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Annabel Karmel's chocolate spider cupcakes

Step-by-step guide to making chocolately cupcakes - decorated to look just like spiders!

  • Preparation and cooking time
    • Prep:
    • Cook:
  • A little work
  • Makes 12 cakes


  • 125g Butter at room temperature
  • 125g Golden caster sugar
  • 110g Self-raising flour
  • 1 ½tsp Cocoa powder
  • 2 Eggs
  • 1tbsp Grated orange zest
  • 50g Plain chocolate chips
  • 3-4tbsp Chocolate buttercream
  • Chocolate flavour strands
  • Mikado chocolate sticks
  • 50g Plain chocolate
  • Liquorice allsorts


  • STEP 1

    Preheat the oven to 180˚C. Beat the butter and sugar together until fluffy. Sift the flour and cocoa powder together in a separate bowl. Add the eggs to the creamed butter mixture a little at a time, adding 1 tbsp of the flour mix halfway through. Add the orange zest, the remaining flour mix, then the chocolate chips.

  • STEP 2

    Put 10 paper cases in a muffin tray and fill two-thirds full with the mix. Bake for 20–22 minutes. Allow to cool on a wire rack.

  • STEP 3

    When cool, spread a little chocolate buttercream over each cupcake and sprinkle with chocolate-flavoured strands.

  • STEP 4

    Cut off the ends of the Mikado sticks not covered with chocolate. Cut a quarter of the sticks in half. Melt the plain chocolate, dip one end of each of the longer Mikado sticks into the chocolate and attach these to the shorter lengths. Arrange them on trays lined with greaseproof paper and allow the chocolate to set. Push one end of the legs into the body of the spider cake and then repeat until there are four legs either side. Stick round liquorice all sorts on to the top of each of the spider’s bodies to make eyes.

For lots more fun ideas download Annabel’s Essential Guide to Feeding Your Baby & Toddler app. Access more than 200 delicious recipes, as well as a host of features to keep your family on track and enjoying meal times.

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