• Pre-heat oven to 180C / 350F. Line a muffin tray with cupcake cases.
• In a large bowl, sift together the flour, cocoa powder and baking powder. Set aside.
• Cream together the butter and sugar until pale and fluffy.
• Mix in the milk and vanilla extract.
• Add one egg, together with one tablespoon of the flour mixture and mix until fully incorporated.
• Add the second egg with one tablespoon of the flour mixture and mix until fully incorporated.
• Using a metal spoon in a figure of eight movement, fold in the rest of the flour mixture until well mixed together.
• Use an ice cream scoop to divide the mixture between the cupcake cases.
• Bake in the oven for 20 minutes, or until a skewer comes out clean when dipped into the middle of the cupcake.
• Leave to cook in the tray for a few minutes then transfer to a wire rack to cool completely before icing.

For the Frosting

• Using an electric hand whisk or stand mixer, beat the butter until soft - around 2 minutes.
• Add the icing sugar, vanilla extract and milk. Starting on a low speed and gradually increasing up to medium-high speed, mix in all the ingredients. This should take around 2 minutes.
• Transfer frosting to a piping bag fitted with a large round piping tip (I use the

  Wilton 1A).

To decorate

• Starting on the outside of the cupcake, pipe the frosting around and in towards the centre of the cupcake, moving upwards.
• Use the edible pens to draw faces onto the marshmallows.
• Add a marshmallow head to each cupcake. Place it towards the back of the cupcake to leave room for the buttons.
• Finish the cupcakes by adding the Smarties/M&Ms buttons and pretzel arms.