Halloween Cupcakes: Chocolate Peanut Spiders

With these creepy chocolate spiders, beyond preparing a Halloween recipe, you are going to prepare some delicious chocolate and peanut biscuits .

What do we bring today? Delicious mini-cocotte cupcakes : they have a fluffy chocolate body, covered in crunchy peanut butter (which you can substitute for caramel or chocolate cream if you prefer) and, to finish them off in Halloween style, 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
• 50g cocoa powder
• 2 eggs
• 60 g peanut butter* with peanut pieces
• 1 tbsp milk

To decorate

• 300 g chocolate spread
• 5 chocolate and peanut muffins or bonbons
• 10 edible eyes
• 20 mini pretzels

Le Creuset ceramic mini cocottes

Preparation

1. Preheat the oven to 180°C
2. 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 set of bowls is very practical).
3. 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 the operation with the second egg.
4. Once the two eggs are added, pour in the rest of the flour along with the peanut butter and milk. Beat until you get a smooth and dense mass.
5. Take five mini Le Creuset cocottes and grease them with some butter. Divide the dough in them and put them on a tray in the oven for 20-25 minutes, until they are well done. Take them out of the oven and let cool.
6. To decorate, spread the chocolate spread between the cupcakes and spread well over the entire top using a spatula. Glue one of the chocolate peanut muffins or bonbons to the center of each cupcake, then glue two edible eyes using the chocolate spread as glue.
7. Using pretzel pieces, add eight legs (four on each side) to the spider's body, and they're ready to serve.

Grades

• *You may be a super fan of peanut butter or it's definitely not your thing. If this is the second case, or if you simply want to make a variation to the recipe, you can make these caramel cream biscuits. How delicious they are combined with the chocolate coating! 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 cakes can be easily removed from the mini cocottes ; If you want to make lots of spider cakes but don't have enough mini cocottes, just bake them, unmold when cool to the touch, wash and re-grease. You can then use them to rebake any remaining cupcakes.