Mini Chocolate Spider Web Cakes – A Spooky Halloween Treat!
Home » COOK » Recipes » Holiday Recipes » Halloween Recipes »Transform your Halloween dessert table with these adorable Mini Chocolate Spider Web Cakes!
These spooky treats are a chocolate lover’s dream! Soft, chocolatey mini bundt cakes drizzled with rich chocolate ganache are topped with chocolate spiders and webs. They’re a must-make for Halloween.
Whether you’re hosting a Halloween party or just want a fun activity in the kitchen, these cakes will wow your guests with their appearance and flavor. Plus, they’re surprisingly easy to make!
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Where is the Recipe Card?
The printable recipe card is towards the end of this page. We recommend reading the blog post for recipe tips and ingredient substitutions.
Mini Chocolate Spider Web Cakes Recipe:
Number of Servings: 12
Prep Time: 1 hour | Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Mini Chocolate Spider Web Cakes
Our mini chocolate spider web cakes are an easy-to-make treat for Halloween using a box of chocolate cake mix and a mini bundt cake pan.
If you don’t have a mini bundt pan, you can decorate cupcakes the same way, topped with chocolate ganache, a white chocolate web, and a milk chocolate spider.
This dessert will be loved by kids and adults. They’re a fun baking project for the whole family to get involved with!
These spider web cakes are ideal for Halloween Parties, children’s events, or any time you want to bring spooky magic to the table.
Serve them alongside a Homemade Pumpkin Spice Latte or Hot Cocoa to warm up chilly fall nights. You can also pair them with one of our Halloween Cocktails, like the Grim Reaper Margarita.
Be sure to check out our annual series, Crafty October, for more awesome Halloween ideas!
More Spider-Themed Recipes
The mini cakes in this post are not our only spider-themed treat! Take a look at these for more arachnid-inspired desserts!
- Halloween Spider Web Cookies
- Oreo Spiderweb Cheesecake with Black Velvet Cake Base
- Candy-Coated Oreo Cookie Red Spider Cupcakes
- Creepy Chocolate Spider Web Cupcakes
- Spiderweb Mickey Mouse Brownies
- Spider Web Chocolate Chip Skillet Cookie Recipe
If you’re hosting a Halloween dinner party, scroll past the recipe card to see our menu suggestions, which include mini chocolate spider web cakes as dessert.
Ingredients for Mini Chocolate Spider Web Cakes
The ingredients and tools for this recipe are conveniently linked to online retailers such as Amazon, Amazon Fresh, Instacart, and Walmart. The quantities are in the recipe card at the bottom of this post.
- Box of Triple Chocolate Cake Mix—The regular, added ingredients are changed to butter, milk, and eggs to enrich the cake mix.
- Chocolate Chips—You will need Semi-Sweet (US), Plain, or 60% Dark (UK) chocolate chips for the ganache.
- Heavy Cream—Also known as Double Cream, it is used to make chocolate ganache.
- Ghirardelli White Chocolate Melting Wafers—Use these to pipe the spider web decorations. If they are unavailable, use another brand of white chocolate chip.
- Milk Chocolate Chips—Use these to pipe the spider decorations.
The complete list of ingredients with measurements is on the recipe card at the end of this post. The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide US customary, imperial, and metric measurements. Still, it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
Equipment Needed
In addition to baking equipment—Mixer (standing or handheld), Rubber Spatula, and Wire Cooling Rack—you will also need:
- Mini Bundt Pan—You could make these cakes as cupcakes using a cupcake pan and liners.
- Double Boiler—To melt the chocolate. Alternatively, use a bowl over a pan of simmering water or melt it in the microwave according to the package instructions.
- Piping Bags—For the three different melted chocolates, you will need three piping bags. You can also use Squeeze Bottles.
- Spider and Web Template—Click to download the PDF (opens in new tab), which you can print on US Letter or A4 paper. The spiders are approximately 2″/5cm, and the webs are approximately 3″/7.5cm. Print and cut each template (you will need 12 of each, plus a few spares in case of damage!).
- Parchment Paper—Also known as baking paper (UK). You will need 24 squares of paper to make the chocolate decorations. Cut the squares slightly larger than the templates.
Storing Leftovers & Freezing
- Storing Leftovers: Place leftover spider web cakes in an airtight container at room temperature for up to 3 days. Or in the refrigerator for 5-7 days.
