Chocolate Spider Cakes

By Annabel Karmel

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A cross between a brownie, a muffin, and a cupcake, these yummy chocolate confections are unlikely to stick around for long!

Ingredients

  • 1 cup bittersweet chocolate chips
  • 1 1/2 sticks butter, cut into cubes and softened
  • 1 cup and 2 tablespoons of soft light brown sugar, packed
  • 3 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream
  • 1 cup and 2 tablespoons self-rising flour
  • 2 tablespoons cocoa powder
  • Pinch salt
  • 1/2 cup milk chocolate chips (optional)

For decorations:

  • 1/2 cup milk chocolate chips
  • Licorice laces
  • 16 Mallowmars
  • Licorice Allsorts
  • Mini candy coated chocolates (mini M&M’s)
  • 1 tube writing icing

     

Cooking Instructions

  1. Preheat the oven to 350 degrees F. Line two muffin pans with 16 paper liners.
  2. Put the chocolate, butter, and sugar in a heatproof bowl and melt, stirring frequently. You can melt the chocolate in the microwave (about 3 minutes, stirring after each minute) or over a pan of warm water (make sure the base of the bowl doesn’t touch the water). Leave to cool slightly.
  3. Whisk together the eggs, vanilla, and sour cream. Stir this into the cooled chocolate. Put the flour, cocoa powder, and salt in a strainer or sifter, and sift over the chocolate mixture, then fold in, along with the milk chocolate (if using). Spoon into the paper liners, filling to around 2/3 full (an ice-cream scoop is good for this).
  4. Bake in the preheated oven for 18 to 20 minutes, until the muffins rise and are firm to the touch. Let cool for 5 minutes, then transfer to a cooling rack.
  5. Now for the decoration. Melt the chocolate in a heatproof bowl over a pan of simmering water. Using a palette knife or flexible spatula, cover each cake with some of the melted chocolate. Arrange eight licorice strips for the spider’s legs and stick a Mallowmar in the center of each. Finish with Licorice Allsorts and chocolate candy eyes. You can use a blob of writing icing to stick the candy on the Licorice Allsort.
Servings:

16


Baking Time: 18 to 20 minutes

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This content originally appeared in the Complete Party Planner: Over 120 Delicious Recipes and Party Ideas for Every Occasion by Annabel Karmel (Atria Books, 2006) and the Annabel Karmel Family Cookbook (Dennis Publishing, Winter & Christmas 2008 edition).

To learn more about bestselling cookbook author Annabel Karmel, click here.

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