Combine chocolate cupcakes with cheesecake, honey comb and frosting and you get these wonderful (rich!) Halloween Spider Cakes.
This recipe can be a little time consuming – but well worth it! They are adorable, fun and delicious.
If you want a simplified version, buy the cupcakes and decorate them with the icing and ‘spiders’.
Preheat oven to 200°C/180°C fan-forced. Line a 12-hole (1/3 cup/80ml) muffin pan with paper cases.
Using a food processor, process cream cheese, sugar, salt and egg until smooth and combined. Stir in honeycomb bar and set aside.
Sift flour, cocoa and bicarbonate of soda into a large bowl. Stir in sugar and salt. Make a well in centre of flour mixture. Whisk in sour cream, 2/3 cup water and butter until just combined.
Divide mixture among pan holes. Top with rounded spoonfuls of cheesecake mixture. Bake for 20 minutes or until cheesecake sets. Stand cupcakes in pan for 5 minutes before transferring to a wire rack to completely cool.
Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar and milk, beating constantly until combined. Tint buttercream orange. Using a piping bag with a 2mm star nozzle, pipe buttercream on cupcakes (see note).
To decorate, place melted chocolate in a small snap-lock bag. Snip off the tip of 1 corner. Use figurines and chocolate to decorate biscuits. Place 4 liquorice spider legs on each cupcake. Top each with a decorated biscuit. Serve.
NOTE: The buttercream makes enough for a generous piping on each cupcake. You may not want to use it all as the cupcakes are quite rich with the cheesecake centre. Use enough to hold and position the biscuits on the cupcakes. Before consuming, remove small decorations for young children.
STORAGE: Store in a cool dark place in an airtight container for up to 3 days.