Chocolate marmalade cupcakes

Method

1. Preheat the oven to 180°C and line a 12-hole bun tin with cupcake cases.

2. Beat the butter and sugar until light and fluffy.

3. Add in the eggs slowly, making sure to regularly scrape the sides of your bowl.

4. Add in flour and cocoa powder and mix slowly until combined.

5. Scoop a small spoon of batter into the base of each cupcake case and make a small well in the centre. Spoon marmalade into the well at the centre and top it up with more batter, making sure the marmalade is well covered. Repeat this for all 12 cupcakes.

6. Bake for about 15 minutes until the cupcakes have risen nicely and the batter is baked through. Once cool enough to handle place onto a wire rack and allow to cool completely.

7. To make the ganache icing heat the cream slowly in a heavy-based saucepan until it is shivering on top, just before it boils. Remove from the heat and stir in the chocolate until melted. Set aside to cool to room temperature. It should be the consistency of butter.

8. Fill a piping bag with the ganache and pipe it on top of each cupcake.