Ingredients

For the cupcakes 140g Coop plain white flour 150g Fairtrade caster sugar 40g Coop Fairtrade cocoa powder 1 tsp baking powder ½ tsp bicarbonate of soda 120ml whole milk 60ml Coop vegetable oil 1 large free range egg, whisked 1 tsp vanilla extract 100ml boiling water For the decoration 300g ready-to-roll fondant icing Fairtrade icing sugar, to dust 24 Coop marshmallows 50g Coop Fairtrade dark chocolate, melted;

Method

1. Preheat the oven to 180°C/fan 160°C/gas 4 2. Line a 12-hole cupcake tin with paper cases 3. Put all the dry ingredients for the cupcakes in a large bowl or stand mixer and mix well 4. Add all the wet ingredients except the boiling water and whisk until smooth 5. Beat the mixture for 1 minute, slowly adding the boiling water 6. When everything is fully combined, whisk on a high setting for 1 minute, until you have an airy batter 7. Divide the batter between the cupcake cases and bake for 18-22 mins, rotating the tin halfway through, until the cakes are springy to touch 8. Allow to cool completely before decorating Roll out the icing very thinly 9. Use a 10cm cutter to cut out 12 circles, re-rolling the scraps with a little icing sugar as needed 10. Stick 2 marshmallows on top of each other using a little melted chocolate 11. Drape over a circle of icing and gently press down to form a ghost shape 12. Repeat until all the ghosts are made, then use a little melted chocolate and a cocktail stick to dot eyes and a mouth on each one 13. Drizzle the rest of the melted chocolate over the top of the cupcakes, carefully lift a ghost onto each one, then leave to set for 10 mins