Mini Chocolate Cupcakes

Ingredients:

125g butter, softened
125g caster sugar
2 eggs
150g self-raising flour
2 tbsp cocoa powder
4 tbsp fresh orange juice

For the Topping:
125g caster sugar
100ml double cream
40g butter, diced
100g dark chocolate (at least 65% cocoa solids)

Method:

Cream together the butter and caster sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. In a separate bowl, sift together the flour and cocoa powder. Combine this with the liquid mixture then stir in the orange juice.

Line the wells of two 12-hole muffin tins with mini paper cases and divide the batter between them, filling them no more than 2/3 full. Transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for between 12 and 15 minutes, or until a cocktail stick inserted into the centre emerges cleanly. Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

For the topping, pour the caster sugar into a heavy-based saucepan. Add 3 tbsp water and bring to a simmer. Heat gently until the caramel turns a golden colour.

Take off the heat and stir in the double cream then continue mixing until the mixture stops bulling. Return to the heat at this point and cook, stirring constantly, for 2 or 3 minutes. Take off the heat and set aside to cool slightly then stir in the butter.

Set aside to cool completely then use to coat the tops of each cupcake (about 1 tsp of the cream mixture will be sufficient for each one).

Melt the chocolate in a heat-proof bowl, either in a microwave or over a pan of barely-simmering water. Once melted stir until smooth then set aside to cool.

Spoon a little of this chocolate mixture onto the centre of each cupcake then transfer to the refrigerator and chill for at least 1 hour before serving.