Spider Leg Donuts

For spider bodies and legs:

• 1 cup flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons salted butter, melted
• 1/3 cup whole milk + more as needed
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup dark baking chocolate (powder)
• 1 & 1/2 cup chocolate chips
• candy eyes

For icing:

• 3-4 cups powdered sugar
• 2-4 tablespoons whole milk
• food coloring of choice
• 1 tablespoon meringue powder (optional)

Here's How:

1. Preheat the oven to 350 F. In a large bowl, whisk together the flour, baking powder, sugar and salt. Stir in the milk, melted butter, egg and vanilla extract.
2. Grease a donut tin. Transfer three-fourths of the batter into a large baggie and snip the corner. Use the filled baggie to pipe the batter into the donut tin. Bake for 8-12 minutes, until the donuts are golden brown and just beginning to pull away from the sides of the tin. Let the donuts cool completely.
3. Meanwhile, with the remaining batter, add the dark chocolate and stir to combine. You may need to add 1-2 tablespoons of milk to get the batter back to the right consistency. It should be thick but smooth.
4. Preheat a cake-pop/donut-hole maker. Spoon the batter into another baggie and snip the corner. Pipe the batter into each of the cavities, about half way full. Bake for 3-4 minutes, until the donut holes are puffed up and cooked through. Set aside and cool completely.
5. While the donuts cool, temper the chocolate. Melt about half of the chocolate in the microwave in 30 second intervals. Stir until smooth then add in the remaining chocolate chips. Continue to stir until the chocolate chips are melted and the chocolate is glossy.
6. Transfer the melted chocolate into a smaller baggie. Arrange parchment or a silicone mat on a baking sheet. Snip the corner of the chocolate baggie and pipe “L” shapes on the lined baking sheet – enough so that each spider can have 8 legs. Chill until the chocolate is set – about 15-30 minutes.
7. When the donuts are cooled, make the icing. Mix the powdered sugar, meringue powder (if using) and milk until a very thick white icing forms. If the icing is too thin, add more powdered sugar. It should be thick and stick to your spoon while holding its shape. If it’s too thick and there are still dry bits of powder, add milk one teaspoon at a time and stir until it reaches the desired consistency.
8. Separate the icing into smaller bowls. Color as desired, leaving a couple tablespoons of white icing for attaching the eyes to the donut holes.
9. Assemble the donuts by dipping the tops of each donut in your desired color. While the icing is still wet, place a single donut hole in the center.
10. Melt 1 tablespoon of chocolate chips. Dip the tip of each “L” chocolate and then attach it next to the donut hole like a leg. Chill the donuts until the chocolate has set and the icing is dried. Serve at your next Halloween-themed breakfast. Enjoy!