Best Web Recipes

SPIDER WEB DEVILED EGGS

Steps:

• Combine 2 quarts water with the food coloring in a saucepot. Gently place the eggs in the water. Set over high heat and bring to a boil. Once boiling, cover, remove from the heat and set aside for 10 minutes.
• Remove the eggs from the water and place on paper towels. Lightly tap the eggs with a spoon to crack the shells. Transfer the eggs to a container with some ice and pour the cooking liquid over the eggs. Chill until completely cold.
• Gently peel the eggs. Slice a thin sliver off the narrow end of each egg so the eggs can stand upright when plated. Cut off the wide end of each egg and use a small spoon or the tip of a butter knife to gently scoop out the egg yolk into a mini food processor or mixing bowl. Process the yolks (or smash with a fork). Add the mayonnaise, vinegar, salt and pepper and mix until smooth. Spoon or pipe the yolk filling into the egg white cups.
• Place the egg white cups upright on a serving platter. Sprinkle a pinch of paprika on top of the yolks. Finish each egg with a sprig of fresh dill. Serve chilled.

(WEB EXCLUSIVE) ROUND 2 RECIPE: CREAM OF ASPARAGUS SOUP

Steps:

• Add the oil to a medium pot and heat over medium heat. Add onions and asparagus stems and saute for 5 minutes. Stir in the milk and parsley and bring to a boil. Reduce heat to low and let simmer for 5 more minutes. Carefully pour into a blender and puree, or puree using a hand blender. Pour back into pot through a fine mesh strainer and return the pot to medium heat. Whisk in the potato soup and the sour cream, and season with salt and pepper. Bring to a simmer, then remove from the heat and serve.
• Preheat oven to 375 degrees F.
• Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes.
• Saute the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes.
• In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the tomatoes and season with salt and pepper. Add asparagus and onion mixture and combine well. Pour egg mixture into the prepared crust.
• Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.
• In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart.

(WEB EXCLUSIVE) ROUND 2 RECIPE: BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Pour half the of the enchilada sauce into the bottom of a baking dish.
• Warm tortillas by wrapping in a damp paper towel and heating in microwave for 45 seconds or until soft and pliable.
• Place 2 tablespoons of black been burger mixture onto the bottom third of a tortilla. Roll the tortilla up and place seam side down into the baking dish. Repeat with remaining Black Bean Burger mixture and tortillas. Pour the remaining enchilada sauce over the filled tortillas. Top with the Cheddar and bake in the preheated oven for 15 to 20 minutes or until the cheese is browned and bubbly.
• Heat a grill or grill pan over medium-low heat.
• In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
• Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
• Reserve 1/3 of the black bean mixture for Black Bean Enchiladas. Divide remaining mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.

SPIDER WEB 7-LAYER DIP

Steps:

• 1. In a small mixing bowl, stir together the refried beans and taco seasoning.
• 2. On a large festive Halloween tray , spread the beans in an even circular shape. Leave room around the edges for the garnish.
• 3. Sprinkle green chilies over. Smooth salsa over. Smooth guacamole over.
• 4. Place your sour cream in the end of a ziploc bag. Cut the corner off. Squeeze sour cream on top of guacamole in several concentric circles (or octagon shapes for a more authentic look). Using a knife or the handle of a fork, run lines lightly through the sour cream to make the web shape.
• 5. Sprinkle lettuce in a circle around bean dip. Sprinkle tomatoes and green onions over. Sprinkle cheese over.
• 6. Garnish with a creepy spider and serve with lots of tortilla chips!