- Freezing Instructions: The undecorated bundt cakes are suitable for freezing. Cool completely before freezing.
- Wrap in a double layer of plastic wrap and/or aluminum foil (or an airtight, freezer-safe container) to help prevent freezer burn and eliminate unwanted freezer smells.
- To keep track of your food storage, label each dish with its name, date, and thawing instructions.
- Store in the freezer for up to 1 month.
- To defrost the cakes, unwrap them and place them in the fridge to thaw overnight (or at least 12 hours) or at room temperature for 2-4 hours.
- Decorate with ganache and chocolate spider and web when the cakes have thawed.
- With all leftovers, ensure the food looks and smells okay before consuming.
- For the most up-to-date advice on storing and freezing foods, consult the Food Standards Agency in your country: Food Standards Agency (UK) | Food Safety (USA).
Mini Chocolate Spider Web Cakes Recipe Card
The printable recipe card is below—please leave a star rating and quick review to share your experience with others!

Mini Chocolate Spider Web Cakes
Ingredients
For the Chocolate Spiders and Webs
- 1 cup white chocolate chips or melting wafers
- 1 cup milk chocolate chips or melting wafers
For the Mini Bundt Cakes
- Non-stick baking spray
- 1 (15.25-oz/432g) box triple chocolate cake mix
- 3 large eggs
- ½ cup unsalted butter softened
- 1¼ cup whole milk
For the Chocolate Ganache
- 2 cups chocolate chips semi-sweet/plain
- 1 cups heavy cream (double cream)
SUGGESTED PRODUCTS
- Parchment Paper cut into 24 squares slightly larger than template.
Instructions
- Print the spider and web template and cut it into individual squares. Cut parchment paper into slightly larger squares and set them aside.
- Melt the white and milk chocolate chips in separate bowls in the microwave or over simmering water, stirring to prevent burning. Or according to the package instructions.
- Transfer the melted chocolates to two disposable piping bags or squeeze bottles.
- Place a square of parchment paper over each web template and trace them with the melted white chocolate to make 12 webs (plus a few extras to account for breakage). Place in refrigerator to harden while you make the cakes.
- Place a square of parchment paper over each spider template and trace them with the melted milk chocolate to make 12 spiders (plus a few extras to account for breakage). Place in refrigerator to harden while you make the cakes.
- Preheat the oven to 350°F/180°C/Gas 4. Spray mini bundt cake pans with non-stick baking spray and set them aside.
- Using an electric standing or hand mixer, beat the cake mix, eggs, milk, and butter until combined and smooth.
- Use an ice cream scoop to divide the batter between the bundt cake cavities. Fill about ¾ full.
- Bake in the preheated oven for 15-20 minutes or until an inserted toothpick comes out clean.
- Remove the bundt cakes from the oven and leave to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely before decorating.
- Place the chocolate chips into a medium bowl and set it aside.
- Pour the heavy cream into a small pan and place over medium-low heat until simmering.
- Pour the hot cream over the chocolate chips and let sit for 1 minute before whisking until smooth. Let to sit for 5 minutes, then transfer to a piping bag or squeeze bottle.
- Pipe thick drips of ganache on top of each cooled bundt cake.
- Carefully remove the webs and spiders from the parchment paper and place them on each cake. Add a blob of chocolate between the spider and the web to fix it in place.
- Enjoy, and Happy Halloween!
Notes
- Melting Chocolate—Melt slowly and stir often to avoid burning.
- Piping the Webs and Spiders—Place the template under a square of parchment paper to trace over with melted chocolate. Make several more than required to replace any breakages.
- Use a Tray—Place the templates and parchment paper on a baking tray to make transferring to the refrigerator easy.
- Refrigerating the Spider Webs and Spiders—Refrigerating the chocolate designs helps them set quickly and makes them easier to handle.
- Cooling Time—Ensure cakes are completely cooled before decorating to avoid the ganache melting off the cakes.
- Images of chocolate spider and webs for illustrative purposes and not the actual ones used in this dessert.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
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Halloween Dinner Menu Suggestions
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Jalapeño Bacon Cheese Ball
- Soup: Fall Harvest Soup with Butternut Squash
- Salad: Apple Walnut Salad with White Balsamic Vinaigrette
- Main Dish: Garlic-Herb Roasted Whole Chicken
- Side Dish: Creamy Instant Pot Rosemary Garlic Mashed Potatoes
- Beverage: Grim Reaper Margarita