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Chocolate cheesecake spider cupcakes
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Makes: 12 cupcakes
120g soft cheese
220g golden caster sugar
110g sunflower oil
140g plain flour
40g cocoa powder
1 tsp baking powder
For the decoration
25g Essential mini white marshmallows
150g Cooks’ Ingredients black icing
24 Cake Decor edible eyes
1. Preheat the oven to 180ºC, gas mark 4, and line a 12-hole muffin tin with cupcake cases. Lightly beat 1 egg in a large jug or bowl. In a small bowl, use a balloon whisk to whip the soft cheese until smooth, then stir in ½ the beaten egg and 40g sugar; set aside.
2. Add the remaining 2 eggs to the jug or bowl, then mix in the oil and milk. Stir in the remaining 180g sugar. Sift over the flour, cocoa, baking powder and a pinch of salt; combine. Pour into the cases, then add a spoonful of the cheese mixture into the centre of each. Bake for 18-20 minutes, until risen, a skewer comes out clean and the topping has set. Transfer to a wire rack to cool completely.
3. For the decoration, you will need to work in batches as the marshmallow sets quickly. Put 6 marshmallows in a microwavable bowl; microwave for 20 seconds to melt slightly (or put in a small bowl over a small pan of just-simmering water). Use a cocktail stick or skewer to mix, then drag some marshmallow across a cupcake from side to side in a zigzag pattern, catching it on the edges of the case, so it ‘pulls’, creating a cobweb effect. Repeat with the remaining marshmallows and cakes – 6 marshmallows should ice 2 cakes.
4. Roll 12 balls of black icing, then flatten to roughly the size of a pound coin. Roll out the remaining icing to 0.3cm thickness; use a sharp knife to cut into thin strips, about 1.5cm long. Arrange 8 strips across each cupcake for legs, and add the circle as the ‘body’ in the middle. Use a little water to attach 2 edible eyes to each spider.
Cook’s tipGrease your hands with a little sunflower oil before making the spiders, to prevent the icing sticking to them.
Typical values per serving:
This recipe was first published in October 2021.