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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.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: cake, cupcakes, Dessert
Cuisine: American, Baked Goods
Calories: 401
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. 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.
  2. Mix the dry ingredients. In a medium bowl, sift together the dry ingredients of flour, cocoa powder, baking powder, baking soda, and salt.
  3. Whisk the wet ingredients. In a separate medium bowl, whisk together the wet ingredients of dairy free milk, sugar, vanilla, applesauce, oil, and flaxseeds.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Fill the cupcakes. After the cupcakes are cool, remove the center of the cupcakes with a small spoon. Fill with cherry jelly.
  9. 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.
  10. 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.