Put all the dry cake mix ingredients into a bowl, making sure to sift the flour, then add in the chocolate chunks.

 

Make a well in the mixture and crack in the eggs.  Combine and then add in the rest of the ingredients and mix using an electric whisk until a smooth mixture is formed.  Place the mixture in the fridge for around 2 hours and preheat the oven to 220c.

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Place cake cases in the muffin tray and fill each one about half way with the mix making a small well in the centre.  Place about a teaspoon of jam in each well, then cover with more cake mix until about ¾ full.

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Place in the oven on 220c for around 10 minutes or until the top just about rises over the muffin case.  At this point turn down the oven to 180c and cook for a further 15-20 minutes.  Do not open the oven door during this time!  When cooked, place on a wire rack to cool.

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For the frosting, beat the butter in a large bowl until soft then combine with the icing sugar, activated charcoal and black garlic paste.  Add in the milk slowly until you have a slightly stiff, but smooth and creamy consistency.

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Once the cupcakes are cool, pipe on the frosting and decorate – the spookier the better!