Giant Spider Muffins

Ingredients

• 25g (1oz) cocoa powder
• 50g (2oz) unsalted butter, softened
• 150g (5oz) caster sugar
• 1 medium size egg
• 75g (3oz) plain flour
• 1.25ml (¼ tsp) Dr. Oetker Baking Powder
• 2.5ml (½ tsp) Dr. Oetker Bicarbonate of Soda
• 10 large chocolate covered biscuits, e.g. Wagon Wheels
• 325g tub Dr. Oetker EasyIce Chocolate Butter Icing
• Dr. Oetker Muffin Cases

To decorate

• 1 tube Dr. Oetker Black Designer Icing
• Dr. Oetker Chocolate Beans

Method

1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Place 10 Muffin Cases in a muffin tin.
2. Whisk cocoa powder with 125ml (4fl.oz) cold water.
3. Whisk together butter, sugar and egg until pale and creamy. Sift flour, Baking Powder and Bicarbonate of Soda into the bowl and add cocoa mixture. Stir well.
4. Divide mixture between muffin cases, smooth over and bake for about 20 – 25 minutes until slightly risen and firm to touch. Cool completely then remove from muffin cases.
5. Cover tops and sides of each muffin with EasyIce Chocolate Butter Icing and place icing side down on a biscuit. Now ice the top. The muffin is the spider’s body.
6. Using Black Designer Icing with writing nozzle, pipe 8 ‘legs’ round top of ‘body’ to biscuit. Decorate with Chocolate Beans for eyes and mouth. Store in a sealed container if you don’t devour immediately!

Makes: 10