Pumpkin Snickers Cupcakes with Chocolate Buttercream and Edible Spiderwebs
Prep time: 
Cook time: 
Total time: 
Serves: 15
  • 1 ½ cups flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup pumpkin puree
  • ¾ cup sugar
  • ¼ cup packed brown sugar
  • 2 eggs
  • ¼ cup vegetable oil
  • ¼ cup buttermilk
  • 20 miniature snickers chopped into small pieces, divided
For the chocolate buttercream frosting:
  • 2 sticks unsalted butter, room temperature
  • ⅔ cup dark chocolate chips
  • 1 teaspoon vanilla extract
  • 1 tablespoon cocoa powder
  • 2 ½ cups powdered sugar
  • pinch of salt
  • For the chocolate spider webs (optional)
  • ⅓ cup dark chocolate chips
  1. Preheat the oven to 350 F. Line muffin tins with paper liners.
  2. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set aside.
  3. Add the pumpkin puree, sugar and brown sugar to the bottom of a stand mixer fitted with a the paddle attachment. Mix on medium speed until combined. Add the eggs one at a time with the mixer on, and mix between each addition until combined. Add in the vegetable oil.
  4. With the mixer on, add half the flour and mix until combined. Add half the buttermilk and mix until combined. Repeat the process with the remaining flour and buttermilk.
  5. Fold in half the Snickers pieces. Spoon the batter into liners, filling them ¾ full. Bake until a toothpick comes out clean, 20 to 22 minutes. Transfer the cupcakes to a cooling rack and bake the remaining cupcakes.
  6. For the frosting, place the chocolate chips in a microwave-safe bowl and microwave in 15-second increments, stirring between each, until the chocolate is melted. Let cool for 1 to 2 minutes.
  7. Beat the butter on medium speed in the bottom of a stand mixer fitted with the paddle attachment, about 2 to 3 minutes until soft and fluffy. Add the chocolate and vanilla and beat until combined. With the mixer on medium, slowly beat in the powdered sugar, about ½ cup at a time. Mix between each addition until smooth. The frosting should be thick and fluffy. Add in a pinch of salt at the end.
  8. For the chocolate spider webs, trace spider webs onto a white piece of paper. You should be able to get 15 spider webs on one standard piece of white printer paper. Tape a piece of parchment over the white paper.
  9. Melt the chocolate in a microwave-safe bowl in 15-second increments, stirring between each until completely melted. Add the melted chocolate to a zip-lock baggie. Cut the very tip off the corner of the baggie. Pipe the chocolate onto the parchment paper stencil. Place piece of parchment in the freezer until ready to use.
  10. Pipe the frosting onto the cooled cupcakes. Sprinkle the remaining Snickers pieces over the frosting. Top each with a chocolate spider web.
The cupcakes can be made up to two days ahead. Just store them in an airtight container, pop them in the fridge, then bring to room temperature before serving.

The chocolate spider webs may also be made up to one day ahead. Store them on a baking sheet on parchment paper in the freezer.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/pumpkin-snickers-cupcakes-with-chocolate-buttercream-and-edible-spiderwebs/