Preheat your oven to 180°C [350°F] or 160°C fan. Line a baking tray (if using sturdy ones) or 12 hole tray with your chosen cupcake cases.

Measure out your eggs in their shells and get as close to 150g as you can. Allow for around 15g each way. Whatever number you settle on, weigh the rest of your ingredients out to that exact number.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating in between each egg until fully incorporated.

Sieve in the flour and add the spices. Beat gently just until you can no longer see any flour. Be careful not to overmix!

Spoon the mixture into each cupcake case. Fill each one half way and no more.

Bake your Harry Potter cupcakes for 15 - 20 minutes. This will depend on how hot your oven runs. Mine took 20 minutes, but check them after 15.

Your cakes will be done when a skewer/cocktail stick comes out clean, the surface of them spring back when gently pressed on, and you hear little to no crackling/bubbling sound when you listen to them.

Once baked, leave to cool in or on the tray for a few minutes before transferring to a wire rack to cool completely.

While your cakes are cooling, temper your chocolate.

Break ⅔ of the chocolate up into a microwaveable bowl. Keep the remaining ⅓ to the side.

Melt the chocolate in the bowl in 30 second intervals, stirring well in between each burst.

If using a food grade thermometer, check that the temperature is between 37°C [100°F] to 43°C [110°F].

Break the remaining chocolate into the melted chocolate and stir vigorously until it is melted. Do this in chunks to make sure the chocolate melts completely.

If needed, pop the bowl back into the microwave for 10 seconds to make sure all of the chocolate is completely melted.

Stir until the temperature has cooled to 28°C [84°F] to 32°C [91°F].

You can check whether your chocolate is at working temperature by dabbing some baking parchment into it and leaving it for a few minutes. If the chocolate sets hard and shiny, your chocolate is at working temperature.

When your chocolate is ready, snip a thin end off a piping bag or sandwich bag and carefully pour the chocolate into it. Be careful to keep the open ends up!

Lay a couple of sheets of baking parchment/greaseproof paper on your worktop.

Pipe the Deathly Hallows symbol repeatedly on the parchment. It’s easiest to do this in one movement as the chocolate is runny.

Repeat this until all of your chocolate is used up. Leave to set and be sure to keep the sheets flat. This will take around 10 minutes.

While your chocolate is setting, make your buttercream.

Beat the butter to loosen it.

Add the icing sugar in ⅓ at a time and beat in after each ⅓ has been added..

Cut the plums in half and remove the stone from the middle of each one.

Blitz or mash your plums to a pulp. Put the pulp into a sieve and push through so that the juice seeps out and into the buttercream.

Beat the plum juice in. Taste and adjust accordingly, adding more if needed.

Add a few drops of the orange food colouring in and beat in until an even colour is achieved. Adjust the colour by adding more if needed.

Fill a piping bag or sandwich bag with a 2D closed star piping tip attached with the buttercream.

Pipe swirls of buttercream onto the top of each cake.

By this point, your Deathly Hallows chocolate decorations should be set. Carefully lift your favourite ones from the paper and sit them into the buttercream on each cupcake.