Marshmallow Spider Web Cupcakes

Add a little fright to every bite, with marvellous Marshmallow Spider Web Cupcakes that everyone will want to get stuck in to!

12 cupcakes

Easy 20 Minutes



For the recipe  Marshmallow Spider Web Cupcakes

For The Cupcakes:

150 g Unsalted butter (at room temperature)
3 Medium Eggs (at room temperature)
150 g Caster Sugar
1 tsp Dr. Oetker Madagascan Vanilla Extract
150 g Plain Flour
1.5 tsp Dr. Oetker Baking Powder (1 1/2 tsp)
12 Dr. Oetker Muffin Cases Red
about 400 - 800 g Dr. Oetker Chocolate Buttercream Style Icing (1 - 2 tubs as neccessary)

For The Decoration:

50 g White Mini Marshmallows
75 g Dr. Oetker 35% Milk Chocolate
25 g Dr. Oetker Ready to Roll White Fondant Icing
5 g Dr. Oetker Black Extra Strong Food Colour Gel
12 g Galaxy Chocolate Minstrels (or any small round chocolate of your preference)




First, make the chocolate spiders. Break up the milk chocolate and place into a heatproof bowl. Melt in the microwave in 30 second bursts, stirring in between until the chocolate has melted. Allow the chocolate to cool slightly then transfer to a piping bag.


Line a flat baking tray with a piece of non stick baking paper then snip off the end of the piping bag and drizzle the chocolate onto the baking paper in small spider shapes about 5-8cm wide – eight legs joined to a round body. You will need 12 spiders.


Place one of your chocolates (minstrels) in the centre of each spider on top of the melted chocolate. Take the white fondant and roll into small balls to make eyeballs for the each spider. Place on top of each minstrel then dot each eye with the black food gel using a toothpick. Leave to set for a couple of hours until the chocolate is firm.


Preheat oven to 180 degrees C and take a 12 hole muffin tray or deep-hole bun tray and line with the red paper muffin cases. Put the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until pale in colour and fluffy in texture


In a jug beat together the eggs, vanilla then add to the butter and sugar mixture along with the flour, and baking powder. Beat the ingredients together until smooth.


Spoon the mixture into the paper cases filling about two-thirds full.Bake for 20 minutes or until firm to the touch or an inserted skewer comes out clean. Remove the tray from the oven and allow to cool for 10 mins before transferring the cupcakes to a wire rack to cool completely. When the cupcakes are cool you are ready to decorate.


Pipe or spoon the chocolate buttercream onto each cupcake to make a mound that you can put your spider web on. Place the marshmallows in a heat proof bowl and warm in the microwave for about 30 seconds until the marshmallows have melted. Stir the melted marshmallows and allow to cool so it is cool enough to handle but still warm enough to stretch. • Take a teaspoon of the melted marshmallow mixture and pull between your fingers to make web like strings. 


Stretch the strings over each cupcake, winding around the buttercream swirl so that it resembles a spider web (see the video tutorial on our website). Place one of the chocolate spiders on each of the cupcakes to finish.

Nutritional Information for the recipe Marshmallow Spider Web Cupcakes

Per Serving Per 100 g / ml
Energy 1888 kJ
451 kcal
1612 kJ
385 kcal
Fat 22.96 g 19.62 g
Carbohydrate 58.84 g 50.29 g
Protein 4.59 g 3.93 g
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