How to Make Halloween Cupcakes

Mix up a batch of chocolate cupcakes and add black food colouring if desired for an extra spooky look.

Bake as per the instructions. Leave the cupcakes to cool fully before decorating.

Fill the Halloween chocolate mould with melted white Deco Melts or white chocolate.

Leave to set and turn out the shapes by inverting the mould onto a surface.

To make black buttercream, decant chocolate frosting into a bowl and stir in black food colouring.

Put the frosting into a piping bag fitted with a 1M open star tip.

Pipe a swirl on top of each cupcake and add a skull on top.

The spiders can be made in advance and left to dry and harden. Use purple icing with a little tylo powder kneaded in to give it strength and help it to set hard.

Roll a small ball for the head and a slightly larger, oval ball for the body. Stick the head and body together with edible glue.

Roll 4 small thin sausages which are tapered at each end for the legs.

Stick the legs to the underside of the body of the spider. Brush edible glue on the back of the spider and cover with purple sugar crystals.

Lastly, use a cocktail stick or end of a brush to poke in 2 eyes.

Colour vanilla frosting with a tiny amount of black food colouring to make a grey shade.

Pipe a swirl on each cupcake and put them in the freezer for 30 minutes to harden the frosting.

Put the white marshmallows in a microwavable bowl and microwave for 10 seconds at a time until they have melted. Remove the cupcakes from the freezer.

Stir the marshmallow and when cool enough to handle get in there with your fingers and stretch the marshmallow in web like strings and wrap them around the cupcakes.

Top with the spiders.