I was a little concerned that it might be too soon for a Halloween post, but then decided that it’s never too soon for chocolate cupcakes! Right? Besides, these cupcakes are so pretty (and ridiculously easy), I couldn’t wait to share them with you!
We’re not even going to dig out that hand mixer today, because instead of frosting, we’re topping these cupcakes with chocolate ganache… mmm… ganache.
As for that pretty web design, it’s also super easy to do! Simply use melted white chocolate to pipe four circles onto the ganache, like I did in the picture above. Then drag the tip of a toothpick, in a straight line, from the centre of the circles to the outer edge of the ganache. Do eight lines per cupcake to create a web. So easy!
These can be eaten right away, when the ganache is still soft and gooey, but my preference is to let the ganache set. Also, they’re a great make ahead dessert! In fact, I think that the flavour and texture might even be better the next day!
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.
Chocolate Spiderweb Cupcakes
Recipe Type: dessert
Makes: 12 cupcakes
- 1 1/2 cup All-Purpose Flour
- 3/4 cup Granulated Sugar
- 1/3 cup Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Plain Non-Dairy Milk (I used unsweetened almond)
- 6 tbsp Grapeseed Oil (or other light tasting oil)
- 2 tbsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 1/2 tsp Chocolate Extract (optional)
- 2/3 cup Canned Coconut Milk (full fat), well shaken
- 283 g (10 oz) Dairy-Free Semisweet Chocolate, finely chopped*
- 115 g (4.1 oz) Vegan White Chocolate, finely chopped (I used David King)**
- 1/4 tsp Coconut Oil
to make the cupcakes:
Pre-heat oven to 350°F and line muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
In another bowl, add the milk, oil, vinegar, vanilla extract, and chocolate extract (if using). Whisk until thoroughly combined. Add to the dry mixture and whisk until smooth.
Spoon the batter into the liners, filling each about 2/3 full. Bake for 16 – 20 minutes, or until an inserted toothpick comes out clean.
Allow to cool for 5 minutes before transferring to cooling rack. Cool completely.
to make the ganache topping:
In a medium saucepan, over medium heat, bring the coconut milk to just a simmer. Remove from heat and sprinkle chocolate into milk. Allow to sit for 5 minutes. Then stir until the mixture is thoroughly combined and smooth. Set aside.
melt the white chocolate:
Melt the white chocolate and coconut oil together in a double boiler or in a small bowl in the microwave. Spoon into a piping bag fitted with a small round tip (I used a Wilton #2 tip), or a plastic zipper-top bag with a small hole cut in the bottom corner. Set aside.
Once the cupcakes have completely cooled, dip the top of a cupcake into the ganache. Immediately pipe four circles onto the ganache (in kind of a bullseye pattern). Then drag the tip of a toothpick, in a straight line, from the centre of the circles to the outer edge of the ganache. Do eight lines per cupcake to create a web design. Repeat with the rest of the cupcakes.
Eat immediately while the topping is soft or chill for 30 minutes (or until ganache has set).
*Use a good quality chocolate that you like the taste of (or you won’t like the flavour of the ganache). If you’re using chocolate chips, 283 grams is approximately 1 5/8 of a cup.
**If using chips (like I did), 115 grams is approximately 2/3 of a cup.
-To make the web design, it is essential that both the ganache and white chocolate are soft. Rewarm them if they begin to stiffen up.
-This recipe makes more ganache than you should need. Leftovers can be chilled then rolled into truffles or I like to use it for hot chocolate (stir 2 tablespoon of ganache into 1 cup of hot milk of your choice).