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Halloween Chocolate Spiderweb Cupcakes (Paleo, Gluten Free)

Let's get sticky with these spiderweb cupcakes. Just a single ingredient, these webs are super easy to make by melting marshmallows then stretching them apart. The blackout chocolate cupcakes are made with a dark chocolate cake and a dark chocolate buttercream, using black cocoa to make them super rich and well, a blackout. Stick on some easy homemade chocolate spiders and you have the cutest Halloween treat! A gluten free dessert that kids and adults will both love.


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TIPS ON HOW TO MAKE THE CUTEST CHOCOLATE SPIDERWEB CUPCAKES:


1. Melt one large marshmallow at a time. Once the marshmallow cools it'll be hard to pull apart and become stringy. Melt in the microwave for 10-15 seconds until it just puffs. Do not overheat it or it'll become too stiff to pull apart.


2. Make sure the frosting is hardened before adding the webs or it will ruin the piping of the frosting and it might melt with the warm marshmallow. Do this by placing in the fridge until the frosting has set.


3. Place the cupcakes in the fridge after adding each web to the cupcake for the marshmallow to set. Make sure to stick the marshmallow strings onto the cupcake liner sides, and cut the extra pieces off once hardened.


4. If making chocolate spiders, use wax paper over a template. Use a plastic squeeze bottle or piping bag and the smallest tip. Place in fridge to set before adding to the webs. I used and printed this template from google!



INGREDIENTS IN CHOCOLATE SPIDERWEB CUPCAKES

  • Fine Almond Flour

  • Black Cocoa Powder or Cacao Powder

  • Coconut Flour or Oat Flour

  • Non-Dairy Milk

  • Coconut Sugar

  • Baking Powder and Soda

  • Eggs

  • Olive Oil

  • Vanilla Extract

  • Unrefined or confectionary powdered sugar

  • Non-Dairy Butter

  • Marshmallows, Vegan or Paleo

  • Dark Chocolate Chips for the Spiders


SUBSTITUTIONS AND SWAPS

1. You can either use black cocoa powder, cacao powder or dutch cocoa powder for these cupcakes. Black cocoa will give you the black cake and a richer and darker chocolate flavor. If you want the black cupcakes but only have cacao or cocoa powder, add in 8-10 drops of natural food coloring or a few capsules of activated charcoal to make it black.


2. You cannot substitute the almond flour for any other flours! If you are looking for a gluten free and nut free chocolate cupcake, use this recipe!


3. Olive oil can be swapped out for coconut oil in the cake recipe.


4. Coconut sugar can be replaced with any granulated sugar or cane sugar.


4. The eggs have not been tested for a sub in this recipe, but a flax egg may work. The cupcake would probably be a little more dense.


5. I use either Miyoko's or Earth Balance unsalted butter here, but regular grass fed butter will work too.


6. The marshmallows are for the spiderwebs. I have used regular large marshmallows but I do think Dandie's vegan marshmallows should work fine, too. I also love these paleo marshmallows but they have not been tested.



PALEO CHOCOLATE SPIDERWEB CUPCAKES ARE SO EASY! MAKE THEM IN THESE EASY STEPS:


1. Make the cupcakes by adding together the dry ingredients, and whisking the wet ingredients. No electric mixer needed! Combine together, scoop into a muffin tin and bake.


2. Make the buttercream by mixing together the dairy free butter with the powdered coconut sugar and cocoa powder, and then adding in the milk until a frosting forms. Transfer frosting to a piping bag and pile up the frosting so the web can stick to it.


3. Transfer to the fridge until frosting sets.


4. Heat up a single large marshmallow for 15 seconds. This is good for 1-2 cupcakes depending how quick you can work. Take your pointer fingers and thumbs and dip them into the marshmallow, you can also wear gloves doing this. Pull apart the marshmallow until a web forms. It doesn't have to be perfect!


5. Carefully lay the web on top of the cupcake and attach it to the sides of the liners. This will be sticky. Place in fridge for marshmallow to set, then cut off the extra pieces stuck to the wrapper with a knife or small scissors.


6. Option to make your own chocolate spiders. Melt chocolate and place into piping bag with a tiny tip or into a plastic squeeze bottle with a small tip. You can print out a spider template on google, and place wax paper over the template. Carefully pipe the chocolate spiders and place a chocolate chip on top for the body of the spider. Place in fridge to set.


7. Stick spiders onto the webs!


Stretch the webs over the cupcakes

How to make chocolate spiders.



FAQ

Can I make paleo spiderweb chocolate cupcakes nut free?


Yes. Use this cake recipe to make these cupcakes nut free and gluten free.



Are Halloween spiderweb cupcakes compliant for a low FODMAP diet?


Yes, the ingredients in these cupcakes are safe for a low FODMAP diet at one serving size. If you do not tolerate nuts, use the gluten free chocolate cake recipe linked above instead! Coconut sugar can be subbed for granulated maple sugar or cane sugar for a lower FODMAP sugar option.


Remember, low FODMAP does not mean no FODMAPs! FODMAPs in safe serve size are actually good for gut health and healthier for your microbiome!


Which marshmallows work the best?


I used 365 brand marshmallows and they worked well with heating for 15 seconds. I think you can use mini marshmallows as well, I'd heat only 1/4 cup at a time for 15 seconds. I also think Dandie's vegan marshmallows will work! You may also try Fluff, I have been told this works.



Do I need gloves to make the marshmallow web?


I did not wear gloves but gloves would make things a little less messy. They are also a good idea if you are making these for others. I just made them for myself (and the blog!) so I used my hands. It was very sticky but marshmallow cleans up easily, just run under warm water!



What is the difference between black cocoa and cacao powder?


If you use black cocoa in these cupcakes, they will be very rich in flavor and have a black color. If you use cacao powder, they will be lighter in color but you can always add drops of black food coloring or activated charcoal to the batter to make them black.


How to store gluten free spiderweb cupcakes?


Store cupcakes in fridge for up to 7 days in an airtight container, can also be stored in the freezer and defrosted at room temp when ready to enjoy.



Any other questions? Ask in the comment box below!


If you make these cute gluten free chocolate Halloween Spiderweb cupcakes, tag me in your creations on Instagram @gutsy_baker, or leave me comments or ratings below!