260g butter, softened
1 1/3 cup caster sugar
2 1/2 cups self raising flour
1/2 tsp baking powder
2/3 cup cocoa powder
1 cup milk
300g milk chocolate chips
500g icing sugar
250g butter, softened
2 tbsp milk
4 drops purple food dye
150g dark chocolate chips
150g white chocolate chips
1.5kg black fondant
2 tbsp blue and white sprinkles
36 fake candy eyes
STEP 1: Preheat the oven to 180 degrees celsius. Line two 12-hole ⅓ cup capacity muffin tins with patty cases.
STEP 2: To make the cupcakes, add the butter and sugar to a large bowl and cream together using electric beaters.
STEP 3: Then beat in the eggs, one at a time, until well combined.
STEP 4: Using a spatula, fold in the flour, cocoa, baking powder and milk, little by little, until just combined. Then fold through the chocolate chips.
STEP 5: Spoon the batter into your cupcake tins, filling each patty case until three quarters full.
STEP 6: Place cupcakes into the oven to cook for 15-20 minutes or until risen and firm to touch.
STEP 7: Allow the cupcakes to cool for five minutes, then invert onto a wire rack to cool completely.
STEP 8: To make your buttercream, place the icing sugar, butter, food colouring and milk into a large bowl and use an electric mixer to beat until light and fluffy.
STEP 9: To make the chocolate mice, line a tray with a sheet of baking paper. Place the white chocolate melts into a microwave -safe bowl. Add the dark chocolate melts into another bowl. Melt the bowls of chocolate in the microwave, in fifteen second bursts, stirring in between, until completely melted.
STEP 10: Add the melted white chocolate into a small piping bag, and pipe small oblong shapes to form the bodies of the mice. Then place the tray into the fridge for ten minutes so the chocolate can set.
STEP 11: When the white chocolate has set, spoon the melted dark chocolate into a piping bag and pipe on the mouses noses, ears, eyes and tails. Place back into the fridge for ten minutes to set.
STEP 12: To assemble the cupcakes, slice the top round part off the cupcake and set aside. Then, using your thumb, press 2cm round holes into the top of each cake.
STEP 13: Add the buttercream to a piping bag and fill the hole in each cupcake with buttercream. Then sandwich two cupcakes together to create the cauldrons.
STEP 14: Using a palette knife, ice each cauldron with a very thin layer of buttercream, so the fondant can stick to the cauldrons.
STEP 15: Using a rolling pin, roll the fondant out in between two layers of baking paper until 5mm thin.
STEP 16: Cut the fondant into thirteen pieces, and wrap each piece around a cupcake stack, creating the black cauldron.
STEP 17: Take the one remaining piece of fondant and roll into 12 thin long pieces. Wrap a piece around the top of the cauldron creating the rim.
STEP 18: Place the remaining buttercream into a piping bag and pipe onto the top of the cauldron, creating the potion.
STEP 19: Decorate the cauldron with the sprinkles, fake candy eyes and chocolate mice.
STEP 20: Enjoy!