Preheat oven to 350°F. Line muffin pan with 18 cupcake liners or place paper cupcake cups on a sheet tray and set aside.

In a medium bowl, whisk together the cocoa powder, coffee, sour cream, and vanilla to make a shiny fudge. Set aside.

In the bowl of a stand mixer, beat the butter until smooth and shiny, about 2-3 minutes.

Add the granulated and brown sugars and continue beating until fluffy, and then beat in the eggs one at a time, mixing between each addition.

In a separate bowl, whisk together the flour, baking soda and salt.

Add the flour mixture to the butter mixture in thirds, alternating with the fudge mixture, scraping down the bowl several times as you go.

Divide the batter between the cupcake liners and bake for 28 – 30 mins.

A toothpick inserted into the center of the middle cupcake should come out clean when they are done. If there’s batter on the toothpick, continue baking for a few minutes more until it comes out clean.

Let the cupcakes cool before turning them out on a wire rack to cool completely before filling and topping.

In the bowl of a stand mixer, beat the butter and cream cheese on medium to high speed until smooth and creamy, about 2-3 minutes.

Add in vanilla and salt and mix well to combine.

With mixer on low, gradually add the powdered sugar one cup at a time until completely combined and no dry spots are left.

Add orange food coloring to reach desired color.

Spoon frosting into each cupcake, making sure not to overfill. Filling should be level with top of the cupcake.

Melt a small amount of chocolate in a microwave-safe bowl in 30 second increments at 50% power, stirring in between, until smooth.

Place chocolate into a small ziptop bag, cutting a small corner to create a fine tip piping bag.

On a small piece of parchment paper, pipe V’s, being sure not to make them too thin otherwise they’ll break when you place them on the cupcakes.

I made 4 legs per spider, but feel free to go all out and make 8 per spider if you so wish!

Place in the fridge to set while you make the ganache and spider web design.

Place chocolate in a medium-sized bowl.

Heat whipping cream in the microwave for 1 minute.

Pour over chocolate and let sit for 5 minutes. Stir until smooth.

Carefully dip the top of each cupcake in the chocolate ganache.

Smooth ganache with an offset spatula or butter knife, if needed. Set aside.

Place white coating chocolate in a small microwave-safe bowl and melt in 30 second increments at 50% power, stirring in between, until smooth.

Place chocolate into a small ziptop bag, cutting a small corner to create a fine tip piping bag.

Pipe a spiral around the top of each the cupcake then drag a toothpick or sharp end of a knife through the ganache, working from the inside out to create the spider web design.