Baileys cupcakes

For the sponge:

Before you start pop the Irish cream chocolate bar in the freezer.

Preheat the oven to 160°C/325°F/Gas Mark 3 and line a 12-hole muffin tray with cupcake cases.

Place butter, chopped chocolate, coffee granules and 40ml of water in a large bowl over a pan of boiling water, stir gently until melted then remove from the heat and allow to cool.

Sift the flours, cocoa and bicarbonate of soda into large bowl. Stir in the sugar and make a well in the centre. Add the beaten eggs, oil and buttermilk and the cooled chocolate mixture, stirring with a large whisk until completely combined. Do not beat this mixture, there is no need.

Remove the chocolate bar from the freezer.

Fill cupcake cases to 2/3 full and pop one square of the chocolate in the middle of each cake. Then bake for 30 mins until they are springy to the touch.

Remove and cool in the trays for 10 mins before putting on a wire rack.