Spider Muffins Recipe

Name: Spider Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces semisweet chocolate, chopped; ½ cup unsalted butter; ½ cup sour cream; 1 cup cake flour, sifted; ½ teaspoon baking soda; ¼ teaspoon salt; 4 large eggs; ½ cup brown sugar; 2 teaspoons pure vanilla extract; 1 ½ cups semi-sweet chocolate chips, divided; 3 ounces white chocolate

Servings: persons

1
Preheat the oven to 350 degrees and line 12 muffin cups with paper liners.
2
In a double boiler, or very carefully in a microwave, melt the 12 ounces semisweet chocolate and butter together until very smooth.
3
Remove from the heat and let cool for a few minutes.
4
Mix in the sour cream, and stir until uniformly mixed.
5
In a large bowl beat the eggs one at a time until lemon colored.
6
Add the sugar and beat for three minutes.
7
Beat in the melted chocolate mixture and the vanilla extract.
8
Add the sifted flour, soda, and salt to a sifter and sift the mixture into the chocolate mixture.
9
Mix to barely moisten all of the ingredients.
10
Mix in 1 cup of the chocolate chips.
11
Pour the batter into the prepared muffin cups.
12
Sprinkle the remaining 1/2 cup chocolate chips over the tops.
13
Bake for about 20-25 minutes, or until the muffins are firm.
14
Remove the muffins from the tin and cool on a wire rack.
15
Once the muffins are cool to the touch, melt the white chocolate.
16
Place the melted white chocolate in a frosting bag with a small tip, or use a condiment container or other container with a fine tip.
17
Draw spider webs (or other shapes) on the cupcakes with the frosting.
18
Let the chocolate cool and harden before serving or packaging.

1554

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces semisweet chocolate, chopped, ½ cup unsalted butter, ½ cup sour cream, 1 cup cake flour, sifted, and more.

Yes, Spider Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spider Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions