Lorraine Pascale's chocolate muffin spiders recipe

Name: Lorraine Pascale's chocolate muffin spiders recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g (10.6oz) cream cheese; 50 g (1.8oz) creme fraiche; 3 tbsp icing sugar, sifted; 2 drops vanilla extract, or seeds from 1/2 a vanilla pod; 275 g (9.7oz) self-raising flour; 50 g (1.8oz) dark chocolate chips; 50 g (1.8oz) caster sugar; 25 g (0.9oz) cocoa powder, sifted; 1 tsp baking powder; 0.5 tsp bicarbonate of soda; 1 egg; 2 egg whites; 275 ml (9.7fl oz) semi-skimmed milk; 50 ml (1.8fl oz) sunflower oil; 50 g (1.8oz) strawberry or cola laces (sweets, cut into 96 x 5cm lengths; 24 M&M's or Smarties

Servings: persons

300 g (10.6oz) cream cheese
50 g (1.8oz) creme fraiche
3 tbsp icing sugar, sifted
2 drops vanilla extract, or seeds from 1/2 a vanilla pod
275 g (9.7oz) self-raising flour
50 g (1.8oz) dark chocolate chips
50 g (1.8oz) caster sugar
25 g (0.9oz) cocoa powder, sifted
1 tsp baking powder
0.5 tsp bicarbonate of soda
1 egg
2 egg whites
275 ml (9.7fl oz) semi-skimmed milk
50 ml (1.8fl oz) sunflower oil
50 g (1.8oz) strawberry or cola laces (sweets, cut into 96 x 5cm lengths
24 M&M's or Smarties

1
Preheat the oven to 210C/fan 190C/ gas mark 6 1/2.
2
Line a 12-hole muffin tin with paper muffin cases.
3
Put the flour, chocolate chips, sugar, cocoa powder, baking powder and bicarb into a medium bowl.
4
Toss together briefly and make a well in the centre.
5
Beat the egg and egg whites together briefly in a small bowl to combine and pour them into the centre of the dry ingredients.
6
Add the milk and sunflower oil also and mix everything together until well combined and smooth.
7
Using two spoons, divide the mixture evenly among the paper cases.
8
They should be filled just over halfway in the case.
9
Bake in the oven for about 20 minutes or until a skewer inserted in the centre of a muffin comes out clean.
10
Once cooked, remove from the oven and leave to cool.
11
Meanwhile, prepare the icing.
12
Simply beat the cream cheese, creme fraiche, icing sugar and vanilla seeds (or extract) together in a medium bowl until smooth.
13
Cover and leave in the fridge until ready to use.
14
Once cool, place the muffins onto a serving plate.
15
Divide the icing among the twelve muffins and use a small palette knife or round-bladed knife to spread as evenly as possible over the top of each one.
16
Stick one strawberry or cola lace piece into the icing, near the centre, and leave it hanging down so it reaches to the plate.
17
Repeat to give four legs on each side of every cupcake.
18
Stick on the M&Ms or Smarties for the eyes just before serving (any earlier and they will bleed onto the icing).

1053

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 300 g (10.6oz) cream cheese, 50 g (1.8oz) creme fraiche, 3 tbsp icing sugar, sifted, 2 drops vanilla extract, or seeds from 1/2 a vanilla pod, and more.

Yes, Lorraine Pascale's chocolate muffin spiders recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!