Little Wraith Cakes

These Spooktakular Halloween Cakes are fun and easy to make.

They are gluten free and if you choose not to make them for halloween they can be topped with buttercream, cream cheese icing or chocolate ganache.

The batter can also make a 20cm cake to be baked for 30-35 minutes.

250g dark chocolate

250g butter

4 eggs

50g caster sugar

350g toasted almonds, ground in a food processor

1 bag of white chocolate melts

1 bag of marshmallows

1 packet of candy eyeballs or black gel icing or dark chocolate

Preheat the oven to 180c.

Melt the dark chocolate and butter together.

Beat the eggs and sugar until they are very pale and double their volume.

Fold through the chocolate mixture.

Fold through the ground almonds.

Spoon into lined cupcake pans until 3/4 full.

Bake for 15-20 minutes or until an inserted skewer comes out clean.

Allow to cool completely on a wire rack.

Melt the white chocolate.

Dab a little on each cupcake and secure a marshmallow.

Spoon over about a tablespoon of white chocolate so it flows over the marshmallow and down the sides to pool on top of the cupcake.

Secure the candy eyes when the chocolate is semi set.

Alternatively use a gel icing pen or melted dark chocolate to dot on some eyes and even a mouth.

Makes 12-15 cupcakes.