Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases or put 12 baking cups onto a flat tray!
Beat the unsalted butte/baking spread with the light brown soft sugar until fluffy.
Add the eggs, self-raising flour and cocoa powder to the butter/sugar mix and mix until well combined.
Add the biscuits, chocolate chips and glacé cherries and fold through the mixture.
Split the mixture between the cupcake cases evenly.
Bake in the oven for 20-22 minutes until baked through. Leave to cool fully on a cooling rack!
For the Buttercream!
Beat the unsalted butter for a couple of minutes to really loosen it.
Gradually add the icing sugar and cocoa powder on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
Add in one tablespoon of boiling water at a time and beat fully to get the desired texture.
For the Decoration!
Using a 2D closed star piping tip, or whatever piping tip you prefer, pipe the buttercream onto the cupcakes.
Decorate with some chopped glacé cherries, chopped biscuits, mini marshamllows and sprinkle on smoe biscuit crumbs for an extra touch! Enjoy!
Notes
Recipe updated May 2021
These cupcakes will last 3 days at room temperature!