• First melt the white chocolates in the microwave – 15 seconds at a time until melted. Transfer it to your pastry bag to design your spider webs. Refrigerate.
  

BLACK VELVET CAKE

• Preheat oven to 350F/180C. Place your Mini Muffin Flexipan® Tray on the top of your Medium Perforated Baking Sheet. 
• In a mixing bowl, whisk together all the dry ingredients (Cocoa Powder, Sugar, All-purpose Flour, Baking Powder and Salt). Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the sour cream, vegetable oil and vanilla bean paste. Mix until it is all incorporated.
• Using your mini Ladle, scoop the batter into each well of your Flexipan®.
  

BAKE!

• Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your Mini Muffins from 10min). It is ready when the toothpick inserted into the center comes out clean.
  
• Once your Halloween Black Velvet Muffins are out of the oven, let them cool down for about 10min before unmolding. Set aside on your cooling rack while preparing your black velvet frosting.

BLACK VELVET CREAM CHEESE FROSTING

• In your mixing bowl, beat the softened butter and cream cheese together until creamy. Add the vanilla paste and sea salt. Stir until combined. Gradually add the confectioners sugar. Then, add the black cocoa powder together with the heavy whipping cream. Mix until completely combined.
• Transfer your Frosting to a piping bag with the star tip on. Pipe your frosting into a Swirl. Add Sprinkles and your Halloween decorations on top. Enjoy & Bon Appétit!