With these chilling chocolate spiders, beyond preparing a Halloween recipe, you will also be making some delicious chocolate and peanut cookies .
What are we bringing you today? Delicious mini-cocotte cakes : they have a spongy chocolate body , covered in crunchy peanut butter (which you can replace with caramel or chocolate cream if you prefer) and, to finish them off in Halloween style, some delicious pretzel legs. Ideal for a children's party or a fun birthday breakfast!
Ingredients
- 120g unsalted butter, plus extra for greasing the mini-cocottes
- 120 g unrefined cane sugar
- 1 cc vanilla extract
- 100 g of pastry flour
- 1 cc baking powder
- 50 g of cocoa powder
- 2 eggs
- 60 g peanut butter* with peanut pieces
- 1 tbsp milk
To decorate
- 300 g of spreadable chocolate
- 5 chocolate and peanut muffins or bonbons
- 10 edible eyes
- 20 mini pretzels
Le Creuset ceramic mini cocottes
Preparation
- Preheat the oven to 180°C
- In a bowl, mix the butter, sugar and vanilla extract. In a separate bowl, add the sifted flour, followed by the baking powder and cocoa powder (since you need several bowls, the WMF mixing bowl set is very practical). ).
- When the sugar and butter mixture is light and fluffy, crack one of the eggs and add a tablespoon of the flour mixture. Beat until the egg is well incorporated. Repeat with the second egg.
- Once the two eggs have been added, add the rest of the flour along with the peanut butter and milk. Beat until you obtain a smooth, dense dough.
- Take five Le Creuset mini cocottes and grease them with some butter. Divide the batter between them and place them on a tray in the oven for 20-25 minutes, until they are cooked through. Remove from the oven and allow to cool.
- To decorate, divide the chocolate spread between the cupcakes and spread evenly over the tops using a spatula. Stick one of the muffins or chocolate peanut butter bonbons into the centre of each cupcake and then stick two edible eyes on using the chocolate spread as glue.
- Using pretzel pieces, add eight legs (four on each side) to the body of the spider, and they are ready to serve.
Grades
- *You may be a huge fan of peanut butter or it may not be your thing. If this is the latter case, or if you simply feel like making a variation to the recipe, you can make these caramel cream biscuits. How delicious they are combined with the chocolate frosting! They are also a real vice with Havana dulce de leche . Have you seen the ones we have in the Pantry section of our store?
- The cupcakes can be easily removed from the mini cocottes ; if you want to make lots of spider cupcakes but don't have enough mini cocottes, just bake them, remove them when they are cool to the touch, wash and re-grease them. You can then use them to re-bake any remaining cupcakes.
