Cupcakes

1. Preheat the oven to 160°C fan and line a cupcake/muffin tray with 12 cases

2. Cream together the sugars and butter in a bowl until light and fluffy

3. Add the eggs, vanilla extract and oil, along with 2 large spoonful’s of the flour and beat together

4. Fold in the remaining flour with the cocoa powder and milk, using a spatula/metal spoon

5. Fill each case approximately 2/3 full and bake in the oven for 20-22 mins

6. Leave the cupcakes in the tray for 5 mins, then remove and cool on a wire rack

7. Once cool, hollow out the middle of the cupcakes and fill each one with the popping candy. Pop the section you removed from the cupcake on top of the popping candy

Buttercream

1. With a handheld or stand mixer, beat the butter for 2-3 mins until pale and fluffy

2. Add half the icing sugar and beat again until combined. Repeat for rest of the icing sugar

3. Add the milk and mix for 5 mins

4. Divide the buttercream equally in two and to one half add the cocoa powder and mix until combined. Add your black gel food colouring and mix until evenly distributed

5. With the remaining half, split this into 3 and colour with the blue, pink and orange gel food colouring

6. Once the buttercream is coloured, get a large piece of cling film and place it down flat on a hard surface

7. Onto the cling film, add long rows of the different coloured buttercream, making sure each row is touching along their length. We used the following pattern: black, pink, black, blue, black, orange

8. Next, roll the cling film up so the two end rows of buttercream meet and twist the cling film at each end

9. Prepare a piping bag with your piping tip

10. Snip one end of the cling film and place this end first into the piping bag

11. Squeeze the buttercream down to the tip and begin piping on top of the cupcakes

12. Add some edible silver glitter and enjoy!