Colourful Buttermilk Cakes with Topping

For the filling: heat the cream in a pan and bring to a boil. Pour over the chocolate and leave to stand until melted. Stir until smooth, cover and chill for 1 hour.

For the cupcakes: preheat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in a 12-hole bun tin.

Sift the flour, cocoa, bicarbonate of soda and salt into a bowl.

In another bowl mix the buttermilk, vinegar, vanilla and red food colouring.

Beat the butter and sugar in a mixing bowl until pale and fluffy. Beat in the egg a little at a time. Mix in 1/3 of the flour mixture, followed by half the buttermilk mixture, then another third of the flour, the remaining buttermilk and finally the last of the flour mixture.

Spoon into the paper cases. Bake for about 20 minutes, until risen and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

Spoon the chocolate filling into a piping bag.

Using in an apple corer or a small spoon, make a small hole in the centre of each cupcake, going about half way through the cupcake. Insert the tip of the piping bag and gently squeeze the filling into the centre of each cupcake.

For the topping: whisk all the ingredients together with an electric whisk until smooth. Cover and chill for 1 hour before using.