Preheat oven to 350ºF. Line 2 cupcake trays with 24 Halloween themed paper liners.

Combine water and cocoa powder in a small saucepan over medium-low heat. Stir until smooth and bring just to a boil. Remove from heat and stir in chocolate chips until melted. Set aside to cool.

Whisk together flour, sugar, baking powder and salt in a large mixer bowl. Add buttermilk, oil, eggs and vanilla, mix for 1 to 2 minutes on medium speed or until smooth. Add chocolate mixture and continue mixing for 1 minute or until well blended.

Portion batter evenly into baking cups, filling each approximately 3/4 full. Bake for 20-25 minutes, rotating pans halfway through baking. Test doneness using a toothpick inserted in the center, it will come out clean when done. Allow cupcakes to cool in the pan for a few minutes before removing to cool completely on wire rack.

For the icing, beat butter, corn syrup and vanilla in a large mixing bowl until light and creamy. Gradually add icing sugar and milk until fluffy, adding additional milk as needed to reach desired spreading consistency.

Cut the liquorice strands into approximately 2” long pieces for the legs, you’ll need 8 legs for each cupcake. Cut the mini marshmallows in half for the eyes and have a small bowl of chocolate chips ready for the center of the eyes.

Fill a piping bag or spread a heaping spoonful of icing on top of a cupcake to create a base to hold your spider decorations. Place 4 licorice legs into the icing on each side of the cupcake, 8 pieces total.  Place the Oreo cookie on top for the body of the spider and then two mini marshmallow halves, sticky side down, for the eyes and two chocolate chips for the centre of the eyes. Repeat for remaining cupcakes.

Best eaten immediately or within two days. To store, keep refrigerated.