For the Cupcakes:

Preheat oven to 350F.

Place cupcake liners in muffin pans.

Fill 2/3 full with cake batter.

Bake for 15-20 minutes at 350F, then set on a cooling rack until cool.

Once cupcakes are cool, frost with the glaze/ganache found below.

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For the Spider Webs:

While the cake is baking, print enough spider web templates to make 24 cupcake toppers. (http://www.countryliving.com/cm/countryliving/data/spiderwebs.pdf).

Line a cookie sheet with white parchment paper.

Slide spiderweb template underneath paper - it should be possible to see the spider webs through the parchment paper.

Place white-chocolate chips or White Candy Melts in a microwave-safe bowl and heat on high per package directions.

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.

To make each web, use decorator's bag or piping sleeve to trace white chocolate along design - , making sure to connect all lines.

Repeat process until you've created 24 toppers.

Chill the spider webs in refrigerator until hardened.

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:

Place frosting into a microwave-safe bowl and microwave on high for 10 seconds.

Stir and repeat until thin enough to pour.

Dip cooled cupcake upside down into frosting, submerging the top - try not to touch the liner if possible.

Let excess drip off before turning upright.

Repeat the process until all cupcakes are glazed.