Step 1: Preheat the oven to 180°C (350°F or Gas Mark 4). Line a muffin tin with 12 cupcake cases.
Step 2: Put the milk (dairy or plant-based), oil, apple cider vinegar and vanilla extract in a large bowl. Whisk it all together.
Step 3: Sift in the flour, sugar and cocoa powder (sifting stops your cupcakes from being lumpy). Add the baking powder, bicarbonate of soda and salt to the bowl.
Step 4: Use a whisk (electric is easier) to combine everything into a glossy batter. Don’t forget to scrape the bottom and sides of the bowl as you mix.
Step 5: Pour your batter into a jug, then divide it among the cases, filling them two-thirds of the way up.
Step 6: Bake in the oven for around 15-18 minutes, until well risen, springy and firm. To check if they are ready, ask an adult to help you insert a skewer into the centre. It should come out clean. Allow to cool completely.
Step 7: Spread your chocolate icing over the top of the cupcakes.
Step 8: Blitz up your biscuits in a food processor. Gently tip the crumbs on top of the icing to make the soil. Save about one-fifth of the crumbs.
Step 9: Add your wiggly worms (or any other spooky minibeasts) to your cakes. Sprinkle your remaining crumbs on top to make your creatures look half-buried.
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