Preheat the oven to 180°C (Gas mark 4/350°F). Line muffin tin with 10 muffin cases.

Pop the butter into a mixing bowl then add the sugar and eggs.  Sift the flour, cocoa powder and baking powder on top and using an electric whisk on a low speed, gently blend the ingredients together. Increase the mixer speed and whisk for a few more seconds until completely combined.

Divide the cake mixture equally between the muffin cases and smooth over the tops with the back of a spoon. Bake for 20-25 minutes until risen and springy to the touch. Transfer to a wire rack to cool.

Meanwhile, make the buttercream icing. Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar and cocoa powder, a little at a time, until completely combined. Add the milk in small splashes, whisking in between, until the icing is at the correct consistency for piping.

Once the cupcakes are completely cool, decorate the cupcakes.

Spoon the buttercream into a piping bag with a large round piping tip. Pip a generous portion of buttercream onto each cupcake.

Pour the coconut sprinkles into two small bowls. Take a buttercream covered cupcake and dip it, icing first, into one of the coconut sprinkle bowls to coat.

Repeat until all of your cupcakes are coated in coconut sprinkles - I coated half of mine in black and half of them in purple.

Cut a strawberry lace into 8 equal pieces with clean kitchen scissors or a sharp knife. Carefully push 4 pieces of strawberry lace into the icing on each side of a cupcake to form legs. Repeat until all of the cupcakes have 8 strawberry lace legs each.

Finish each spider cupcake with 2 edible candy eyes,