(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Heat the oven to 180C/160C fan. Line 2 x 12 hole cupcake trays with cupcake cases.
Beat the Flora and sugar together until light and creamy.
Whisk the egg in, then add the melted chocolate. Sift in the self-raising flour, baking powder and cocoa powder. Then add the oat milk and food colouring, if using. Finally stir in the boiling water.
Spoon into the cupcake cases and bake for 20 mins, remove and cool on a wire rack.
Use a whisk to beat the Flora with the icing sugar until light, then add the vanilla essence, cocoa powder and cooled melted chocolate.
Transfer to a piping bag with a star nozzle. Use a small sharp knife to cut a hole into the cooled cupcakes, working carefully to not reach the bottom, reserving the ‘lid’ of each hole. Fill with chocolate chips then press the ‘lid’ back on top.
Pipe the icing on top of the cupcakes and dust with cocoa powder.
Roll out the white fondant icing and cut out fangs. Also roll some out to create eyes and use the black fondant icing to make little balls to put on top of the white fondant eyes.
Place the decorations on the cupcakes. Alternatively use sweets to decorate.