MARSHMALLOW WEB GHOST CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease four 8-inch round cake pans and two 5-inch round cake pans with flour-based baking spray
• Sift the flour, baking powder and salt into a large bowl. Beat the butter in the bowl of an electric mixer on medium speed until smooth. With the mixer running, gradually add the granulated sugar and beat until the mixture turns pale and fluffy, about 3 minutes. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk. Begin and end with the flour mixture. Stir in the vanilla. Beat until just combined. Do not over-mix.
• Beat the egg whites in a clean mixer bowl on medium speed until stiff peaks form, about 5 minutes. Gently fold the egg whites into the batter in 3 additions.
• Place 2 cups of cake batter in 4 separate bowls. Tint the first bowl with the green food color, the second bowl with 1 tablespoon of the purple food color and the third bowl with the orange food color. Combine the cocoa and water in a small bowl, stirring well to create a paste, then add it to the fourth bowl of batter. Fold in the black food color and stir together well until the batter is dark and no streaks of white batter remain. Pour one color of batter into each of the prepared 8-inch pans.
• Tint the leftover batter with the remaining 1 tablespoon purple food color and place 1 cup of batter in each of the prepared 5-inch pans.
• Bake until the cakes spring back when pressed in the center, about 25 minutes for the 5-inch cake layers and 30 to 35 minutes for the 8-inch cake layers. Run a knife around the edges of the cakes and the pans and turn them out on wire racks to cool.
• For the frosting: In a stand mixer fitted with the whisk attachment, mix together the confectioners' sugar and butter. Begin on low speed until crumbly, then increase to high and beat for 3 minutes until smooth and fluffy. Add the vanilla extract and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency. Place about 2 cups of buttercream in a piping bag fitted with a plain 1/2-inch piping tip; set aside for later use. Tint the remaining frosting with the black gel food color.
• Level the tops of the cakes with a serrated knife or a cake leveler. Cover each cake layer with a small amount of black frosting. Begin with the black chocolate cake layer on the bottom, followed by the purple, then the green and ending with the orange on top. Cover the entire cake with black frosting using an offset spatula. Cover a purple 5-inch cake layer with frosting and stack the second on top. Cover with frosting using an offset spatula. Refrigerate both cakes until the frosting is firm, about 30 minutes.
• Stack the 5-inch cake tier on top of the 8-inch cake.
• For the marshmallow web: Melt the marshmallows in the microwave for about 30 seconds or until they puff and lose their shape. Stir well until deflated. Let the marshmallow cool slightly. Dip fingers (or gloved hands for easy cleanup) into the marshmallow mixture and stretch until thin and web-like. Wrap the marshmallow around the cake. Repeat the process until the marshmallow web effect covers both tiers of the cake. Let stand until firm, about 10 minutes.
• For the assembly: Cover a baking sheet with parchment paper. Use the reserved bag of frosting to pipe a 2- to 3-inch mound of frosting. This will be a ghost body. Top with a second 1-inch mound of frosting for the ghost head. Repeat the piping process, varying the sizes of ghosts for visual interest, until you have about 20 ghosts. Add 2 black sugar pearls to each ghost face using a pair of kitchen-dedicated tweezers. Use a single black confetti sprinkle to create mouths on some of the ghosts. Transfer the pan to the freezer and chill until firm, about 1 hour.
• Use an offset spatula to transfer the ghosts to the edges of the cake.
• Bring the cake to room temperature before serving. Use kitchen-dedicated scissors to snip the firm marshmallow webbing before cutting into slices.

SPIDER-WEB CUPCAKES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt in a bowl. Add eggs, buttermilk, oil, vanilla, and water; whisk until smooth.
• Divide batter evenly among paper-lined standard muffin tins. Bake, rotating tins halfway through, until a tester inserted in centers comes out clean, about 16 minutes. Let cupcakes cool in tins on wire racks 10 minutes. Turn out onto racks and let cool completely. Cupcakes can be stored at room temperature up to 2 days before glazing and decorating.
• Whisk together confectioners' sugar and milk until smooth (glaze will be very thick). Spread onto cupcakes and let stand until glaze is set. Place cupcakes on a doily or serving platter in tight concentric circles.
• Place melted chocolate in a parchment cone or resealable plastic bag with a tiny hole snipped in one corner. Pipe a straight line from middle of top row of cupcakes to bottom. Pipe a second line going across middle of cupcakes, from left to right. Pipe 6 more lines through center point, spaced evenly apart; lines should form 16 even wedges. Create a web pattern by piping slightly curved, swooping lines to connect spokes, starting from center, letting chocolate flow between cupcakes.

OREO SPIDER WEB COOKIE PIZZA

Steps:

• Heat oven to 350 degrees F.
• Crush 22 cookies to form fine crumbs; mix with butter. Press onto bottom of 12-inch pizza pan sprayed with cooking spray. Bake 4 minutes; cool.
• Meanwhile, microwave semi-sweet chocolate and 1/2 cup whipped topping in microwaveable bowl on high 30 to 40 seconds or until chocolate is completely melted and mixture is well blended, stirring after 30 seconds. Cool slightly.
• Beat pudding mix and milk in medium bowl with whisk 2 minutes (pudding will be thick). Stir in remaining whipped topping; spread onto crust to within 1/2 inch of edge.
• Spoon chocolate mixture into resealable plastic bag; snip off small piece from one bottom corner of bag. Use to drizzle chocolate mixture in spiral motion over pizza. Gently drag toothpick through lines to resemble spider's web. Refrigerate 1 hour.
• Meanwhile, decorate remaining cookies with licorice pieces and candies as shown in photo, using frosting to secure pieces to cookies.
• Place decorated cookies on pizza just before serving. Garnish with sprinkles.

