Recette Halloween - Mini cupcake araignée - Chef Jonathan Garnier - La Guilde Culinaire


Gourmet recipe of dark chocolate cupcake with a spider look. A classic for Halloween.

Serving: 24 - Prep Time: 40 minutes - Cook Time: 25 minutes



  1. Preheat oven, rack in center, to 180°C (350°F).

  2. In a bowl, with a whisk, beat the eggs. Add butter and sugar and continue beating for 2 to 3 minutes.

  3. Gradually stir in flour, baking powder, baking soda, cocoa powder and salt.

  4. Stir in milk.

  5. In a double boiler, melt chocolate.

  6. Stir the chocolate into the mixture.

  7. Once homogeneous, in cupcake moulds, lined with cupcake paper, distribute the preparation and let cook in the oven 20 to 25 minutes.

  8. To make eyes, place 2 pearls per cupcake.

  9. To make the spider's legs, mix the black fondant and tylose so that the fondant hardens. Roll the fondant into thin, slightly folded rods. Let harden and stick in the cupcake.


You can replace the black fondant with white fondant mixed with black water-soluble dye