How to make
Suitable for : Intermediate
Time to allow : 65 Minutes comprising of
Preparation time : Ten minutes
Baking time : 20 to 25 minutes
Decorating : Ten minutes
You Will Need
Makes approximately 12 cupcakes.
Small piping bag
Small round piping nozzle
125 grams of Butter, softened
100 grams of Self-raising flour
25 grams of Cocoa powder
1.5 teaspoons of Bicarbonate of soda
Two large free range eggs
100 millilitres of Milk
Quarter teaspoon of Nielson Massey pure chocolate extract
150 grams of Dark chocolate, melted
150 grams of White chocolate, melted
Preheat oven to 170 degrees C and line a 12-hole cupcake tin with the black muffin cases.
In a mixing bowl cream the butter until pale and soft. Add the caster sugar and beat again until light and fluffy.
Add the eggs one at a time beating between each addition. Sift in the flour, baking powder and cocoa.
Mix the milk and chocolate extract together then add to the other ingredients. Mix slowly until all of the ingredients are combined.
Spoon mixture into the cupcake cases and bake for 20 to 25 minutes.
When baked, take out of the oven and place on a cooling rack as soon as possible.
To decorate, melt the white and dark chocolate separately. Pour a little of each into separate piping bags. Spread the dark chocolate onto the top of the cupcake creating a smooth surface. Quickly pipe circles of white chocolate onto the cupcake, then using a toothpick, draw through the chocolate to make the spider web design.
Do the same with the opposite design.