Spiderweb Swirl Chocolate Cupcakes
Equipment
- Mixing Bowls
- Cupcake Tin
- Piping Bag
Ingredients
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup granulated sugar
- 1 large egg
- ¼ cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, softened
- 1½ cups powdered sugar
- 2 tablespoons milk
- Black food coloring
Instructions
- Preheat the oven to 350°F and line a cupcake tin with four paper liners.
- In a mixing bowl, whisk together the flour, cocoa powder, sugar, and baking powder.
- Add the egg, ¼ cup milk, vegetable oil, and ½ teaspoon vanilla extract. Stir until the batter is smooth.
- Divide the batter evenly among the four liners. Bake for 18-20 minutes until a toothpick comes out clean. Let the cupcakes cool completely.
- In a clean mixing bowl, beat the softened butter with the powdered sugar, remaining ½ teaspoon vanilla extract, and 2 tablespoons milk until creamy.
- Frost each cooled cupcake with a base layer of white frosting.
- Mix a small amount of black food coloring into the remaining frosting. Pipe thin circles on top of each cupcake, then drag a toothpick from the center outward to form the web pattern.
Notes
Use a small piping bag or zip-top bag with the corner snipped for clean web lines. If the frosting feels too thick, add milk one teaspoon at a time until it reaches a pipeable consistency. Store leftovers in an airtight container at room temperature for up to two days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, Cupcake Tin, Piping Bag
Cuisine: American
Equipment: Mixing Bowls, Cupcake Tin, Piping Bag