Annabel Karmel’s Chocolate Spider Cakes

Jane Kaylie


The best spooky Halloween treat for kids is here. With a rich chocolate sponge covered in chocolate these are are best scary treats for Halloween Party. Checks out its secret recipe to make your Kid`s Halloween party extra ordinary special this time !

pinch tips: How to Measure Ingredients




18 cakes


20 Min


20 Min




6 oz
dark chocolate, chopped
6 oz
butter, cut into 2cm cubes
7 oz
soft light brown sugar
3 eggs, at room temperature
1 tsp
vanilla extract
2 Tbsp
sour cream
5 oz
self raising flour
2 Tbsp
cocoa powder
pinch of salt
3 oz
milk chocolate, finely chopped or chips (optional)
4 oz
milk chocolate
liquorice laces
16 chocolate marshmallow teacakes
liquorice allsorts
tube of writing icing

Directions Step-By-Step

Preheat oven to 180°C/350°F/gas mark 4. Line two muffin tins with 18 paper cases. Put the chocolate, butter and sugar in a heatproof bowl and melt, stirring frequently. You can melt the chocolate in the microwave (about 3 mins, stirring after each minute) or over a pan of warm water (make sure the base of the bowl doesn't touch the water). Set aside to cool slightly.
Whisk together the eggs, vanilla and sour cream. Stir this into the cooled chocolate. Into this, sift the flour, cocoa powder and salt, and fold in, along with the milk chocolate (if using).
Spoon into the paper cases, to about two-thirds full. Bake in the oven for 18-20 mins, until the muffins have risen and are firm to the touch. Allow to cool for 5 mins, then transfer to a cooling rack.
For the decoration, melt the chocolate in a heatproof bowl over a pan of simmering water. Using a palette knife, cover each cake with some of the melted chocolate. Arrange a liquorice strip for each of the spider's eight legs and stick a teacake in the center of these. Use a blob of writing icing to stick the M&Ms on to the Liquorice All-sorts for eyes.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Dietary Needs: Low Sodium
Other Tag: Quick & Easy