hdr-blank Recipes

A Perfect Pantry

Chocolate Malt Spider Cupcakes

By 4643 views 0 Comments
  • Print
    • images/stories/recipes/Spier Cupcakes.jpg
    • images/stories/recipes/Spier Cupcakes1.jpg
    • images/stories/recipes/Spier Cupcakes2.jpg
      15 min
      14 min
      29 min


    • ½ cup cocoa powder
    • ¼ cup malt powder
    • ¼ cup boiling water
    • ½ cup milk
    • ¾ tsp vanilla paste
    • 60g unsalted butter, room temperature
    • 2/3 cup soft brown sugar
    • 1/3 cup caster sugar
    • ¼ cup vegetable oil
    • 2 eggs
    • 1 cup plain flour
    • 2/3 tsp bi-carbonate soda


    • 260g unsalted butter, softened
    • 460g icing sugar, sifted
    • 60ml milk


    • 100g dark chocolate buttons


    1. Pre heat oven to 170 C.
    2. Place mini cupcake papers into a mini cupcake baking tray and lightly spray with cooking spray.
    3. Mix together the cocoa, water, milk and vanilla paste and set aside.
    4. Place your butter, brown sugar and caster sugar into the mixing bowl of the KAMBROOK  bench mixer and mix until fluffy.
    5. Combine the egg and oil and then slowly pour into the butter and sugar mix until incorporated.
    6. Sift the flour and bi-carbonate soda together.
    7. Add the cocoa and flour mixes alternatively (twice) into the butter and egg mix and combine until combined.
    8. Divide mixture into your mini cupcake papers and bake in the oven for 14 minutes or until cupcake springs back when touched lightly.
    9. When cooked, place your cupcakes onto a cooling rack and leave to cool.


    1. In the KAMBROOK bench mixer, place the icing sugar, butter and milk into the bowl and beat until fluffy.
    2. Add your red and yellow food colouring until your desired orange colour is reached. When colouring the icing, add one drop at a time and mix between drops.
    3. Place into a piping bag and pipe onto your cupcakes.


    1. Draw a spider web template in dark marker and place a piece of greaseproof paper over the top. This will help you to create a uniformed spider web.
    2. Melt dark chocolate in the microwave, 20 seconds at a time, and place into a small plastic zip lock bag and cut a tiny bit off one corner and use this as your piping bag.
    3. Pipe the chocolate onto the greaseproof paper tracing the spider web template that you have drawn.
    4. Leave the spider webs to set in the refrigerator.
    5. When the spider webs have set, place your spider web onto the top of the icing.
    6. Place the cupcakes onto desired platter and serve.

    This recipe was developed using a Kambrook Appliance.


    • PowerMix Planetary Bench MixerPowerMix Planetary Bench Mixer
    • PowerMIx Combo Stand MixerPowerMIx Combo Stand Mixer
    • No comments made yet. Be the first to submit a comment

    Leave your comment

    Guest 25 April 2024

    Displayed next to your comments.

    Not displayed publicly.

    If you have a website, link to it here. (optional)