Frighteningly Delicious Halloween Spread from The Maya Kitchen!

It's time to turn the scare to goodies at home. Halloween should be wickedly tasty especially created by The Maya Kitchen for all of us with Chocolate Cupcakes, cakes and waffles we can all do at home. It's actually easy having those hotdog waffles dipped in rich chocolate syrup and rolled in chocolate crumbs. Yummy colored sweet gums create impish grins and devil eyes. I'm also so excited to make a round chocolate cake ringed by fondant-covered ghouls cookies with open mouth shriek and haunting eyes. Here's how:

1 package                MAYA Oven Toaster Chocolate Fudge Brownie Mix 230g¼ cup                         butter
1 piece                      egg
1 tablespoon            water 
Buttercream Frosting:
¼ cup                         butter
¼ cup                         shortening
3 ½-4 cups                 powdered sugar
¼ cup                         milk
½ teaspoon               vanilla
                                    Orange food color
                                    Halloween inspired candy decorations
                                    Melted chocolate (for web)
            Preheat oven and line 3-ounces muffin tins.  Set aside.  In a bowl, cream butter until fluffy.  Add egg and water.  Mix in the brownie mix until well blended.  Pour the mixture into prepared muffin tins.  Bake at 350°F/ 177°C for 10-15 minutes or until cake is done.  Cool and set aside. 
Prepare Frosting: 
Beat butter and shortening until well mixed.  Alternately add the powdered sugar, milk and vanilla until creamy.  Divide mixture into two portions.  Tint one portion with orange color and the other portion to remain as is. Set aside.
To Assemble: Fill pastry bag fitted with desired tip with icing and pipe out icing on top of each cupcake.  Decorate with Halloween inspired candy decorations on top or using web stencil trace it using melted chocolate to create Halloween chocolate web.
1 piece                      egg
2 tablespoons           oil
¾ cup                         water
1 package                MAYA Chocolate Hotcake Mix 200g
cocktail hotdogs, cooked
popsicle sticks
chocolate syrup
prepared chocolate crumbs (from left over brownie or chocolate cake)
assorted colored candies and licorice
            Lightly grease and preheat waffle maker.  In a bowl, beat egg then add oil, water and hotcake mix. Stir just until blended.  Pour in little amount of hotcake mixture into waffle maker then put cocktail hotdog and pour more hotcake mixture to fully cover hotdog. Cook waffle until done.  Set aside. Do the same procedure with the remaining mixture.  Set aside to cool.  To Assemble:  Insert popsicle stick at one end of each waffle dog then dip into chocolate syrup, remove excess syrup.  Cover waffles with chocolate crumbs.  Create mummy face using assorted colored candies. Serve.
1 piece                      egg
½ cup                        water
3 tablespoons           oil
1 package                MAYA Oven Toaster Chocolate Cake Mix 200g
Butter Cream Frosting:
2/3 cup                      egg whites
1 cup                          sugar
1 cup                          butter
1 cup                          shortening
1 teaspoon                vanilla extract
                                    black food color
1 dozen                      Prepared ghost cut-out cookies
Poured Fondant:
9 cups                        confectioners’ sugar
½ cup                         corn syrup
1 teaspoon                vanilla extract
½ teaspoon               almond extract
            Preheat oven to 375°F/ 190°C. Grease and line 8 inch round pan.  Set aside.  Prepare Cake:  Combine egg, water, oil and chocolate mix until well blended.  Pour into prepared pan and bake until done.  Cool and set aside.
            Prepare Frosting: In a bowl, mix egg whites and sugar together over a simmering water.  Whisk gently until egg whites are hot.  Transfer mixture into a mixer bowl and beat in a high speed until thick and glossy. Then at low speed add butter and shortening one at a time. Add in vanilla extract and beat until well incorporated. Tint frosting with black food color.  Set aside.
            Prepare Poured Fondant: In a bowl, over simmering water.  Mix all ingredients until well combined, smooth and warm.
To Assemble:  Cover cake with butter cream frosting.   Set aside a little of cream frosting. Get your cut-out cookies and fully cover with poured fondant. Cool and set aside. Decorate cut-out with ghost face design using reserved butter cream frosting. Use cookies as decors around the cake.
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