Chocolate sandwich biscuits or similar, to decorate
Small sweets, to decorate
For the buttercream
100g milk chocolate
200g SPAR butter, softened
400g icing sugar
5 tbsp cocoa powder
2 tbsp SPAR milk
Heat oven to 180°C/160°C fan/gas mark 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a bowl and mix with a handheld electric whisk until everything is combined.
Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture.
Beat to combine and then add the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until approximately two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
Meanwhile, make the buttercream. Put the chocolate in a heatproof bowl over a pan of barely-simmering water (make sure the bowl isn’t touching the water). Stir until melted, then leave to cool for 5 minutes.
Mix the butter and icing sugar together with a fork, then with a wooden spoon. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth.
Spoon the icing into a piping bag and pipe the buttercream in a swirl on top of each cupcake.
Decorate with biscuits cut in half to make ‘wings’ and add sweets for the eyes and mouth.