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1
Preheat an oven to 350 degrees F. Butter 12 muffin-tin wells or line them with paper muffin cups.
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2
In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; reserve.
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3
In a large bowl, using an electric mixer set on medium-high speed, beat together the butter and sugar until light and fluffy.
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4
Add the egg and vanilla and beat well.
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5
Beat in the flour mixture in 3 batches, alternately with buttermilk.
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6
Spoon into the prepared muffin tins, filling each cup about 2/3 full.
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7
Bake until a toothpick inserted in the center of the cake comes out clean, 16 to 20 minutes.
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8
Remove from the oven, let cool in the pan for 5 minutes, then transfer to a rack and let cool to room temperature.
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9
To make the icing, place the egg whites in a bowl.
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10
Using an electric mixer set on high speed, beat until soft peaks form.
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11
Add the confectioners' sugar, vanilla, and orange juice and continue to beat until thick and shiny.
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12
If too thick, add more orange juice.
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13
If too thin, add more confectioners' sugar.
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14
Transfer 1/3 of the icing to a small bowl and color with black or dark brown food coloring.
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15
Spoon this dark icing into a pastry bag fitted with a tip, or pour it into a plastic squeeze bottle.
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16
Now, ice the cupcakes and make the cobwebs: Spoon the white icing into the center of the cupcake and spread with a small spatula or butter knife.
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17
Starting at the center of a cupcake, pipe a spiral of the dark icing from the center to the outer edge.
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18
Then, drag a sharp knife point from the center of the spiral to the edge of the cupcake.
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19
Wipe the knife clean, move about a 1/2-inch to the left or right and drag the knife in the opposite direction from the outer edge to the middle of the cupcake.
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20
Continue in this way until you have worked your way around the cupcake and formed the cobweb.
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21
Repeat with the remaining cupcakes.
