Chocolate Spider Cupcakes
Rich chocolate cupcakes with a tangy cream cheese and cocoa filling. Decorated with chocolate legs and eyes to look like tiny spiders.
- Time
- 55 min
- Serving
- 434 kcal
- Ingredients
- ≈ $0.79
- Protein
- 9 g
Ingredients
- 1 Wheat flour 27 g
- 2 Cocoa powder 6 g
- 3 Sugar 21 g
- 4 Eggspack 10 pcs ≈ $1.93 0.3 pcs
- 5 Butterpack 180 g ≈ $1.58 12 g
- 6 Milk 2.5%pack 930 ml ≈ $0.88 21 ml
- 7 Baking powder 1 g
- 8 Cream cheesepack 140 g ≈ $1.80 21 g
- 9 Dark chocolatepack 90 g ≈ $2.50 12 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cream8 the softened butter5 and sugar until light and fluffy.
Add the egg and milk6, mixing on low speed with a mixer.
Sift in the flour, cocoa powder, and baking powder, mixing until smooth.
Fill the cupcake liners and bake at 350°F (180°C) for 18–20 minutes, until a toothpick comes out clean.
Cool the cupcakes for 20 minutes.
Mix the cream8 cheese with a portion of the cocoa from the batter (or melted chocolate) into a smooth filling.
Pipe the cream8 on top, then use melted chocolate to draw thin legs and dot eyes, letting it set for 10 minutes.
Tips
- Why it works
- Beat the butter with the sugar until pale so air gets into the batter and the cupcakes turn out fluffy. If you skip this, they'll be dense.
- Substitutions
- Use sour cream (21 g) instead of cream cheese, and the frosting will be less thick. Use milk chocolate (12 g) instead of dark chocolate for the eyes.
- Common mistakes
- Cupcakes burn on the bottom if the tin isn't lined with paper cups. Check the color: a brown bottom means they're overbaked.
- Storing and reheating
- Keep in the fridge for 3 days, with the frosting covered with cling film. Warm for 10 seconds in the microwave until the chocolate melts.
- Serve with
- Serve at a birthday party with tea or milk, when you need something bright and fun for kids.
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