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Cola spider cupcakes


Makes: 12
timePrep time: 40 mins
timeTotal time:
Cola spider cupcakes
Recipe photograph by Maja Smend

Cola spider cupcakes

Kids will love decorating these cute chocolate and cola-flavoured cakes

Makes: 12
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
350Kcal
Fat
16gr
Saturates
10gr
Carbs
46gr
Sugars
38gr
Fibre
2gr
Protein
5gr
Salt
0.5gr

Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes
Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes

Ingredients

  • 225ml cola
  • 50g cocoa powder
  • 50g salted butter
  • 200g light muscovado sugar (we used Billington’s)
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 125g self-raising flour (we used Allinson)
  • ¼ tsp bicarbonate of soda
To decorate
  • 50g plain chocolate (70% cocoa solids), chopped
  • 75g soft salted butter
  • 100g icing sugar
  • 12 giant chocolate buttons (Yorkie buttons are the biggest)
  • 4 packs fizzy cola straws
  • 15g white ready-to-roll icing
  • 1 x tube black food colouring gel

Step by step

Get ahead
The decorated cakes will keep for up to 3 days in a cake tin.
  1. Heat the oven to 180°C, fan 160°C, gas 4. Line a cupcake tray with 12 paper cupcake cases.
  2. Pour half the cola into a pan with the cocoa powder, butter and sugar; heat until the butter has melted and whisk until the mixture is smooth. Stir in the rest of the cola to cool the mixture. Tip into a bowl and whisk in the eggs, vanilla, flour and bicarbonate of soda to make a smooth batter.
  3. Pour into the cupcake cases, filling them about three-quarters full. Bake for 25 minutes until just firm in the centre. Take them out of the oven and leave to cool.
  4. Meanwhile, make the buttercream. Melt the chocolate in a small bowl over a pan of gently simmering water. Leave to cool for 10 minutes. Beat the butter and icing sugar in another bowl until smooth, then mix in the chocolate until thickened. Spread a little buttercream over the top of each cupcake and top with a chocolate button.
  5. Snip the cola straws in half and press 4 pieces into the icing on each side of the buttons to make the spider legs. Roll tiny balls of white icing and press onto the buttons to make eyes. Paint a black dot of food colouring in the centre of each.

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