Mallow-centre Cakes

For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.

Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.

Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.

Stir into the dry ingredients until just blended. The mixture will be slightly lumpy. Gently stir in the chocolate.

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

For the cream filling: whisk together all the ingredients until light and fluffy. Reserve about 1/4 of the cream for the decoration.

Spoon the filling into a piping bag. Insert the tip of the piping bag about 1.5cm|1/2" into the centre of each cake; squeeze lightly to fill with the cream, being careful not to split the cupcakes

For the topping: heat the cream to a boil in a pan. Remove from the heat and add the chocolate. Stir until the chocolate has melted. Add the butter, a little at a time and stir until the mixture is smooth and glossy. Allow to cool and thicken slightly.