Annabel Karmel’s Chocolate Spider Cupcakes

  • 12 cakes
  • A little work

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



  • Butter 125g, room temperature
  • Golden caster sugar 125g
  • Self raising flour 110g
  • cocoa powder 1 1/2 tbsp
  • eggs 2, lightly beaten
  • Grated orange zest 1 tbsp
  • Plain chocolate chips 50g
  • Chocolate buttercream 3-4 tbsp
  • Chocolate flavour strands
  • Mikado chocolate sticks 4 boxes
  • plain chocolate 50g
  • 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.

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