Preheat your oven to 180°C (fan 160°C or gas 4) and line a muffin tin with 12 brown cupcake cases.

Combine the butter, golden caster sugar, and self-raising flour in a large mixing bowl to create a crumbly mixture.

Crack the eggs into a separate bowl and add them to the butter mixture, mixing until well combined.

Stir in baking powder and vanilla extract, mixing until the batter is smooth using an electric whisk.

Fold in the chocolate chips or chopped chocolate gently using a spatula.

Fill each cupcake case about 2/3 full with batter and bake for 20-25 minutes, or until a cocktail stick comes out clean.

Let the cakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Cut the liquorice wheels into lengths for spider legs and insert into the side of each cupcake.

Spread Nutella or chocolate spread on top of each cupcake for the spider's body.

Use Liquorice Allsorts for eyes and red bootlace candy for the spider's mouth.

Detail with black writing icing for spider legs and expressions.

Store in a cool, dry place for up to 2 days.