Chocolate mouse cupcakes

Preheat the oven to 180 C / Gas 4. Line a 12-hole tin with cupcake paper cases.

Tip the flour, sugar, butter and cocoa powder into a food processor and whiz on a slow speed for one minute, until you achieve a sandy consistency.

Gradually pour in half of the milk and beat.

Whisk the remaining milk together with the egg, vanilla extract and coffee. Pour into the batter and beat for a couple of minutes until smooth, scraping down the side of the bowl to catch any unmixed ingredients as you go.

Fold through the chocolate chunks with a spoon.

Divide the mixture between the 12 paper cases, filling each one up two-thirds full.

Bake until the sponge bounces back when gently pressed with a finger, about 20 minutes. Leave to cool on a wire rack while you make the frosting.

For the frosting: Tip the butter, icing sugar and cocoa powder into a food processor and beat until well combined. Add the milk and then beat again for a couple of minutes until light and fluffy.

When the sponges have cooled completely, carefully spoon the frosting into a piping bag and use it to decorate the tops in a spiral pattern.