Ingredients

Cup cakes

2 large eggs
50 g regular salted butter
1 dl flour
1 tsp backing powder
1 dl  dark brown Muscovado sugar
6 drops  vanilla extract

Covering

8 pcs Dumle original chocolates
1 tsp water

Decoration

12 pcs Dumle original chocolates
4 pcs Fazer liquorice sticks
  small white sugar stars
  white sugar fondant
  black edible colour
  edible glue

Directions

Cup cakes

  1. Break the eggs into a bowl and add the muscovado sugar and vanilla extract.
  2. Sift in the flour and backing powder.
  3. Mix all ingredients to a smooth dough.
  4. Divide the dough evenly into 8 muffin cups.
  5. Bake in a 190°C hot oven for 10 minutes. 
  6. Let the cup cakes cool down.

Covering

  1. Put the Dumle chocolates and the water into a small pan and melt the candies, constantly stirring, on low heat until you have a smooth, fluid mass.
  2. Spread the mass with the back of a spoon onto the cup cakes and leave to cool.
  3. Keep the pan on a mild heat to prevent the mass from hardening.

Decoration

  1. Take 4 Dumle original chocolates and cut them in halves.
  2. Roll the chocolate halves, one half at a time, in your hands until you get nice little balls.
  3. Put one whole chocolate and one chocolate ball on each cup cake.
  4. Roll 16 small balls with the sugar fondant and flatten them.
  5. Use the black food colouring to paint small dots into the white sugar mass.
  6. Fix the sugar eyes with a small amount of edible glue to chocolate balls.
  7. Fix one sugar star on top of each whole chocolate using the edible glue.
  8. Cut the liquorice sticks into 2 cm long pieces.
  9. Slice the liquorice pieces on the long side into 5 slices, continue with the four flattest pieces.
  10. Cut the liquorice slices into long triangles and remove also a triangle from the inside of the triangle. Leave 3 mm, on the side of the head, straight for easier attachment of the legs.
  11. Attach the legs, 4 on each side, to the head. Use some edible glue if necessary.