Witches Hat Cup Cakes

Pre heat the oven to 200 C, Gas 6.

Beat the soft butter and caster sugar together until thick and creamy.

Add the eggs slowly until incorporated, finally add the vanilla powder, flour, cocoa and chopped chocolate. Do not over work the mixture.

Line a patty tin with 12 foil baking cases, then pipe in the chocolate mixture, making sure you leave a small indentation in the middle so the buns rise evenly.

Take care to only fill up the cases no more than 1/4 to a 1/3rd full, this is to make sure that you end up with enough space on top of the cooked bun to take the icing.

Bake in the pre heated oven until well risen, and firm to the touch. This will take about 25 minutes.

Remove from the oven, and cool on a wire rack.

Melt the chocolate over a pan of simmering water and dip the top of each cone in chocolate then place on baking parchment and chill well.

Carefully beat the butter and sieved icing sugar together, then using a large fluted nozzle pipe a large rosette of butter cream right to the edge of the cupcake.

Top with the chilled cones.

Put a strip of green ready to roll icing for a belt around the chocolate base then add a small square of yellow ready to roll icing to create a buckle.