Annabel Karmel's chocolate spider cakes

Method

1. Preheat oven to 180°C/350°F/gas mark 4. Line two muffin tins with 18 paper cases. Put the chocolate, butter and sugar in a heatproof bowl and melt, stirring frequently. You can melt the chocolate in the microwave (about 3 mins, stirring after each minute) or over a pan of warm water (make sure the base of the bowl doesn't touch the water). Set aside to cool slightly.
2. Whisk together the eggs, vanilla and sour cream. Stir this into the cooled chocolate. Into this, sift the flour, cocoa powder and salt, and fold in, along with the milk chocolate (if using).
3. Spoon into the paper cases, to about two-thirds full. Bake in the oven for 18-20 mins, until the muffins have risen and are firm to the touch. Allow to cool for 5 mins, then transfer to a cooling rack.
4. For the decoration, melt the chocolate in a heatproof bowl over a pan of simmering water. Using a palette knife, cover each cake with some of the melted chocolate. Arrange a liquorice strip for each of the spider's eight legs and stick a teacake in the centre of these. Use a blob of writing icing to stick the M&Ms on to the Liquorice Allsorts for eyes.