Chocolate cupcakes baked in ice-cream cones

Preheat oven to 180°C (160°C fan). Arrange 14 flat-based ice-cream cones on a baking sheet. Using a whisk, combine flour, bicarb soda and salt in a bowl. Set aside.

Fill a pan with water and bring to boil. Reduce to a moderately high heat so water simmers. Combine coffee, chocolate and butter in the bowl of an electric mixer and set over simmering water, stirring now and then, until butter and chocolate have melted. Remove bowl from heat and stir in sugar.

Place bowl on mixer base, add the set-aside mixture and beat until well combined. Add egg and vanilla, then beat to combine. Pour batter into cones, filling them three-quarters full. Bake for about 20-25 minutes, or until cakes are slightly domed and a skewer comes out clean when tested. Remove from oven and cool on a wire rack.

To make ganache topping, place chocolate in a medium heat-proof bowl. In a small pan, heat cream to a near-boil. Pour cream over chocolate and stir until chocolate is melted and smooth. Cool for 15 minutes, then refrigerate until just set. Use an electric mixer to beat mixture until fluffy. Use a spatula to spread generously over cupcakes. Serve immediately or refrigerate until ready to eat.

Makes 14