Halloween Cupcakes with Worm-Infested Graves

Split the vanilla pod lengthways and scrape out the seeds. Beat the butter, sugar, and vanilla seeds together until light and fluffy, then add the eggs one at a time.

Gently fold in the sifted flour and baking powder, then pour in the cream and mix the batter well.

Place paper cases in a muffin tin — if you don't have one, use double cases so the cupcakes hold their shape. Divide the batter between the cases and bake at 180 °C in the middle of the oven for 15–20 minutes. Leave to cool completely.

Break the chocolate into pieces and put them in a bowl set over a small saucepan of water (a bain-marie). The bowl shouldn't touch the water or the chocolate can get too hot. Let the water come to a gentle simmer, stirring the chocolate occasionally until it's fully melted, then take it off the heat straight away. You can also melt it in the microwave.

Beat the room-temperature butter and icing sugar together in a stand mixer with the paddle attachment until pale and fluffy, about 5 minutes.

Pour in the cooled melted chocolate and beat for 5–7 minutes until everything is well combined. If the chocolate is too warm the buttercream will split, so make sure it's properly cooled.

Spoon the chocolate buttercream into a piping bag and pipe it onto the cooled cupcakes.

Grate the remaining chocolate over a plate or bowl, then dip the frosted cupcakes into the grated chocolate.

Shape the fondant into gravestones and decorate the cupcakes with the gummy worms.