Scary Muffins

For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.

Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.

Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.

Stir into the dry ingredients until just blended. The mixture will be slightly lumpy. Gently stir in the chocolate.

Spoon into the paper cases and bake for 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool completely.

For the buttercream: beat the butter until creamy. Sift in the icing sugar and beat until smooth. Beat in the vanilla and food colouring.

Spoon into a piping bag with a star nozzle and pipe on top of the cakes, to cover the tops.

Roll some of the white marzipan into 24 small balls for the 'eyes' and place on top of the buttercream. Attach the chocolate chips to the eyes with a dab of buttercream.

Cut tiny triangles from the remaining marzipan for the 'teeth'.

Roll out the black sugarpaste thinly on a surface dusted with icing sugar. Cut out 12 stars using a cutter or card template. Place on the buttercream, as in the photo.

Divide the red sugarpaste into 12 pieces and roll each piece into a flattened oval for the tongues.

Attach to the sugarpaste stars with a dab of water.