Mississippi mud cupcakes

Preheat oven 150C/130C (fan forced). Line a 2½ x 12 whole muffin tin with paper cases.

Combine butter, chocolate, sugar, milk and extract in a medium saucepan; stir over low heat until smooth. Transfer mixture to a large bowl; cool for 15 minutes. Whisk in sifted flours and cocoa, then eggs.

Pour mixture evenly into paper cases and fill to about three-quarters full; bake about 30 minutes. Remove from oven and stand 5 minutes on a wire rack to cool.

Spread cold chocolate ganache or butter cream and decorate To make ganache; bring cream to the boil in a small saucepan. Remove from heat; add chocolate, and whip until smooth.

To make the butter cream; beat butter in a small bowl with electric beaters until it is as white as possible. Gradually beat in sugar and milk in two batches and colour with food colouring of your choice.