Chocolate Skull Cupcakes

Ingredients

For the Cupcakes

50g Caster Sugar

50g Soft Brown Sugar

80g Melted Butter

1 large Egg

100g Irish Yogurts Clonakilty Greek Style Natural Live Yogurt

180g Self Raising Flour

1 tbsp Baking Powder

15g Cocoa Powder

For the Icing

100g Icing Sugar

Water

Black Fondant

For the Cupcakes

Pre heat the oven to 180c fan
Line the cupcake tin with cases
In a large mixing bowl, mix together the melted butter and both sugars
Add the yogurt (this makes the cupcakes light and fluffy)
Add the egg and mix well
Sift in the flour, baking powder and cocoa powder. Give it a good mix
Spoon the mixture into cases, about halfway, giving room for the mixture to rise
Make 24 tin foil balls and add two to each cupcake space in the tin, making sure they are outside of the cupcake cases. This will make the skull shape
Bake for 20 minutes

For the Icing

When the cupcakes are cooled, make yor icing by sifting the icing sugar into a bowl and adding the water a little at a time until the desired consistency is reached
Cover the surface of the cupcake with icing
Cut out eye and mouth decorations from the black fondant and arrange on top of the icing
Enjoy