Chocolate spider cup cakes
These are quick to prepare and so rich and fudgy adults can enjoy them too.
Photo: Quentin Jones
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- 250g butter
- 250g dark chocolate
- 6 eggs
- 310g castor sugar
- 70g plain flour
- 90g plain yoghurt
- 500g icing sugar
- 30g dark cocoa powder
- 48 Tic Tacs
- 200g liquorice strips cut into 4cm long, thin strips
Pre-heat oven to 170C. Melt butter and chocolate in a bowl over simmering water.
Whisk eggs and castor sugar on high for 10 minutes. Fold through chocolate and butter and then flour.
Spoon mixture into 24 large cup cake pans and bake for 15 minutes. Allow to cool.
Mix together yoghurt and 300 grams icing sugar and spread over cup cakes. Mix together remaining icing sugar, cocoa and just enough water to make a smooth icing that is not too runny.
Spread onto tops of cup cakes to create spider bodies and heads. Use tic tacs for eyes and liquorice strips for legs.
Makes about 24