Chocolate Voodoo Cakes

Directions

1. Begin by crafting the decorative bones. Take small portions of the marzipan, ranging from 1/4 to 1/2 teaspoon each, and mold them into bone shapes. You will need approximately 50 to 60 of these. Place them on a wire rack and allow them to dry in the air. These can be prepared a few days in advance and kept loosely covered.
2. Preheat your oven to 350°F and prepare a 12-cup muffin tin by lining it with paper liners. In a separate small bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt, whisking them together. In a large mixing bowl, use a mixer on medium speed to blend the sugar, canola oil, egg, and vanilla extract. Add the dry ingredients to the wet mixture in three parts, alternating with the brewed coffee, mixing until just combined. Continue beating for two minutes, pausing to scrape down the sides of the bowl, until the batter is smooth and uniform. Divide the batter equally among the prepared muffin cups.
3. Bake the cupcakes for 22 to 24 minutes, or until a toothpick inserted into the center comes out clean. Allow them to rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
4. Once the cupcakes are cool, gently mix the chocolate-hazelnut spread into the tub of whipped chocolate frosting until just combined, which will help thicken the frosting. Apply the mixture to the tops of the cupcakes, creating a mound in the center. Sprinkle the frosting lightly with chocolate wafer cookie crumbs to resemble dirt and add a touch of edible purple glitter. Finally, press three marzipan bones into the frosting on each cake.