Use cornstarch as you would flour when making dough. Gently dust your work surface and hands.

Pinch off about 2 tablespoons of the black fondant and roll it into a ball.

Using a fondant tool with a round ball at the end (it's called a ruffle fondant tool) make a small hole in the top of the ball by pushing the tool into the fondant.

Make a deeper, winder hole by working the tool around in the small hole you just made.

Use your fingers to mold the fondant ball into a cauldron shape. Roll out a thin sausage shape of black fondant and wrap it around the top of the hole to create the lip of the cauldron. Make 18 cauldrons (and a few extra in case of breakage!)

Pinch off about 2 teaspoons of green fondant, and roll into a ball. This will be the largest "bubble" Make 18 large bubbles (and a few extras just in case!)

Repeat step with the more green fondant to make 5-6 smaller "bubbles" per cauldron. Make 90 - 108 smaller bubbles (and some extras as before.

Pipe some green frosting into the cauldron, and place the green bubbles on top to resemble a bubbling cauldron. Add extra frosting to get the look you desire for your cupcake cauldrons. Set aside to dry while you make the cupcakes. These fondant decorations do not have to dry hard.

Preheat oven to 350°F/180°C/Gas 4 degrees. Line cupcake pans with 18 black cupcake liners and set them aside.

To make the cupcakes, use an electric handheld or standing mixer, and beat the chocolate cake mix, eggs, milk, and oil until combined.

Use an ice cream scoop to divide the cupcake batter between the 18 cupcake liners, filling about ¾ way full.

Bake for 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.

Leave to cool for 5 minutes in the pan and then transfer to a wire rack to cool completely before decorating.

To make the frosting, use an electric handheld or standing mixer, and beat the butter, powdered sugar, vanilla, and heavy whipping cream together until combined, smooth and stiff peaks form.

Remove two ¾ cups of frosting from the bowl and place them into two separate smaller bowls.

Add red food coloring to one of the smaller bowls and mix until combined and to your desired shade of red,

Add orange the food coloring to one of the smaller bowls and mix until combined and to your desired shade of orange,

Scoop the red frosting into one side of a piping bag fitted with a star tip and the orange frosting on the other side. Set it aside.

Scoop a mound of white frosting onto the cupcake using a medium ice cream scoop and smooth and flatten into a thick round disk.

Pour the sprinkles into a bowl and dip the cupcake into the sprinkles to cover completely.

Using the red and orange frosting, pipe small swirls on top of the sprinkle layer to create a fire flame look.

Carefully place the cauldron in the center.

Enjoy and Happy Halloween!