Spider web cupcakes

WHAT YOU’LL NEED

150g dark chocolate — 100g broken into pieces, 50g finely chopped 100g butter

90g self-raising flour

200g light muscovado sugar

15g cocoa powder

1 large egg

2.5 tbsp natural yogurt

75ml double cream

2tsp caster sugar

50g white chocolate (or a white writing icing pen)

METHOD

Preheat the oven to 180°C, fan 160°C, gas 4. Line a bun tin with fairy cake cases. Put the 100g of chocolate pieces, butter and 50ml water into a pan. Stir over gentle heat until chocolate melts, set aside. In a large bowl, mix the flour, sugar and cocoa. In another bowl, beat together the egg and yogurt. Stir the egg and chocolate mixtures into the flour and mix well. Spoon into 15 fairy cake cases (you may have to cook in batches). Bake for 15-20 minutes until risen. Transfer to a rack and cool.

For the icing, heat the cream in a pan until starting to boil. Stir in the chopped chocolate and sugar until smooth. Allow to cool, then spoon over cupcakes. Melt the white chocolate, drizzle spiral shapes over cupcakes or use the icing pen. With a cocktail stick, pull lines through the circles to make the web effect. Allow to set.

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