Cooks notes: these cupcakes could easily be topped with and filled with nutella if you don’t fancy making a frosting. Do not overmix this as it will create a dense cupcake.
Equipment needed: cupcake cases, muffin tray
Preheat oven to 180°C/350°f/gas mark 4 and divide the cupcake cases between the muffin trays.
Soft the flour, baking powder, bicarbonate of soda and cocoa powder into the bowl of a stand-alone mixer or in a large bowl with a handheld mixer, add the remaining cupcake ingredients and mix to form a smooth batter, taking care not to overmix.
Divide between the cupcake cases and place in the oven to bake for 15 minutes until risen and cooked through. Remove from the oven and allow to cool for 5-10 minutes before removing from the tray, place on a cooling rack to cool completely.
When the cupcakes have cooled, using a handheld mixer beat together the cream cheese, butter and icing sugar until smooth and then fold through the chocolate until fully incorporated. Spoon into a piping bag.
Crumble 4 of the muffins onto a tray. With the remaining 14 muffins, using a small spoon, scoop out a little of the centre of each cupcake. Cut off the end of the piping bag and divide the icing mixture between the cupcakes, piping a little into the centre and enough on top to spread across the surface. Spread the icing to cover the top of each cupcake and top with the crumbled cupcakes to give the effect of soil. Insert 2 jelly worms onto the top of each cupcake, nuzzling them into the soil, and dig in!