PULL-APART SPIDER WEB CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
• Beat cake mix, water, oil, and eggs in a large bowl with an electric mixer on medium speed until batter is completely smooth, about 2 minutes. Divide batter between prepared muffin cups, filling each about 2/3-full.
• Bake in the preheated oven until tops spring back when pressed, 19 to 23 minutes. Cool for 10 minutes in the pans before removing to a wire rack to cool completely.
• Beat frosting and orange food coloring together in a bowl until desired shade and consistency are reached.
• Arrange cooled cupcakes close together in a solid circle shape on a large platter. Spread frosting over cupcakes to create one large, round frosted surface. Squeeze 1 large dot of black decorating gel in the center of the frosting. Draw concentric circles around the dot about 2 inches apart. Drag a toothpick from the center dot to the outermost circle; repeat 12 times to make the surface appear to be a spider's web.

SPIDER WEB GUACAMOLE

Steps:

• For the web: Put a large round shallow bowl on a larger round platter. Fill the bowl with the guacamole and smooth the top with a spoon or offset spatula. Fill a squeeze bottle or pastry bag with Mexican crema or sour cream (thin it out with some lime juice if needed). Pipe 4 concentric circles of crema onto the guacamole. Using the tip of a knife or skewer, pull lines from the center circle out, creating a spider web pattern.
• For the spider: Slice 1 olive in half lengthwise and use one of the halves for the spider body. Slice 8 long spider legs from the remaining 1 1/2 olives. Arrange the spider on the web. Surround the bowl of guacamole with the tortilla chips.
• For the skull: Using a paring knife, make 2 eyes on the wide end of the avocado, cutting through the skin and flesh all the way down to the pit; discard the skin and flesh. Cut an upside-down heart shape just through the skin for the nose, then remove the skin, leaving the flesh showing. For the mouth, cut a long rectangle just through the skin and remove it. Use a skewer or the tip of a knife to draw lines on the flesh for teeth.

SPIDER WEB GUACAMOLE DEVILED EGGS RECIPE - (3.8/5)

Steps:

• Boil eggs. Cool under running water and refrigerate for about 4 hours or overnight. Remove eggs from the refrigerator and using the back of a spoon, tap the shells in various places. This is what gives you the spiderweb pattern. Into a large bowl and add enough water to cover the eggs and add the gel food coloring and mix well. Add eggs to colored water and Refrigerate the eggs overnight. Drain water and peel the shells to reveal the cool spidery webs of color. This is the most fun part of this recipe. The eggs are stunningly beautiful. I may never color Easter eggs the same way again. Cut eggs in half, place yolks in a food processor and continue to prepare the guacamole egg filling below. Place egg white halves in single layer in a shallow dish and refrigerate until ready to assemble. In a food processor, blend yolks, avocado, lime, and herbs and spices until very smooth. Transfer into a piping bag with a star tip and pipe into spiderweb eggs and garnish with crushed blue corn chips or red pepper flakes (not pictured) or even top with your favorite salsa for a bloody effect. Enjoy!

(WEB EXCLUSIVE) ROUND 2 RECIPE: FARMHOUSE HASH TAQUITOS

Steps:

• Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray and set aside.
• In a medium bowl combined leftover hash, chili seasoning and 1/2 cup of cheese, mix until well blended. Wrap tortillas in a damp towel and heat in the microwave on high for 30 seconds. Place 2 tablespoon of the hash and cheese mixture on the lower third of a corn tortilla. Roll the tortilla and place seam side down onto the prepared baking sheet. Top with remaining cheese and bake in oven for 15 to 20 minutes until crispy.
• Heat the oil in a large skillet over medium heat. Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes, and salt and pepper, to taste. Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
• Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
• Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.

SPIDER WEB BROWNIE

Steps:

• Preheat oven to 325.
• Spray bottom of a round pan, I used a disposable foil pizza pan.
• Mix all brownie ingredtions till well blended. pour into pan. Bake for 35-40 minutes. Cool for 1 hour at rooom temperature.
• Frost cake with chocolate frosting.
• Choose a center point for the web. It may not necessarily be the center of the cake.
• Starting from this center point, draw lines to the edge of the cake all the way to the sides. Join these lines with scalloped lines and complete concentric circles all over the surface of the cake as shown in the picture.
• Decorate the cake with a plastic spider. You can even add plastic bugs to the web.

