Spider-web cupcakes

Deliciously spooky spider-web cupcakes for Halloween made with dark and white chocolate.

Serves: 15

Preparation time: 20 minutes

Cooking time: 20 minutes

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You will need

150g dark chocolate (50% cocoa solids), 100g broken into pieces and 50g finely chopped
100g unsalted butter
90g self raising flour
200g light muscovado sugar
15g cocoa powder
1 large egg

Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a cupcake tin with fairy cake cases.
Put the 100g of dark chocolate pieces, butter and 50ml water into a small pan. Stir over a gentle heat until the chocolate melts, then set aside.
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.
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.
For the icing, heat the cream in a pan until starting to boil. Stir in the 50g of finely chopped dark chocolate and the caster sugar until the mixture is smooth. Allow to cool, then spoon over the cupcakes.
Melt the white chocolate, then drizzle spiral shapes over the cupcakes, or use the icing pen. With a cocktail stick, start in the centre and gently pull lines outwards through the circles to make the web effect. Allow to set.

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