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