Spooky Chocolate Cupcakes

Make the cupcakes

1. Preheat the oven to 170°C (338°F). Line a muffin pan with cupcake liners.
2. Sift the flour, black cocoa powder, and baking powder into a bowl. Stir to combine.
3. In a separate bowl, whisk the egg and sugar by hand. Add the milk, chocolate, and melted butter or vegetable oil, and mix well.
4. Add the dry ingredients and stir until just combined.
5. Pour in the boiling water and mix until smooth. The batter will be thin.
6. Fill the cupcake liners two-thirds full.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool completely before decorating.

Make the brain topping and glaze

1. Combine the butter, marshmallows, and beetroot powder in a heatproof bowl. Place the bowl over a pot of gently simmering water and stir until melted and smooth.
2. Stir in the puffed rice until fully coated.
3. Let the mixture cool slightly until comfortable to handle. With lightly greased hands, shape it into balls and gently squeeze them into oval shapes. Use a wooden skewer to press a groove down the center of each one, creating a brain-like shape.
4. Mix sweetened condensed milk with beetroot powder to make a red glaze. Spoon or brush it over the decorations.
5. Place the decorations on top of the cooled cupcakes.

Lightly grease your hands with butter to prevent the marshmallow mixture from sticking while shaping the decorations.Let the rice mixture cool until comfortable to handle, but shape it while still pliable. Allow the cupcakes to cool completely before adding the decorations.