With these chilling chocolate spiders, beyond preparing a Halloween recipe, you are going to make some chocolate and peanut cupcakes delicious.
What are we bringing today? Some delicious mini-casserole cakes: they have a spongy chocolate body, coated in crunchy peanut butter (which you can substitute with caramel cream or chocolate if you prefer) and, to finish them Halloween-style, delicious legs made from pretzels. Perfect for a kids' party or a fun birthday breakfast!
Ingredients
- 120 g unsalted butter, and a little more for greasing the mini cocottes
- 120 g unrefined cane sugar
- 1 tsp vanilla extract
- 100 g cake flour
- 1 tsp baking powder
- 50 g cocoa powder
- 2 eggs
- 60 g peanut butter* with peanut pieces
- 1 tbsp milk
For decorating
- 300 g spreadable chocolate
- 5 mini cupcakes or chocolate and peanut 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 another separate bowl, add the sifted flour, followed by the baking powder and the cocoa powder (since you need several bowls, the Set of bowls by WMF).
- When the sugar and butter mixture is light and fluffy, crack one of the eggs and add a spoonful of the flour mixture. Beat until the egg is well incorporated. Repeat with the second egg.
- Once both eggs are added, pour in the remaining flour along with the peanut butter and the milk. Beat until you obtain a smooth, dense batter.
- Take five Le Creuset mini cocottes and grease them with some butter. Divide the batter among them and place them on a tray in the oven for 20-25 minutes, until fully cooked. Remove from the oven and let cool.
- To decorate them, divide the spreadable chocolate among the cupcakes and spread well over the top using a spatula. Stick one of the mini cupcakes or chocolate and peanut bonbons in the center of each cupcake and then attach two edible eyes using the spreadable chocolate as glue.
- Using pretzel pieces, add eight legs (four on each side) to the spider's body, and they're ready to serve.
Notes
- *You may be a super fan of peanut butter or it may definitely not be your thing. If it's the latter, or if you simply feel like varying the recipe, you can make these cupcakes with caramel cream. They taste wonderful combined with the chocolate topping! Also with Habana dulce de leche they're truly addictive. Have you seen the ones we have in the Pantry section of our shop?
- The cupcakes can be removed from the mini cocottes without any problem; if you want to make many spider cupcakes but don't have enough mini cocottes, simply bake them, unmold when they are cool to the touch, wash and re-grease them. Then you can use them to bake the remaining cupcakes.
