1Preheat oven to moderate, 180 C. Line 10 holes of a 12-hole muffin pan with paper patty cases.
2Combine sugar, butter, chocolate, water and milk in a medium saucepan. Stir over low heat until smooth. Transfer mixture to a medium bowl. Cool for 10 mins.
3Sift flours and cocoa together. Fold into chocolate mixture with the egg. Divide mixture among patty cases.
4Bake for 20 to 25 mins or until a skewer inserted into the centre of a cupcake comes out clean. Cool in pan for 5 mins. Transfer to a wire rack to cool completely.
5BUTTERCREAM ICING Meanwhile, using an electric mixer, beat butter until very pale. Beat in icing sugar and milk in two batches. Spread over cakes. Sprinkle cupcakes with coconut.
6Add Tic Tacs for teeth, liquorice for mouth, M&M's for eyes and nose, and marshmallows for ears.
TIP: You can make these cupcakes in advance, then freeze. The cupcakes don't rise every much, so fill cases to within 1 cm from the top.
Recipe & Photo: BauerSyndication.com.au