Triple Chocolate Cupcakes

To make the cupcake filling, break 100g of the Chocolate into chunks and put in a heatproof bowl. Heat the cream to boiling point and pour over the Chocolate, stirring well until all the Chocolate has melted and you have a nice glossy consistency. Leave to cool in the fridge.

Preheat the oven to 170°C (150° Fan, Gas Mark 3 ½) . Line a muffin tray with 12 Cupcake Cases. Put the butter in a large saucepan and melt over a gentle heat. Once melted, remove the pan from the heat and add the remaining Chocolate. When the Chocolate has melted, add the sugar, stirring well to combine.

Add the eggs, mixing well until you have a smooth batter and then sift in the flour, Cocoa and Baking Powder. Fold through until well combined and then add the milk. Mix until incorporated.

Spoon a tablespoon of the cake batter into the bottom of each Cupcake Case and then add a teaspoon of the chocolate filling to each. Top each cupcake with another tablespoon of batter, making sure to fully encase the chocolate filling. Bake in the oven for around 15-17 minutes, until set. Leave in the tin to cool slightly and then remove to a wire rack to cool completely.

For the buttercream, melt the Milk and Extra Dark Chocolate in a heatproof bowl over a pan of simmering water. Set aside to cool.

Put the egg whites and sugar in a heatproof bowl. Place over a pan of simmering water and whisk until the sugar has dissolved (around 10 minutes). Remove from the heat and continue to whisk until the meringue is glossy and cold. Add the butter in batches until it has all been incorporated and the buttercream is smooth. Fold in the Vanilla Extract and melted Chocolate. Put in a piping bag with a closed star nozzle and pipe a swirl of buttercream on each of the cupcakes. Serve and enjoy!