Cobweb Fudge Food

SPIDER WEB CHOCOLATE FUDGE MUFFINS

Spider web chocolate fudge muffins image

Special Hallowe'en chocolatey bakes for lucky trick or treaters - you can make ahead and freeze

Provided by Angela Nilsen

Categories Dessert, Treat

Time 45m

Yield Makes 10

Number Of Ingredients 11

Ingredients

50g dark chocolate (55% cocoa solids is fine)
85g butter
1 tbsp milk , water or coffee
200g self-raising flour
½ tsp bicarbonate of soda
85g light muscovado sugar
50g golden caster sugar
1 egg
142ml carton soured cream
100g dark chocolate (as above)
100g white chocolate

Steps:

Preheat the oven to fan 170C/ conventional 190C/gas 5 and line a muffin tin with 10 paper muffin cases. Break the chocolate into a heatproof bowl, add the butter and liquid. Melt in the microwave on Medium for 30-45 seconds (or set the bowl over a pan of gently simmering water). Stir and leave the mixture to cool.
Mix the flour, bicarbonate of soda and both sugars in a bowl. Beat the egg in another bowl and stir in the soured cream, then pour this on the flour mixture and add the cooled chocolate. Stir just to combine - don't overmix or it will get tough.
Spoon the mixture into the cases to about three quarters full. Bake for 20 minutes until well risen. Loosen the edges with a round-bladed knife, let them sit in the tins for a few minutes, then lift out and cool on a wire rack.
For the topping, make two piping bags out of greaseproof paper (or cut the ends off two clean plastic bags). Break the dark and white chocolate into separate bowls and melt in the microwave on Medium for 2 minutes (or over a pan as in step 1). Put 2 spoonfuls of dark chocolate in one bag and the same of white chocolate in the other.
Working with one muffin at a time, spread with dark chocolate from the bowl, letting it run down a bit, then pipe four concentric circles of white chocolate on top. Using a small skewer, drag through the circles at regular intervals, from the centre to the edge, to create a cobweb effect. Repeat with four more muffins. On the remaining five, spread over the white chocolate and decorate with the dark. Best eaten the day they're made - even better while the chocolate's soft.

Nutrition Facts : Calories 349 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium

COBWEB CAKES

Cobweb Cakes image

Drizzle glaze over chocolate cakes to look like cobweb - a tasty dessert treat on Halloween.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 12

Number Of Ingredients 7

Ingredients

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1/2 cup chopped dried or maraschino cherries
1 1/2 cups powdered sugar
3 tablespoons butter or margarine, melted
1/2 teaspoon vanilla
2 to 3 tablespoons milk

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Line 12 regular-size muffin cups with paper liners. Make brownie mix as directed on box, using water, oil and eggs. Stir in chopped cherries. Divide batter evenly among muffin cups.
Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
In medium bowl, mix powdered sugar, butter, vanilla and enough milk with spoon until glaze is smooth and spreadable. Drizzle glaze over cakes to look like cobwebs.

Nutrition Facts : Calories 400, Carbohydrate 60 g, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 188 mg

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