NUTS ABOUT CHOCOLATE

INGREDIENTS (MAKES 12) For the cupcakes:

◆ 1 batch chocolate cake batter For the buttercream:

◆ 150g unsalted butter, softened

◆ 275g icing sugar, sifted

◆ 1tbsp vanilla extract

◆ 2tbsp milk For the icing:

◆ 120g dark chocolate, at least 70% cocoa solids, chopped

◆ 90ml double cream To decorate:

◆ 4tbsp Brazil nuts, crushed

◆ 12 mini heart-shaped biscuits, with icing 1 For the cupcakes: Preheat the oven to 180°C (160° fan), gas 4. Line a 12-hole cupcake tin with cupcake cases. Prepare a batch of chocolate cake batter. Divide between the cases and bake for about 20-25min until risen and dry to the touch on top. Cool on a wire tray. 2 For the buttercream: Beat the butter in a large mixing bowl until smooth and creamy, usually about 2min. Add the icing sugar in three separate parts, beating well between additions, until the buttercream is pale and thick. Finally, beat in the vanilla extract and then the milk to thin out the consistency. Spoon into a piping bag fitted with a large star-shaped nozzle. Chill until needed. 3 For the icing: Combine the chocolate and cream in a heatproof bowl. Microwave on high in 10-second bursts, stirring between bursts, until smooth. Leave to cool and thicken for 10min. 4 To decorate: Once the cupcakes are completely cool, spread the tops evenly with the chocolate icing. Sprinkle immediately with crushed Brazil nuts before setting aside to let the icing set. Remove the buttercream from the fridge. Once the icing is set, pipe swirls of buttercream on top. Decorate with iced heart-shaped biscuits before serving.