Milk chocolate Halloween cupcakes


Makes 12

Difficulté : medium

Prix : average

Preparation time : 30 mins
Standing time : 4 hrs
Cooking time : 35 mins


  • 1 pot (125g) natural yoghurt
  • 1/2 yoghurt pot of milk
  • 1/2 yoghurt pot of sunflower oil
  • 1 egg
  • 1 yoghurt pot of sugar
  • 2 yoghurt posts of self-raising flour
  • 1/2 teaspoon (2g) of baking powder
  • 1/2 yoghurt pot of unsweetened cocoa powder

Milk chocolate ganache

  • 200 g double cream
  • 100 g milk chocolate
  • 1 teaspoon honey


  • 10 g dark chocolate
  • 12 chocolate balls
  • 1 white chocolate button


Preparing the ganache
Heat 50g of the cream with the honey in a saucepan.
Remove from the heat as soon as it boils.
Add the milk chocolate in pieces and whisk until fully combined.
Tip the remaining 150g of cream in and mix.
Cover with cling film and chill for 4 hours.

Preparing the cupcakes
Preheat your oven to 200 degrees for a conventional (non fan-assisted) oven.
In a mixing bowl, whisk the yoghurt, milk, oil and the egg.
Add the flour, sugar, cocoa and baking powder. Whisk together.
Tip the mix into the tube.
Lay out your cupcake cases in the muffin tin.
Use a round nozzle for the tube and pour the mixture into the cupcake cases.
Bake in the oven for 18 minutes.
Leave to cool on a rack, then put the cupcakes in the fridge for 10 minutes.

Decorating the cupcakes
Melt the dark chocolate and pipe, onto aluminium foil, 2-cm long lines of chocolate.
Tip the ganache into a very cold mixing bowl and whisk with an electric beater until the ganache is firm.
Tip the ganache into the tube, take a serrated nozzle and pipe the ganache onto the cupcakes.
Place a chocolate ball in the centre of each cupcake, add 4 lines of chocolate on either side of the ball to make the spider's legs.
Melt the white chocolate in the microwave and, using a wooden tooth pick, draw the spider's eyes on the chocolate balls.
Refrigerate until you serve.



Emma, Casserole & Chocolat

After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat ( in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.

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