Mini spider’s web chocolate cupcakes

Cupcakes

Preheat the oven to 180°C. Lightly grease three 12-hole muffin tins and line with cupcake cases.

Combine the vanilla extract, vinegar and milk.

Beat the butter and sugar until light and creamy. Add the eggs and the milk mixture (it will curdle but this is not a problem) and stir in the flour.

Dissolve the cocoa in a little hot water and add it to the mixture. Dissolve the bicarbonate of soda in the boiling water and add it to the mixture (it will froth up).

Spoon the mixture into the cupcake cases and bake for 15 minutes. Once cooked and cooled, use the icing recipe below to turn these cupcakes into hauntingly delicious Halloween treats.

Icing

Melt the white and dark chocolate in separate bowls - either in a bain marie or in the microwave stirring often.

Spoon 3 tbsp of the melted white chocolate into a piping bag fitted with a fine piping nozzle.

For each cupcake, spoon over 1 tbsp of dark chocolate to cover the top.

Pipe three circles on top with the white chocolate.

Create lines for the spiderweb by dragging a toothpick from the centre to the edge of the cupcake.