Method

1. Preheat oven to 180°C.
2. Prepare cobweb chocolate toppings by melting dark chocolate in the microwave for short bursts of 10 seconds, mixing in between, until fully melted.
3. Leave to cool for 30 seconds, and pour into a pastry bag with a small nozzle (~3mm tip). On a tray lined with baking paper, form small cobweb shapes. Place in fridge to set for about 1 hour.
4. To make the cupcakes, whisk the softened butter and sugar in a large bowl.
5. Add in the eggs. Whisk well. Melt your dark chocolate, and let cool before adding to avoid the eggs scrambling.
6. Add baking powder and flour in several batches, ensuring to whisk everything with each batch. 
7. Finally, pour in the coconut milk and mix everything. Pour cupcakes into lined moulds and bake for 15 mins, or until you get a clean toothpick when poking to test.
8. Meanwhile, prepare the icing by whisking the marscapone for 2-3 mins, slowly adding icing sugar and the rest of the coconut milk. (Optional) Add in dessicated coconut and mix.
9. Let cool in the fidge while waiting for cupcakes.
10. Once the cupcakes are done, let them cool completely before adding icing and chocolate cobwebs on top.