SPIDER'S WEB CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease three 20cm round cake tins and line the bases with baking parchment. To make the cake, put the cocoa in a bowl, add 280ml boiling water and whisk until dissolved. Pour in the stout, mix, then set aside to cool.
• In a stand mixer or a large bowl using an electric hand whisk, beat together the butter, both sugars and vanilla extract until light and fluffy (about 5 mins). Add the eggs little by little, mixing until fully incorporated before adding more. Once all the egg has been added, spoon in the melted chocolate and mix to combine.
• In another bowl, mix the flour, bicarb and 1/2 tsp salt. Add this mixture to the butter mixture in three stages, alternating with the stout mixture (which will be very runny). Pour the batter equally between the prepared tins and bake for 25-30 mins until a skewer inserted into the cake comes out clean. Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely.
• To make the buttercream, put the egg whites and sugar in a heatproof bowl and set over a pan of gently simmering water. Stir with a whisk until the sugar has dissolved and the mixture is warm to the touch. Remove the bowl from the heat and beat with an electric hand whisk on high speed until the mixture has tripled in volume and has cooled down. Slowly add the butter 1 tbsp at a time while continuing to whisk. Once all the butter has been added, the mixture should look glossy and thick - if it doesn't, keep whisking until it does, or if the bowl still feels warm, chill for 10 mins before whisking again. Once ready, mix in the melted white chocolate.
• To assemble the cake, put one of the cake layers on a cake stand and top with a layer of buttercream. Repeat with the other two layers. Spread the remaining buttercream all over the cake, using a spatula or palette knife to smooth the sides. Chill for 1 hr or until the buttercream is firm (see tip, below).
• To decorate, melt the marshmallows in a heatproof bowl set over a pan of simmering water, stirring from time to time. Remove from the heat and put to one side for a few mins until the mixture is cool enough to handle. Use your fingers to grab a small amount of the marshmallow and stretch it out to form long strands (dipping your fingers in vegetable or sunflower oil will help!) Drape the strands over the cake in a random pattern, so it's thoroughly covered. Create a spider using the sugar paste (roll two balls, one bigger than the other, for the body, and thin strands for the legs) and place on top of the cake. Will keep for up to three days in an airtight container.

SPIDER WEB CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray 13x9-inch pan with cooking spray; if desired, line bottom of pan with parchment paper to prevent sticking.
• Make and bake cake as directed on box for 13x9-inch pan. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• Frost sides and top of cake with frosting. Melt almond bark as directed on package; use spoon to drizzle almond bark over cake to make spider web, moving spoon quickly across cake as you drizzle.
• Separate tops and bottoms of chocolate sandwich cookies. Place the 5 cookie halves without creme filling on cake to make spider bodies. Separate licorice wheels into ropes. Cut 8 small pieces of licorice for each spider to make legs; place 8 legs around each cookie.

SPIDER WEB 7-LAYER DIP RECIPE - (4.5/5)

Steps:

• In a small mixing bowl, stir together the refried beans and taco seasoning. On a large festive Halloween tray, spread the beans in an even circular shape. Leave room around the edges for the garnish. Sprinkle green chilies over. Smooth salsa over. Smooth guacamole over. Place your sour cream in the end of a ziploc bag. Cut the corner off. Squeeze sour cream on top of guacamole in several concentric circles (or octagon shapes for a more authentic look). Using a knife or the handle of a fork, run lines lightly through the sour cream to make the web shape. Sprinkle lettuce in a circle around bean dip. Sprinkle tomatoes and green onions over. Sprinkle cheese over. Garnish with a creepy spider and serve with lots of tortilla chips!

(WEB EXCLUSIVE) ROUND 2 RECIPE: GARLIC BREAD PIZZA

Steps:

• Preheat oven to 425 degrees F.
• Place the garlic bread on the baking sheet. Spoon tomato sauce on the bread and top with any of the leftover sausage or pepper from the grinders. You can also top it with any leftover vegetables or toppings you have in your refrigerator. Sprinkle the cheese on top. Bake in the preheated oven for 15 minutes until the cheese is melted and bubbly. Slice and serve.
• Cook sausages in a medium size skillet over medium-high heat until browned and cooked through, about 10 to 12 minutes.
• In a separate saute pan, heat oil over medium-high heat. Add onion and peppers stir-fry mix and salt and pepper. Cook until softened, about 4 to 5 minutes.
• In a small bowl whisk together mustard, brown sugar, vinegar, and hot sauce.
• For assembly, generously spread mustard on each side of the hot dog buns. Place a sausage in each bun and top with onion and pepper mixture.

