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1
Preheat the oven to 210C/fan 190C/ gas mark 6 1/2.
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2
Line a 12-hole muffin tin with paper muffin cases.
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3
Put the flour, chocolate chips, sugar, cocoa powder, baking powder and bicarb into a medium bowl.
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4
Toss together briefly and make a well in the centre.
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5
Beat the egg and egg whites together briefly in a small bowl to combine and pour them into the centre of the dry ingredients.
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6
Add the milk and sunflower oil also and mix everything together until well combined and smooth.
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7
Using two spoons, divide the mixture evenly among the paper cases.
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8
They should be filled just over halfway in the case.
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9
Bake in the oven for about 20 minutes or until a skewer inserted in the centre of a muffin comes out clean.
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10
Once cooked, remove from the oven and leave to cool.
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11
Meanwhile, prepare the icing.
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12
Simply beat the cream cheese, creme fraiche, icing sugar and vanilla seeds (or extract) together in a medium bowl until smooth.
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13
Cover and leave in the fridge until ready to use.
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14
Once cool, place the muffins onto a serving plate.
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15
Divide the icing among the twelve muffins and use a small palette knife or round-bladed knife to spread as evenly as possible over the top of each one.
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16
Stick one strawberry or cola lace piece into the icing, near the centre, and leave it hanging down so it reaches to the plate.
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17
Repeat to give four legs on each side of every cupcake.
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18
Stick on the M&Ms or Smarties for the eyes just before serving (any earlier and they will bleed onto the icing).
