Cupcakes Preheat the oven to 350°F (180°C). In a large bowl, sift the flour, cocoa, baking powder, bicarbonate of soda and salt. Set aside. In a mixer bowl, cream together the butter and sugar, add the eggs and then the vanilla, while mixing continuously. Gradually incorporate the buttermilk and dry ingredients to the mixture. Divide the batter into a muffin pan with 24 muffin cups, either buttered and floured, or lined with paper liners. Bake in the centre of the oven about 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Frosting In a mixer bowl, mix all the butter with half the icing sugar, cocoa and milk. When the mixture is smooth, gradually add the remaining ingredients and the vanilla. Mix for about 5 minutes to obtain a smooth creamy texture. Set aside at room temperature. Assembly Spread some frosting on each cooled cupcake, insert the liquorice pieces on each side to make legs, and place two red candies on top for the eyes.

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cupcakes 2 cups (500 mL) all-purpose flour 1/2 cup (125 mL) unsweetened cocoa powder 1 tsp. (5 mL) baking powder 1 tsp. (5 mL) bicarbonate of soda 2 pinches salt 9 oz (250 g) unsalted butter, softened 1/2 cups (125 mL) sugar 2 eggs 2 tsp. (10 mL) vanilla essence 1/2 cups (125 mL) buttermilk frosting 3/4 cup (190 mL) unsalted butter, softened 4 cups (1 L) icing sugar, sifted 2 cups (500 mL) unsweetened cocoa powder 3/4 cup (190 mL) milk 2 tsp. (10 mL) vanilla essence decoration thin black liquorice, cut into 2 inch (5 cm) pieces to taste 48 small red candies