Step 1

Make the fondant fangs first so they can dry and harden. Roll out your white fondant on a smooth surface dusted with icing sugar, and cut strips about 1cm in width. Cut the strips up diagonally (sort of like bunting) to create the triangle shaped fangs. Leave out to dry

Step 2

Then make the chocolate wings. Melt the milk chocolate in the microwave, make sure to use a microwave safe bowl. Heat the chocolate for 30 seconds, stir it, then heat in 10 second bursts, stirring in between

Step 3

Pour into a piping bag and pipe wing shapes onto baking paper, aim for wide 'M' shapes, then leave to set

Step 4

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with black paper cases

Step 5

To make the cupcakes, mix together the butter and caster sugar until smooth

Step 6

Add the eggs and milk, and whisk in

Step 7

Add the self raising flour, cocoa powder and baking powder and whisk in

Step 8

Add enough black food colouring to darken the batter, then fold in the chocolate chips

Step 9

Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until a skewer inserted comes out clean. Put them on a rack to cool completely

Step 10

To make the buttercream, mix together the butter, cocoa powder and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth

Step 11

Then add the black food colouring until you reach the desired shade

Step 12

Pipe the buttercream onto each cupcake using a piping bag fitted with a round nozzle, then smooth out the top with a palette knife. Or spread on with a spoon

Step 13

Stick the candy eyes and fondant fangs on top

Step 14

Push the wings into each side of the buttercream

Step 15

Store in an airtight container in a cool place, eat leftovers within 3 days