MARSHMALLOW WEB CANDIED APPLES

Steps:

• Lay a large piece of parchment paper on a work surface. Insert a wooden stick into each apple at the stem end.
• Combine the sugar, corn syrup and 1 cup water in a saucepan fitted with a candy thermometer. Bring to a boil and cook until it registers 302 degrees F. Remove from the heat and allow the bubbles to subside, about 2 minutes. Add 1 drop of soft gel red food coloring and the entire bottle of cinnamon candy flavoring oil, then stir well. Again, allow the bubbles to subside.
• Hold an apple by the stick and tilt the pan so the candy pools to one side. Dip the apple and swirl to fully coat, then transfer to the parchment. Repeat with 3 more apples. Stir in enough soft gel blue food coloring to the remaining candy to create a deep purple. Dip the remaining apples in the same manner. Let the apples stand until the candy is hardened, about 5 minutes.
• For the marshmallow web, microwave the mini marshmallows in a microwave-safe bowl for 30 seconds at 100 percent power. Stir until the marshmallows lose their shape. Let cool slightly, then pick up some of the marshmallow between your thumb and forefinger. Use your other thumb and forefinger to stretch the marshmallow into strands, and quickly wrap the stretchy strands around the apples. Continue with the remaining marshmallows and apples.

SPIDER WEB DIP WITH SPOOKY TORTILLA CHIPS (OPTIONAL)

Steps:

• Place cream cheese and salsa in blender or food processor container and blend until almost smooth.
• Spread cream cheese mixture on round serving dish or pie plate, smooth guacamole over top, leaving 1/2-inch border.
• Place sour cream in small resealable plastic food storage bag, seal bag.
• Cut off tiny corner of bag and pipe sour cream in spiral shape over guacamole.
• Run tip of knife through sour cream to make"spider web.
• ".
• Spooky Tortilla Chips:Preheat oven to 350°F.
• Spray baking sheet with nonstick cooking spray.
• Using 3-inch Halloween cookie cutters, cut tortillas, one at a time, into shapes.
• Lightly spray tortilla shapes with cooking spray.
• Place on prepared baking sheet and sprinkle with salt.
• Bake 5 to 7 minutes or until edges begin to brown.
• Remove to wire rack to cool completely.

(WEB EXCLUSIVE) ROUND 2 RECIPE: TORTELLINI WITH CARAMELIZED ONION AND BACON

Steps:

• In a large skillet, cook bacon until crisp about 5 minutes. Remove to a towel to absorb excess bacon fat. Add the onion to the same skillet used to fry the bacon and cook until it turns light brown in color, about 10 to 12 minutes. Add the tortellini to the pan cook until heated through. Add the cooked bacon, parsley and season with salt and pepper, to taste. Transfer to serving bowl and top with Parmesan cheese.
• Preheat the oven to 375 degrees F.
• In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes. Saute for 2 minutes, then add the beef broth and 3 cups of water. Add all of the remaining ingredients, except the tortellini. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Add the tortellini and simmer until the tortellini are cooked, another 5 minutes. Season with salt and pepper, to taste. Ladle into serving bowls and serve with Herb Focaccia, if desired.

CHOCOLATE SPIDER WEB CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with black paper liners.
• Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
• Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
• Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
• For the frosting: Microwave the chocolate in a medium microwave-safe bowl, stirring occasionally, until smooth. Cool to room temperature. Meanwhile, beat the butter and salt in a large bowl with an electric mixer on medium-high speed until fluffy, about 2 minutes. Reduce the speed to low, then gradually add the confectioners' sugar until combined. Increase the speed to medium and beat, scrapping down the sides of the bowl with a rubber spatula, until fluffy, about 2 minutes. Add the cocoa powder, milk and vanilla, then beat until smooth. Add the room temperature melted chocolate, then increase the speed to medium-high and beat until very light and fluffy, 2 to 3 minutes more.
• Transfer the frosting to a large pastry bag fitted with a large round tip. Decoratively pipe the frosting onto the cupcakes in a circular, upward motion. Refrigerate until slightly firm, about 10 minutes.
• For the marshmallow web: beat the marshmallows in a large bowl with a mixer fitted with the whisk attachment on low speed until the marshmallows break up, about 1 minute. Increase the speed to medium high and beat until glossy and smooth. Add the confectioners' sugar, and beat again until very thick and smooth, about 1 more minute. Using two forks, pull out about 1 tablespoon of marshmallow at a time, stretch into thin strands and drape over the top and around each cupcake to create a web.
• Stick one gummy spider candy on each, then let the marshmallow set, about 15 minutes.