Wickedly Dark Chocolate and Chilli Cupcakes

Preheat the oven to 180ºC/350ºF/gas mark 4. Line a 12-cup muffin tray with paper cases.

Beat the butter and sugar together until creamy. Gradually mix in the eggs and stir in the golden syrup, flour, melted chocolate and chopped chillies.

Spoon into the paper cases and bake for 20 minutes or until just firm to the touch. Cool in the tin for 10 minutes before removing to a wire rack to cool completely.

To make the chocolate icing: chop or break the chocolate into small pieces and melt in a bowl placed over a pan of steaming water, stirring until smooth. Remove the bowl to the work surface and beat in the sugar until dissolved, followed by the sour cream.

Spread the frosting over the cupcakes and decorate with chillies, or hearts moulded from coloured marzipan or sugarpaste icing. Scatter over red sugar sprinkles.