125g plain flour
40g cocoa powder
½ tsp baking powder
1/4 tsp bicarbonate of soda
80g unsalted butter, softened
170g golden caster sugar
1 large egg
175g low-fat natural yogurt

For the buttercream frosting

200g unsalted butter, softened
130g icing sugar
15g cocoa powder

For decoration
1 pack of chocolate fingers
white chocolate buttons (for the eyes)

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1.Preheat your oven to 180°C (356°F) or Gas Mark 4, with a fan at 160°C. Line a muffin tin with 12 cupcake cases and set it aside.

2.In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, and bicarbonate of soda.

3.In a separate bowl, use an electric hand whisk to cream together the softened butter and caster sugar until the mixture becomes pale and fluffy. Crack in the egg and whisk to combine. Then, add the plain yogurt and whisk again.

4.Add the sifted dry ingredients into the wet mixture along with 2 tablespoons of water. Mix gently until just combined.

5.Divide the cupcake batter evenly among the prepared cupcake cases. Bake in the preheated oven for about 25 minutes or until the cupcakes have risen and a skewer inserted into the middle comes out clean.

6.Remove the cupcakes from the oven and let them cool in the muffin tin for 10 minutes. Then, transfer them to a wire rack to cool completely.

7. While the cupcakes are cooling, prepare the chocolate frosting. In a bowl, beat together the softened butter, icing sugar, and cocoa powder using an electric hand whisk until the mixture becomes pale and fluffy.

8. Once the cupcakes are completely cool, spoon the chocolate frosting into a piping bag fitted with a star nozzle. Pipe the frosting onto the top of each cupcake in your preferred design.

9. Using the chocolate fingers, break them to and place on the frosting to resemble the spider’s legs. Using the chocolate buttons add 2 buttons to each cake to create the eyes.

Ingredients from the One Stop Range

One Stop Self Raising Flour

One Stop Free Range Large Eggs
6 pack

Caster Sugar

One Stop Unsalted Butter

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