CHOCOLATE HEAVEN CUPCAKES

INGREDIENTS (MAKES 12) For the cupcakes:

◆ 1 batch chocolate cake batter For the buttercream:

◆ 100g dark chocolate, at least 70% cocoa solids, chopped

◆ 200g unsalted butter, softened

◆ 300g icing sugar, sifted

◆ 2tbsp milk To decorate:

◆ 24 heart-shaped sweets/sugar wafers

1 For the cupcakes: Preheat the oven to 180°C (160° fan), gas 4. Line a 12-hole tin with cupcake cases. Prepare a batch of chocolate cake batter. Divide between the cases and bake for 2025min until risen and dry to the touch on top; a toothpick should come out clean from their centre. Cool on a wire rack.

2 For the buttercream: Place the chocolate in a heatproof bowl set over a half-filled saucepan of simmering water. Stir occasionally until melted and then remove from the heat, leaving to cool for 5min.

3 Beat the butter in a large mixing bowl until smooth and creamy, about 2min. Add the icing sugar in four parts, beating well between additions, until the buttercream is pale and thick.

4 Add the melted, cooled chocolate and beat again until smooth and uniform in colour. Beat in the milk to thin out the consistency. Spoon into a piping bag fitted with a large star-shaped nozzle.

5 To decorate: Once the cupcakes are cool, pipe swirls of the buttercream on top. Garnish with heart-shaped sweets or wafers before serving.