Ingredients (approx. 25 servings):
preparation
Ingredients (approx. 40 servings):
Preparation:
Ingredients (for approx. 16 servings):
Preparation:
Ingredients (approx. 12 servings):
Preparation:
Ingredients (approx. 12 servings):
Preparation:
Melt the dark chocolate and butter in a water bath and mix both ingredients until a homogeneous mass is formed – set aside briefly to cool. Then stir in the sugar with a hand mixer until you get a fluffy consistency.
Now stir both eggs into the chocolate mixture one after the other, then add the flour step by step – the same applies to the milk. This is the only way the dough doesn’t get lumps. Last but not least, fill the mixture evenly into the twelve muffin cups and place the muffin tin in the preheated oven for 20 minutes.
After baking, let the muffins cool briefly on a wire rack. Meanwhile, warm the chocolate icing and spread it over the twelve muffins. Immediately afterwards you can unroll the licorice snails and cut off six equally long “legs” from each spider, which you stick into the side of the dough.
Last but not least, sprinkle the “bodies” with the chocolate chips. Now press two chocolate buttons next to each other onto each muffin for the “eyes”. If you like, you can also use colored chocolate lenses – or you can place a colored sugar ball on each brown eye for the “pupils”.
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