Milk chocolate Halloween cupcakes

Preparing the ganache
Heat 50g of the cream with the honey in a saucepan.
Remove from the heat as soon as it boils.
Add the milk chocolate in pieces and whisk until fully combined.
Tip the remaining 150g of cream in and mix.
Cover with cling film and chill for 4 hours.

Preparing the cupcakes
Preheat your oven to 200 degrees for a conventional (non fan-assisted) oven.
In a mixing bowl, whisk the yoghurt, milk, oil and the egg.
Add the flour, sugar, cocoa and baking powder. Whisk together.
Tip the mix into the tube.
Lay out your cupcake cases in the muffin tin.
Use a round nozzle for the tube and pour the mixture into the cupcake cases.
Bake in the oven for 18 minutes.
Leave to cool on a rack, then put the cupcakes in the fridge for 10 minutes.

Decorating the cupcakes
Melt the dark chocolate and pipe, onto aluminium foil, 2-cm long lines of chocolate.
Tip the ganache into a very cold mixing bowl and whisk with an electric beater until the ganache is firm.
Tip the ganache into the tube, take a serrated nozzle and pipe the ganache onto the cupcakes.
Place a chocolate ball in the centre of each cupcake, add 4 lines of chocolate on either side of the ball to make the spider's legs.
Melt the white chocolate in the microwave and, using a wooden tooth pick, draw the spider's eyes on the chocolate balls.
Refrigerate until you serve.