Bloody halloween muffin cupcakes with Caramel filling

Melt 50 g Milk chocolate and 50 g Dark chocolate together in a Bowl for 1 minute at 600 watts in the microwave. Stir briefly and set the chocolate aside.

Put 80 g butter and 80 g sugar into a large Mixing bowl and beat both for 5 minutes at medium speed with the Whisk until the mixture is pale and creamy.

Add 2 eggs and mix for 30 seconds at medium speed. Then pour in 125 g milk and mix for another 30 seconds at the same speed.

Add 100 g flour, 25 g almond powder and 7 g Baking powder. For the Baking powder we recommend a spoon scale, as it lets you weigh such small amounts much more precisely.

Mix the batter for 1 minute at the highest speed. Finally add the melted chocolate and mix until you get a smooth, even batter.

Preheat the oven to 180 °C fan. Fill the batter into a large Piping bag using a Measuring cup, place the black metallic cases into the Baking tin and fill them ¾ full. Bake the muffins for 20 minutes in the middle of the oven and then put them onto a Cake rack straight away so the cases do not come loose.

Put 250 g Isomalt and 50 g water into a pot and heat everything over medium heat to 150 bis 160 °C. Be sure to check the temperature with a Thermometer.

Pour the hot Isomalt onto a Silicone mat, ideally with a Baking tray underneath. Let it cool for about 1 hour at room temperature and then break it into shards with a small rolling pin. Never break it with your hands, because the edges are sharp!

Twist the corer into the centre of each cupcake until you reach the base, then pull it out carefully. Use the Ejector to release the piece of sponge. Halve it and place one half back onto the base of the cupcake.

Fill the creamy caramel into a Piping bag and fill the cupcakes to ¾. Seal them with a quarter of the sponge you removed. The remaining little piece you may nibble entirely without a guilty conscience!

Put 300 g full cream, 150 g mascarpone and 45 g icing sugar into a large Mixing bowl and whip everything to a stiff whipped cream.

Fit a 1M Piping nozzle into a large Piping bag and pipe a generous rosette of mascarpone cream onto each cupcake.

Using the red Glitter sugar pen, dab a little «blood» onto the Isomalt shards and stick them into the whipped cream. To finish, let a few red drops run over the Isomalt and cream. Place the shards no more than 3 hours before serving, otherwise they can melt in the fridge.