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For the Cupcakes:
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Preheat oven to 350F.
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Place cupcake liners in muffin pans.
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Fill 2/3 full with cake batter.
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Bake for 15-20 minutes at 350F, then set on a cooling rack until cool.
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Once cupcakes are cool, frost with the glaze/ganache found below.
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For the Spider Webs:
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While the cake is baking, print enough spider web templates to make 24 cupcake toppers. (http://www.countryliving.com/cm/countryliving/data/spiderwebs.pdf).
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Line a cookie sheet with white parchment paper.
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Slide spiderweb template underneath paper - it should be possible to see the spider webs through the parchment paper.
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Place white-chocolate chips or White Candy Melts in a microwave-safe bowl and heat on high per package directions.
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Place in a decorator's bag fitted with a small round tip (no. 2 or no. 3 tips work well) or pour into a Ziploc bag and snip off one tip to create a piping sleeve.
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To make each web, use decorator's bag or piping sleeve to trace white chocolate along design - , making sure to connect all lines.
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Repeat process until you've created 24 toppers.
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Chill the spider webs in refrigerator until hardened.
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After cupcakes are baked, cooled and glazed, use a flat spatula to remove webs carefully from parchment and position one on each cupcake.
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For the Glaze/Ganache:
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Place frosting into a microwave-safe bowl and microwave on high for 10 seconds.
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Stir and repeat until thin enough to pour.
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Dip cooled cupcake upside down into frosting, submerging the top - try not to touch the liner if possible.
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Let excess drip off before turning upright.
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Repeat the process until all cupcakes are glazed.