Halloween cupcakes
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2 rates
Preparation : 30 min
Cooking : 20 min
Total time : 50 min Rest : 0 min
12 pieces
200 g of mascarpone
3 tbsp of chocolate and hazelnut spread (Nutella®)
1 tbsp of icing sugar
175 g of butter
125 g of sugar
4 eggs
75 g of plain flour
1 sachet of baking powder (11 g)
100 g of dark chocolate
12 marshmallows
Associated products
RECIPE STEPS
1
In the metal bowl, place the mascarpone, the nutella and the icing sugar.
Run the program.
Set aside in the fridge and wash the bowl.
- 200 g of mascarpone
- 3 tbsp of chocolate and hazelnut spread (Nutella®)
- 1 tbsp of icing sugar
Expert
02:00 / 5 / __°C
2
Preheat the oven to 200 °C.
Place paper ramekins in a muffin tin.
3
Place in the metal bowl, the butter, 75 g of chocolate cut into pieces and run the program.
- 175 g of butter
- 75 g of dark chocolate
Chocolate
05:00 / Auto / 60°C
4
Install the whisk.
Add the sugar and eggs and run the program.
- 125 g of sugar
- 4 eggs
Expert
03:00 / 7 / __°C
5
Add the flour and baking powder and run the program.
- 75 g of plain flour
- 1 sachet of baking powder (11 g)
Expert
03:00 / 7 / __°C
6
Divide the dough into the muffin tins.
Bake for about 20 minutes.
7
When the cupcakes have cooled down well, ice the cupcakes with the icing.
8
Melt the chocolate in a bain-marie.
Dip the base of the marshmallows in the melted chocolate and place them on each cupcake.
- 25 g of dark chocolate
9
Store in the fridge until the chocolate has set.
10
On the work surface, spread out the sugar dough. Cut out circles of about 10 cm and place the circles on the marshmallows to create ghosts.
With the leftover sugar dough, make small eyes to decorate the ghosts.
