© J Sainsbury plc 2020
Spider web cupcakes
Deliciously spooky spider web cupcakes for Halloween made with dark and white chocolate
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Ready in 27 minutes
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Cooking time 17 minutes
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Prep time 10 minutes
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Makes 15
Ingredients
- 150 g dark chocolate (50% cocoa solids), 100g broken into pieces, 50g finely chopped
- 100 g butter
- 90 g self-raising flour
- 200 g light muscovado sugar
- 15 g cocoa powder
- 1 large egg
- 2.5 tbsp natural yogurt
- 75 ml double cream
- 2 tsp caster sugar
- 50 g white chocolate (or a white writing icing pen)
Method
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1
Preheat the oven to 180°C, fan 160°C, gas 4. Line a bun tin with fairy cake cases. Put the 100g of chocolate pieces, butter and 50ml water into a small pan. Stir over a gentle heat until the chocolate melts, then set aside.
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2
In a large bowl, mix together the flour, sugar and cocoa. Break up any lumps of sugar with your fingers. In another bowl, beat together the egg and yogurt.
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3
Stir the egg and chocolate mixtures into the flour and mix well. Spoon this mixture into 15 fairy cake cases (you may have to cook these in a couple of batches). Bake for 15-20 minutes until the cupcakes have risen and are firm to the touch. Transfer to a wire rack and allow to cool completely.
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4
For the icing, heat the cream in a pan until starting to boil. Stir in the 50g of finely chopped chocolate and sugar until the mixture is smooth. Allow to cool, then spoon over the cupcakes.
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5
Melt the white chocolate, then drizzle spiral shapes over the cupcakes, or use the icing pen. With a cocktail stick, pull lines through the circles to make the web effect. Allow to set.
