Bake the vanilla cupcakes according to the packet instructions. For this recipe I used four cupcakes.
Ice three cupcakes with the white butter icing.
Dust two of the iced cupcakes with cocoa powder.
Pipe a swirl pattern with the chocolate syrup on another iced cupcake.
Using a skewer, draw lines from the middle of the swirl outwards to create a coffee pattern.
On the third cupcake, pipe a checked design.
For the fourth cupcake, sprinkle some cocoa powder on the bench surface. Knead your fondant on the cocoa powder to make it squishy and to give it a brown colour.
Cut a circle out using a cookie cutter.
Lightly press the fondant onto the top of the non-iced cupcake.
Cut a white and a pink marshmallow in half.
Stick them to the top of the cupcake to make it look like a hot chocolate.
This is what you should have so far.
Clean all the cocoa powder off your bench and sprinkle it with icing sugar.
Place a handful of fondant onto the icing sugar.
Roll out the fondant using a rolling pin.
Cut the sides off to make a rectangle.
Wrap the fondant around the edge of your cupcake.
Group the fondant at the base of the cupcake.
Cut off the excess fondant
For the handle, cut a thin rectangle out of the fondant.
Stick it to the side of the cup.
Place the cupcake on a saucer.
Repeat steps 13 to 22 for the rest of your cupcakes.