Chocolate Voodoo Cakes

These sweet, chocolatey treats come complete with marzipan bones that will scare the wits out of those who are brave enough to bite in!

CAL/SERV:574

YIELDS:12

PREP TIME:0 hours 10 mins

COOK TIME:0 hours 24 mins

TOTAL TIME:0 hours 34 mins

INGREDIENTS

MARZIPAN BONES:

1 can marzipan (or 7-ounce tube)

CUPCAKES:

1 3/4 c. all-purpose flour

1/2 c. unsweetened cocoa powder

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 c. sugar

1/2 c. canola oil

1 large egg

2 tsp. vanilla extract

1 c. brewed coffee

FROSTING:

1 jar chocolate-hazelnut spread (Nutella)

1 tub whipped chocolate frosting

DECORATIONS:

Chocolate wafer cookie crumbs

Edible purple glitter

DIRECTIONS

For the marzipan bones: Shape 1/4 teaspoon to 1/2 teaspoon of the marzipan into bone shapes (about 50 to 60 bones). Let air-dry on a wire rack. (Can be made several days ahead and stored loosely covered.)
For the cupcakes: Cupcakes: Heat oven to 350°F. Line a 12-cup muffin pan with paper liners. In a small bowl, whisk flour, cocoa, baking powder, baking soda, and salt. In a large bowl, with mixer on medium, beat sugar, oil, egg, and vanilla until combined. Beat in flour mixture in thirds, alternating with coffee, until blended. Beat 2 minutes, scraping bowl occasionally, until batter is smooth. Divide batter evenly among muffin cups.
Bake for 22 to 24 minutes, until a pick inserted in cupcakes comes out clean. Let cool in pan 5 minutes before removing to wire rack to cool completely.
Gently fold chocolate spread into frosting just until combined (this will firm up frosting). Spread or pipe onto cupcakes, mounding in center. Lightly sprinkle frosting with cookie crumb "dirt" and a little edible glitter. Top each cake with 3 marzipan bones, gently pressing into frosting.
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