/assets/logos/nzwd.svg
Recipe

Choc cobweb cupcakes

Get into the 'spirit' of Halloween with these delicious choc cobweb cupcakes!

  • 30 mins preparation
  • 25 mins cooking
  • Makes 12
  • Print
    Print

Ingredients

Choc cobweb cupcakes
  • 125 gram butter, chopped, at room temperature
  • 2/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/4 cup self-raising flour, sifted
  • 1/3 cup milk
DECORATION
  • 200 gram dark chocolate, broken
  • 100 gram white chocolate, broken

Method

Choc cobweb cupcakes
  • 1
    Preheat oven to moderate, 180C. Line a 12-hole muffin pan with paper patty cases.
  • 2
    Preheat oven to moderate, 180C. Line a 12-hole muffin pan with paper patty cases.
  • 3
    Add eggs one at time, beating well after each addition.
  • 4
    Fold in flour and milk alternately, beginning and ending with flour. Divide mixture among cases until 2/3 full.
  • 5
    Bake 20-25 minutes. Cool in pan for 5 minutes then transfer to wire rack to cool completely.
Decoration
  • 6
    Place chocolate in 2 separate microwave-safe bowls. Melt separately on MEDIUM (50%) POWER, in 30 second bursts, stirring until smooth.
  • 7
    Spread dark chocolate over cooled cakes. Pipe white chocolate onto cakes in concentric circles.
  • 8
    Starting from the centre of each cake, pull a skewer through topping to outer edge. Repeat to create a feathered cobweb pattern. Store in an airtight container.

Notes

For ‘ghoulish’ paper patty cases – there are some wonderful one s available in specialty food shops or online.

read more from

/assets/logos/nzwd.svg