Halloween Trick or Treat Cupcakes

Line your cupcake tin with your paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon). Add a little of the black food colouring powder at a time until you get the depth of colour you desire.

Divide the mixture equally between the 12 paper cases. Bake in a preheated oven at 200°C (400°F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.

Once the cupcakes have cooled, carefully remove a middle section of each of the cupcakes (be careful not to cut all the way down to the bottom). Keep the offcuts to one side. Carefully fill each of the holes with the green sprinkles (or whichever colour you prefer) and pop the little chocolate lids back on top. 

To make the black buttercream, melt the butter and pour it into a bowl. Sieve in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Add a little of the black food colouring powder a little at a time until you get the desired depth of colour (you sometimes have to whisk for a while to get a uniform colour). Pipe over the cupcakes, sprinkle with the edible black glitter and top with your chosen halloween sugar decorations.