Spider Web Cupcakes

Set the oven to 170C / 150C fan / gas mark 5. Line a muffin tin with large paper cupcake cases.

Place the butter and muscovado sugar in a mixing bowl and beat until light and fluffy. Gradually add the beaten eggs a little at a time until smooth.

Using a large metal spoon fold in the flour, cocoa. vanilla, baking powder and chocolate chips.

Divide the mixture between the cupcake cases. Bake for 20-25 minutes until risen and just firm to the touch. Allow to cool.

To make the glace icing, sift the icing sugar and cocoa into a bowl and gradually add the warm water until the icing becomes thick enough to coat the back of a spoon. If necessary, add more water (a drop at a time) or icing sugar to adjust the consistency.

For the cobwebs, take 100g of white chocolate and melt gently. Use a number 2 nozzle to pipe cobweb shapes on non-stick baking parchment. Leave these to harden completely. Once set, peel off your baking parchment and place on top of your cupcakes.