Ingredients (about 25 servings):
preparation
Ingredients (about 40 servings):
Preparation:
Ingredients (for approx. 16 servings):
Preparation:
Ingredients (about 12 servings):
Preparation:
Ingredients (about 12 servings):
Preparation:
Melt the dark chocolate together with the butter in a water bath and mix both ingredients until a homogeneous mass is formed – set aside to cool briefly. 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. That’s the only way the dough won’t get any lumps. Finally, fill the mixture evenly into the twelve muffin cases and place the muffin tin in the preheated oven for 20 minutes.
After baking, let the muffins cool down briefly on a wire rack, while you warm up the chocolate icing and spread it over the twelve muffins. Immediately afterwards you can unroll the liquorice snails and cut off six equally long “legs” per spider, which you stick into the dough on the side.
Finally, sprinkle the “bodies” with the chocolate chips. Now press two chocolate beans for the “eyes” next to each other on each muffin. If you like, you can also use colored chocolate beans – or you can put a colored sugar ball on the brown eyes for the “pupils”.
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