CHOCOLATE MUMMY CUPCAKES

Directions

1.Melt dark chocolate and butter in microwave in 30-second intervals, stirring between each, until well combined.

2. Let chocolate mixture cool slightly. Then, add eggs and sugar, beating until sugar is completely dissolved. Add whipping cream and beat again. Add honey and mix all ingredients well for approximately 1 minute.

3. Add both flours, cocoa powder and baking powder. Gently mix dry into liquid ingredients until you get a homogeneous dough. Add a splash of Vainilla Molina and stir gently.

4. Cover dough with plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 170 °C/338 °F.

5. Lightly grease a muffin tin with butter and sprinkle with some cocoa powder.

6. Transfer dough to a pastry bag and distribute it in mold. Bake for 8-10 minutes, and when ready, remove pan from oven and tap lightly to release muffins.

7. Let cool completely on a rack before decorating.

8. Melt white chocolate and pour into a pastry bag with a thin nozzle. Draw "mummy bandages" on cupcakes in a messy, crisscross pattern, leaving room for eyes.

9. Place candy eyes on each cupcake, using a little white chocolate as glue if necessary.

10. Let chocolate cool and store in a cool place. Enjoy!