3/4 cup butter
1 1/4 cup white sugar
1 tsp vanilla extract
1 1/2 cups plain flour
3/4 cup cocoa powder
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1 1/2 cups icing sugar
2 tbsp cocoa
1 tbsp butter
1 box white fondant (roughly 600 gms)
Preheat oven to 175 degrees celsius. Grease or line 2 muffin pans.
In a medium bowl, beat butter and sugar with mixer until light and fluffy, Mix in eggs and vanilla.
In a separate bowl, combine flour, cocoa, baking powder and salt. Stir into batter, alternating with milk until blended.
Spoon into pan and bake for 20-25 minutes.
Combine cocoa and icing sugar in bowl and add about 1 tbsp warm water. Gradually stir in butter and enough water if needed to make a smooth icing.
Ice cupcakes when cool.
Roll out fondant thinly and cut with a cookie cutter (a little bigger than your cupcakes)
Drape the fondant on top of two stacked cotton balls like a sheet and let dry for about 30 minutes until hard.
Place over the top of cupcake and use an edible marker to draw eyes.