10 Oreo cookies
50 gr plain chocolate
150 gr white plain, cake or pastry flour
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
70 gr unsalted butter, softened
150 gr granulated sugar
2 large eggs, beaten
1/2 teaspoon pure vanilla extract
6 teaspoons soured cream
6 teaspoons water
100 gr mini plain chocolate chips
360 gr fondant, coloured green with 1 drop mint green paste food colouring
1 quantity Dark Chocolate Ganache
115 gr chocolate cookies, finely crushed
115 gr mini plain chocolate chips
How to bake
1. Make the hands by rolling the green fondant into 12 balls.
2. Press one end of each ball to thin it out into a cylinder shape.
3. Flatten the rounded end so that the piece of icing vaguely resembles a ping-pong bat.
4. Using a craft knife, make one cut on one side of the flattened area to make a thumb.
5. Pull it out to the side.
6. Make a second cut in the middle of the remaining rounded portion, and a third and fourth cut on either side to create 4 fingers.
7. Pull and mould the tips of the fingers to make them slightly pointed.
8. Using a cocktail stick, score 3 lines into each finger to create joints, this will be the palm side of the hand.
9. On the reverse side, use the cocktail stick to indent a fingernail shape at the end of each finger.
10. Bend the fingers up from the palm to resemble a claw.
11. Prop the hand against a vertical surface so that it dries in the claw shape and make another 11.
12. Preheat the oven to 180°C/350°F.
13. Line a 12-hole muffin tin with 12 large paper baking cases.
14. Crush the Oreo cookies into small pieces, spoon one tablespoon into each paper case and leave the rest behind.
15. Melt the chocolate, remove from the heat and leave to cool.
16. Sift the flour, bicarbonate of soda and salt together and set aside.
17. Put the butter and sugar in a large bowl and beat together until it is pale and fluffy.
18. Blend in the melted chocolate and then gradually beat in the eggs and mix well together.
19. Mix in the vanilla extract and sour cream.
20. Add half the flour mixture and blend in, then mix in the water and remaining flour mixture until everything is incorporated.
21. Spoon half the mixture into the paper cases and spread over the cookies.
22. Add 1 heaped teaspoon of chocolate chips to each.
23. Add the remaining mixture and sprinkle the remaining chocolate chips and cookie pieces over the tops.
14. Bake the cupcakes for about 25 minutes, until well risen and firm to the touch.
15. Transfer to a wire rack and leave to cool.
16. When the cupcakes are cold, spread or pipe the Dark Chocolate Ganache on top of each cupcake. 17. Mix together most of the chocolate cookie crumbs and all of the chocolate chips in a dish and dip the top of each cupcake into the mixture to create graveyard earth.
18. Push a cocktail stick into the wrist end of each hand and press into the earth to anchor it.