Chocolate lime cupcakes

Preheat oven to 350°F/180°C/Fan 160°C/Gas Mark 4. Line a muffin tray with 6 to 8 cupcake cases.

Cream the butter and sugar. Sift the flour and cocoa together and mix with the butter and sugar until it resembles breadcrumbs Beat together the egg and milk. Pour into the dry ingredients and mix until just combined.

Fold in the lime juice and zest. Fill the cupcake cases to two thirds full.

Bake for 15 to 20 mins, or until a cocktail stick inserted in the centre comes out clean.

When baked, remove from the oven and transfer to a wire rack to cool.

When fully cooled hollow out and inch of cake from each cupcake with either an apple corer, or using a sharp knife, retaining the cutout piece of sponge.

Fill each cupcake with lime curd and place the cutout piece of sponge on top.

To make the buttercream, beat the butter until smooth and gradually add the icing sugar and cocoa.

Add the milk if needed to loosen the mixture and fold through the biscuit crumbs. Smooth or pipe the buttercream over the cakes.