Secret Centre Cheesecake Cupcakes

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.

For the filling: beat together the cream cheese, sugar and vanilla until smooth. Stir in the melted chocolate.

For the cupcakes: sift the flour, cocoa and bicarbonate of soda into a mixing bowl. Stir in the sugar.

Make a well in the centre.

Whisk together the milk, vanilla and oil and pour into the well. Fold gently until just combined- the mixture should be lumpy.

Spoon the mixture into the tins to cover the base. Place a heaped teaspoon of the filling into the centre of each muffin and top with a raspberry. Cover with the remaining mixture.

Bake for about 20 minutes until risen and just firm to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.

For the topping: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.

Beat the butter and icing sugar until fluffy and pale, then beat in the milk and melted chocolate until smooth. Cool slightly.