! Rich dark chocolate cupcakes are filled with a sweet cherry jam filling, topped with vanilla frosting, and decorated with easy chocolate spiderwebs. Totally dairy free, egg free, nut free, and easily make gluten free!

Many vegan Halloween spiderweb cupcakes are on a wood table. Spider rings are next to the cupcakes. White frosting is swirled on top and the chocolate spiderwebs are in the frosting. Two black candles are lit in the background. Tiny purple lights are blurred in the background.

These cupcakes are a really easy mix of things like my chocolate cupcakes and vanilla frosting, with the added flavors of a cherry filling and the cute little chocolate spiderwebs on top. They come together to make a cute Halloween dessert that doesn’t require a lot of fuss.

In the mood for more Halloween treats? Check out my chocolate sugar Halloween cookies or my Halloween Chocolate Cupcakes with Pumpkin Frosting!

Ingredients

For the full list of ingredients, complete with recipe quantities, please see the recipe card below.

Ingredients for the Halloween spiderweb cupcakes in various glass bowls on a wood table. Black and white labels have been added to name each ingredient.
  • Dark Cocoa Powder: I love to use dark cocoa powder in these cupcakes, but any kind of cocoa powder will work, from natural unprocessed to Dutch processed.
  • Vanilla Frosting: My simple vegan vanilla frosting is the perfect backdrop for these chocolate spiderwebs!
  • Chocolate Spiderwebs: To make these, I simply melted a quarter cup of my favorite chocolate chips.

Substitutions

Need to make these gluten free? You can! Use your favorite gluten free flour blend – I always use King Arthur Measure for Measure and get great results. These cupcakes have been made gluten free dozens and dozens of times and are one of my most trusty gluten free and vegan recipes.

Variations

  • While I used vanilla frosting in the photos to make the spiderwebs stand out, you can use any frosting you like. A rich chocolate or a pumpkin buttercream (like on these cupcakes here) would make a spooky cupcake!
  • Cherry jam is my favorite but you can also use raspberry jam or even more chocolate ganache on the middles for these cupcakes.

Instructions

Make sure to check out the recipe card below for the full recipe and ingredient list.

Making these cupcakes is done in 4 steps.

  1. Make the cupcakes. In a large bowl, whisk together all the wet ingredients, before pouring all the dry ingredients in. Whisk together until mostly smooth. Then pour into a lined cupcake pan. Bake for 23 minutes until they are done. Let them cool.
A gray bowl is filled with the chocolate cupcake batter. A whisk is in the bowl. Tiny purple lights are blurred in the background.
Twelve unbaked cupcakes are in two silver baking trays on a wood table.
  1. Make the spiderwebs. While the cupcakes are cooling, melt the chocolate in the microwave in 15 second intervals, stirring each time, or in a double boiler on the stove. Let cool for a minute before transferring to a piping bag. Pipe spiderwebs onto a sheet of parchment paper and place them in the freezer to harden.
A Caucasian person is holding a piping bag full of melted chocolate. She is piping chocolate spiderwebs onto a brown sheet of parchment paper on a half size baking tray.
  1. Make the Frosting. In a large mixing bowl, whip together the softened vegan butter with powdered sugar, vanilla, and a dash of salt.
  2. Assemble. Cut out a small hole in the top of the cupcake and fill with cherry jam. Pipe the frosting on top, and decorate with the spider web. And you’re done!
Looking inside a spiderweb cupcake with the cherry filling.

How to Store

Countertop: Since they are frosted with vegan buttercream, I don’t recommend keeping these cupcakes at room temperature for more than 2 hours after decorating. Vegan buttercream starts to melt after that.

Fridge: For best results, keep the decorated cupcakes in an airtight container in the fridge for up to 5 days.

Freezer: You can also store fully baked and undecorated or fully baked and decorated cupcakes in the freezer in a freezer safe container for up to 1 month.

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Many vegan Halloween spiderweb cupcakes are on a wood table. Spider rings are next to the cupcakes. White frosting is swirled on top and the chocolate spiderwebs are in the frosting. Two black candles are lit in the background. Tiny purple lights are blurred in the background.

