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Wholesome Chocolate Spiderweb Cupcakes: Easy Halloween Treat

Wholesome Chocolate Spiderweb Cupcakes - featured image
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These Wholesome Chocolate Spiderweb Cupcakes are a healthier Halloween treat made with whole wheat pastry flour and Greek yogurt, topped with a chocolate whipped cream frosting and a simple spiderweb design. They’re quick, easy, and perfect for parties.

Ingredients

Scale
  • 1 cup whole wheat pastry flour
  • 1/2 cup unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup coconut sugar (or light brown sugar, packed)
  • 1/4 cup maple syrup
  • 1/2 cup plain Greek yogurt (full-fat)
  • 1/4 cup coconut oil, melted and cooled slightly
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water (or hot coffee)
  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar (or maple sugar)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons white chocolate chips, melted

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together whole wheat pastry flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate medium bowl, whisk together coconut sugar, maple syrup, Greek yogurt, melted coconut oil, eggs, and vanilla extract until smooth and glossy.
  4. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Slowly add hot water (or coffee) and stir until batter is smooth and thin.
  5. Divide batter evenly among the 12 liners, filling each about 2/3 full.
  6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let cupcakes cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely (about 30 minutes).
  8. For the frosting: In a large chilled bowl, combine cold heavy cream, powdered sugar, vanilla extract, and cocoa powder. Beat with an electric mixer on medium-high speed until stiff peaks form (3-4 minutes).
  9. Spread a generous dollop of chocolate whipped cream on each cooled cupcake and smooth into an even layer.
  10. Melt white chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Transfer to a small piping bag or zip-top bag with a tiny snipped corner.
  11. Pipe a small circle in the center of each cupcake, then pipe larger concentric circles around it (3-4 circles total). Immediately use a toothpick to drag lines from the center outward through all circles, wiping the toothpick clean between each drag, to create a spiderweb effect.

Notes

Don’t overmix the batter to avoid tough cupcakes. The hot water (or coffee) blooms the cocoa powder for deeper flavor. Room temperature eggs prevent the coconut oil from seizing. For the spiderweb, keep white chocolate circles thin and evenly spaced, and clean the toothpick between each drag. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: Halloween cupcakes, healthy chocolate cupcakes, spiderweb cupcakes, whole wheat cupcakes, Greek yogurt cupcakes, easy Halloween treat

Find it online: https://tastytuck.com/wholesome-chocolate-spiderweb-cupcakes-easy-halloween-treat/