Make the fondant fangs first so they can dry and harden. Roll out your white fondant on a smooth surface dusted with icing sugar, and cut strips about 1cm in width. Cut the strips up diagonally (sort of like bunting) to create the triangle shaped fangs. Leave out on some baking paper to dry
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with black paper cases
To make the cupcakes, mix together the butter and caster sugar until smooth
Add the eggs and milk, and whisk in
Add the self raising flour, cocoa powder and baking powder and whisk in
Add enough black food colouring to darken the batter, then fold in the chocolate chips
Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until a skewer inserted comes out clean. Put them on a rack to cool completely
To make the chocolate wings. Melt the milk chocolate in the microwave, make sure to use a microwave safe bowl. Heat the chocolate for 30 seconds, stir it, then heat in 10 second bursts, stirring in between
Pour into a piping bag and pipe wing shapes onto baking paper, aim for wide 'M' shapes, then leave to set
To make the buttercream, mix together the butter, cocoa powder and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth
Then add the black food colouring until you reach the desired shade
Pipe the buttercream onto each cupcake using a piping bag fitted with a round nozzle, then smooth out the top with a palette knife. Or spread on with a spoon
Stick the candy eyes and fondant fangs on top
Push the wings into each side of the buttercream
Store in an airtight container in a cool place, eat leftovers within 3 days