Halloween Spiderweb Cupcakes with Cherry Filling

Spiderweb cupcakes with cherry filling are fun for Halloween! Chocolate cupcakes, sweet cherry filling, vanilla frosting, & easy spiderwebs.
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Course: cake, cupcakes, Dessert
Cuisine: American, Baked Goods
Keyword: cakes and cupcakes, chocolate, frosting, halloween, vegan baking
Servings: 12 cupcakes
Calories: 401kcal

Equipment

  • muffin tray
  • Mixing bowls and spoons
  • Measuring cups and spoons
  • Whisk
  • cupcake liners
  • Piping bag and tips

Ingredients

Cupcakes

  • 1 cup plant based milk soymilk recommended
  • 1 teaspoon apple cider vinegar or lemon juice
  • 3/4 cup granulated sugar
  • 1/4 cup oil
  • 1/4 cup applesauce unsweetened
  • 2 tablespoons flaxseeds
  • 2 teaspoons vanilla
  • 1 1/4 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cherry jam

Frosting

  • 1/2 cup plant based butter
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4 cup chocolate chips for spiderwebs

Instructions

  • Prep. Preheat the oven to 350°F/177°C and line a cupcake tray with paper liners. Set this aside. In a small bowl, whisk together the dairy free milk and apple cider vinegar to make a vegan buttermilk. Set this aside.
  • Mix the dry ingredients. In a medium bowl, sift together the dry ingredients of flour, cocoa powder, baking powder, baking soda, and salt.
  • Whisk the wet ingredients. In a separate medium bowl, whisk together the wet ingredients of dairy free milk, sugar, vanilla, applesauce, oil, and flaxseeds.
  • Combine. Pour the wet ingredients into the dry ingredients. Gently whisk them together until a batter forms. Transfer the batter to the cupcake liners, filling the liners about ⅔ to ¾ of the way full. You should get 12 cupcakes.
  • Bake. Bake the cupcakes uncovered for 22-24 minutes. A toothpick inserted in the center of a cupcake should come out clean or with a crumb or two on the toothpick.
  • Cool. Remove the cupcakes from the oven and let them cool for 10 minutes in the hot cupcake tray. After 10 minutes, transfer the cupcakes to a cooling rack until they are fully cooled.
  • Make the buttercream frosting. Once the cupcakes are cooled, begin the frosting. In a large bowl with a hand mixer, or in a stand mixer with a whisk attachment, mix the room temperature vegan butter until creamy. Add in the vanilla. Mix again until incorporated. Finally, add the powdered sugar. Continue to mix the frosting on medium to high speed, adding in 1-2 tablespoons of dairy free milk to help combine the sugar into the butter. The buttercream will be light and fluffy when finished.
  • Fill the cupcakes. After the cupcakes are cool, remove the center of the cupcakes with a small spoon. Fill with cherry jelly.
  • Make the Spiderwebs. In a small bowl in the microwave, melt the chocolate in 10 second intervals, making sure to stir well each time until the chocolate is melted. Transfer to a piping bag and make the spiderwebs. Line a small baking sheet or plate with parchment paper for easy removal. Start by drawing a line with the chocolate. Then, make a “”V” shape in the middle. Finally, connect the lines together to make the web. Place these in the freezer until frozen, about 15 minutes.
  • Frost and serve. Using a knife or a piping bag with a tip, cover the cupcakes in frosting. Place a spiderweb on top. Serve and enjoy!

Notes

How to Store
Countertop: With a buttercream frosting, I don’t recommend that you keep these cupcakes on the countertop for more than 2 hours as the frosting can start to melt after that point.
Fridge: Since they have a buttercream frosting, I recommend that you store the cupcakes in a cupcake container or lightly cover with plastic wrap and store in the fridge for up to 5 days. Let the cupcakes rest at room temperature for 15 minutes before serving so that the frosting is easier to eat. 
Freezer: Yes, you can store fully baked, cooled, and decorated cupcakes in the freezer. Store in a freezer safe container for up to 1 month. Allow the cupcakes to thaw in the fridge overnight before serving. 

Nutrition

Calories: 401kcal | Carbohydrates: 68g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 201mg | Potassium: 118mg | Fiber: 2g | Sugar: 52g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
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