Chocolate cheesecake spider cupcakes

1. Preheat the oven to 180ºC, gas mark 4, and line a 12-hole muffin tin with cupcake cases. Lightly beat 1 egg in a large jug or bowl. In a small bowl, use a balloon whisk to whip the soft cheese until smooth, then stir in ½ the beaten egg and 40g sugar; set aside.

2. Add the remaining 2 eggs to the jug or bowl, then mix in the oil and milk. Stir in the remaining 180g sugar. Sift over the flour, cocoa, baking powder and a pinch of salt; combine. Pour into the cases, then add a spoonful of the cheese mixture into the centre of each. Bake for 18-20 minutes, until risen, a skewer comes out clean and the topping has set. Transfer to a wire rack to cool completely.

3. For the decoration, you will need to work in batches as the marshmallow sets quickly. Put 6 marshmallows in a microwavable bowl; microwave for 20 seconds to melt slightly (or put in a small bowl over a small pan of just-simmering water). Use a cocktail stick or skewer to mix, then drag some marshmallow across a cupcake from side to side in a zigzag pattern, catching it on the edges of the case, so it ‘pulls’, creating a cobweb effect. Repeat with the remaining marshmallows and cakes – 6 marshmallows should ice 2 cakes.

4. Roll 12 balls of black icing, then flatten to roughly the size of a pound coin. Roll out the remaining icing to 0.3cm thickness; use a sharp knife to cut into thin strips, about 1.5cm long. Arrange 8 strips across each cupcake for legs, and add the circle as the ‘body’ in the middle. Use a little water to attach 2 edible eyes to each spider.