Add a spooky touch to classic chocolate cupcakes this Hallowe’en with this simple chocolate cobweb top-ping. Great to make with kids and to hand out to Trick or Treaters!
For the cupcakes
- 250g Divine 70% dark chocolate, chopped
- 250g Fairtrade caster sugar
- 150g unsalted butter, cubed
- 125g ground Fairtrade almonds
- 75g plain flour
- 4 large eggs, separated
- 1/2 tsp vanilla paste
- Pinch salt
- 150g Divine 70% dark chocolate, finely chopped
- 150ml double cream
- 1 tbsp golden syrup
- 2-3 tbsp warm whole milk to thin glaze (optional)
White Chocolate Glaze
- 60g Divine white chocolate, finely chopped
- 50ml double cream
Prep: 20 minutes
Bake: 20-25 minutes
Oven temp: 160 C Fan | 180 convection
1. Preheat the oven to 180C and line a muffin tin with cupcake cases.
2. Beat the egg whites and salt until you have stiff peaks and set aside.
3. Place the chocolate and butter in a small pot and melt gently over very low heat, stirring occasionally. Set aside to cool slightly.
4. Place the egg yolks, vanilla paste and sugar in a bowl and whisk vigorously with a balloon whisk or hand mixer until the sugar is dissolved.
5. Gradually add the chocolate into the egg yolks and stir together to combine.
6. Sift in the almonds and flour and stir together until batter is smooth.
7. Add a third of the egg whites to loosen to the batter and then gently fold in the rest.
8. Divide the batter among the cupcake cases filling almost to the top. Bake for 20-25 minutes or until the cupcakes are firm to the touch and a skewer inserted in the centre comes out clean.
9. Cool in the tin and then transfer to a wire rack.
10. Put the chopped dark chocolate in a small bowl. Heat the cream and golden syrup until almost boiling then pour over the chocolate. Leave to stand for a couple of minutes then stir until glossy and smooth. Only add the milk if you need to thin the glaze out slightly. Keep the glaze over a pot of hot water while you ice the cupcakes to prevent it from setting.
11. Place the white chocolate in a bowl. Heat the double cream and pour over the chocolate. Leave to stand and then stir gently until the chocolate melts. Leave to stand until the chocolate cools down slightly but is still pourable. Transfer to a small piping bag fitted with a small round tip (or use a silicone decorating bottle fitted with a small round tip).
12. Dip one cupcake into the chocolate glaze so that the top is entirely covered. Smooth the chocolate if needed.
13. Carefully pipe a spiral of the white chocolate over the glaze. Using a toothpick, drag through the spiral from the centre to the edge, to create a cobweb effect. Repeat with the remaining cupcakes.
14. Leave the chocolate to set before serving.