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Spooky Skeleton Cakelet Pan

Spooky Skeleton Cakelet Pan

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Skeleton Brownie Cakelets

3.7 based on 3 reviews

PREP: 10 MINUTES

COOK: 15 MINUTES

SERVINGS: 8 SERVINGS

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These rich, fudgy skeleton brownies make a spooky treat to serve at your next ghoulish gathering. Add a simple frosting to highlight these dancing skeletons for a fantastic Halloween graveyard scene.

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup Dutch processed cocoa
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup water
  • Optional: 1 tsp anise extract, frosting for decorating

Directions

Preheat oven to 350°F. Prepare Skeleton Cakelet Pan with baking spray containing flour and use a pastry brush to evenly coat all the details of the pan. In a medium bowl, combine flour, cocoa, salt, and baking powder- set aside. Using a mixer with a paddle attachment, combine melted butter and sugar. Add eggs one at a time, blending mixture thoroughly between each addition. Add water and anise extract (optional) and blend until smooth. Slowly add flour mixture and combine thoroughly. Pour batter evenly into cavities of pan, filling each about ¾ full. Gently tap pan on counter top to remove air bubbles. Bake for 15-20 minutes or until toothpick inserted into the center of the cakes come out clean. Cool cakes in pan for 8 minutes before inverting onto a cooling rack. Repeat with remaining batter. Decorate as desired. Makes about 8 skeleton cakelets.

Read Recipe Reviews

    This is such a fantastic recipe! The cakes are soft, gooey, fudgy and sooo delicious!

    The batter for these brownies is too thick and made with melted butter; these two things preclude the batter to get into all the fine crevices that the skeleton cakelet pan have. My first attempt had “bubbles” all over the fine details plus a whitish layer due to the flour used to prepared the pan.
    My second attempt was better because I sprayed the pan with just Pam, no flour, and I placed the batter in a decorating bag; I then cut a small opening in the bag to fill the fine details of the pan. I proceeded to cut a larger opening to fill in the rest of the space. It baked nice and brown (no whitish layer) and barely any “bubbles”.

    I made this as directed using a paddle attachment in my stand mixer. I used hazelnut flavoring instead of anise extract. I put the batter into two large piping bags and piped it into the molds in order to get it in smoothly. I tapped the mold on the counter five times in an attempt to get out the air bubbles. After baking and then relaxing the cake let’s, I still had air bubbles throughout the surface of the skeletons. In my second attempt, i piped the batter into the bones first, then filled the molds, then tapped the mold on the counter five times. I still had holes throughout the surface. The cakelets taste good, especially in combination with the hazelnut. I think the batter is too viscous and is trapping the air.

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Product Used In This Recipe

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Spooky Skeleton Cakelet Pan

Spooky Skeleton Cakelet Pan

SEE PRODUCT
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