CHOCOLATE CUPCAKES

1. Adjust oven rack to the center. Preheat oven to 350°F.
2. Line muffin pans with 27 cupcake wrappers.
3. In a large bowl, stir together the dry ingredients: sugar, flour, cocoa, baking soda, and baking powder, and salt. Add in the eggs, milk, oil, and vanilla. With an electric mixer beat on medium speed for 2 minutes. Stir in boiling water.
4. Fill the cupcake liners with batter using a 1/4 measuring cup.
5. Bake 20-25 minutes, or until a cake tester inserted in the center comes out clean. Cool 15 minutes within the pans. Remove to wire racks. Cool completely before frosting.

VANILLA FROSTING

1. Chop the cold butter into tiny pieces. In the bowl of a stand mixer with the paddle attachment, whip the butter for 6-7 minutes until it’s light and fluffy. Scrape down the bowl, as needed.
2. Add 2 cups of powdered sugar and vanilla. Mix on low speed until incorporated. Beat for one minute.
3. Add in 2 more cups of powdered sugar. Beat on low speed until sugar is well incorporated. Increase speed to medium-high. Beat the frosting for 3 minutes.
4. Add the final cup of powdered sugar and the heavy whipping cream. Beat on low speed, gradually increasing the speed to medium-high. Beat for 4-5 minutes so the frosting is light and airy.

SPIDERWEB HALLOWEEN CUPCAKES

1. With a decorating scriber needle or toothpick, lift and separate spun candy into thin airy pieces.
2. Artfully arrange the cotton candy on top of the vanilla frosting.
3. Add candy spiders to the “spiderwebs” on top of each cupcake.*