Minty Cupcakes with Cherry on Top

For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Grease12-15 muffin tins.

Sift together the flour, cocoa and baking powder and set aside.

Beat the butter and sugar in a mixing bowl until light and fluffy.

Gradually beat in the eggs until blended.

Beat in half the flour mixture until combined, then beat in the milk. Gradually beat in the remaining flour mixture.

Spoon into the tins and bake for 20-25 minutes until firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Set aside to cool.

Beat the butter until very soft. Sift in the icing sugar and salt and beat until smooth.

Whisk in the cream and peppermint extract until blended. Stir in the cooled chocolate and a little food colouring, beating well until smooth. The mixture should be stiff enough to pipe. Beat in more icing sugar if necessary. Spoon 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 some of the buttercream into the centre of each cake.

Pipe the remaining buttercream on top of the cakes.

For the chocolate sauce: heat the chocolate and cream in a heatproof bowl over a pan of simmering (not boiling) water until the chocolate has almost melted. Remove the bowl from the pan and stir until the chocolate has melted. Allow to cool and thicken slightly.