To make the cupcakes:
Preheat the oven to 180 degrees celsius.
Line a cupcake tray with 6 cupcake liners.
In a bowl or stand mixer, cream together the margarine and caster sugar.
Add the egg and mix thoroughly.
Melt the dark chocolate in the microwave in 10 second bursts, mixing thoroughly between each time. Once melted add to the cake mixture.
Finally, add in the Homepride Self Raising Flour & Cocoa Powder.
Spoon the mixture into the cupcake cases, filling each until ¾ of the way full.
Place into the oven for 18-20 minutes, or until they spring back when touched lightly.
To make the buttercream:Add the softened butter to a stand mixer or bowl and mix until it has lightened in colour and is smooth.
Add in the icing sugar and mix until combined.
If the buttercream is too firm, add in a dash of milk.
To make the cakesicles:Melt the white chocolate in the microwave in 15 second bursts, stirring between each 15 seconds.
Once it is all melted, divide the melted white chocolate into 4 bowls.
Add a few drops of your oil based food colouring to each bowl and mix well. The food colouring must be oil based otherwise the chocolate will seize.
Add a wooden lollipop stick to each of the cakesicle mould cavities.
Using a teaspoon or a food paintbrush coat the cakesicle mould cavities with the different coloured chocolate. Leave to set at room temperature for a couple of hours or in the fridge for 30 minutes- 1 hour. You might need to do a second coat on the sides of the cavities to ensure the shell is strong enough when de-moulded.
Once the chocolate shells are set, break up the chocolate cupcakes into crumbs and mix with a tablespoon of the buttercream.
Press the cake & buttercream mix into the cakesicle cavities until they are ⅔ full.
Seal the backs of the cakesicles with the remaining coloured chocolate. You may need to re-melt the remaining chocolate slightly in the microwave.
Leave to set in the fridge or at room temperature.
Once the cakesicles are set you can carefully de-mould them.
Pumpkin Cakesicle: Using a black food colouring gel or melted dark chocolate in a piping bag, draw two triangular eyes, a triangular nose and zig zag mouth.
Mummie Cakesicle: Add any leftover melted white chocolate to a piping bag and leave it to thicken slightly. Cut a small hole in the end of the piping bag. Place a dot of white chocolate to stick the candy eyes to the cakesicle. To finish, drizzle the white chocolate over the cakesicle.
Frankenstein Cakesicle: Add a dot of the black food colouring gel to the cakesicle to stick down the candy eyes. Then with the black food colouring gel draw a mouth, scars and hair.
One-eyed Monster Cakesicle: Add any leftover orange white chocolate to a piping bag and cut a small hole in the end of the piping bag. Drizzle the chocolate over one of the top corners and then stick a candy eye and sprinkles over the chocolate drizzle.
Leave all the cakesicles to set.