Chocolate Curry Cupcakes

Preheat oven to 180 C / Gas 4 and fill a 12 hole muffin tin with paper cases.

In a large bowl with a wooden spoon, mix together the margarine and sugar (with vanilla if using) until well combined. Crack your egg in and mix again, then pour in your milk and yoghurt, and again mix until all your liquid ingredients are mixed together.

Sift into your liquid ingredients your flour, cocoa and spices. Beat it all together with your spoon, until smooth and rich, with a dropping consistency.

Spoon in your mix evenly between all the cases, pop in the oven and bake for 20 minutes. They're ready when they spring back when lightly touched on the top. So if your oven runs hot, check after the 15 minute mark.

When the muffins are out, pop them on a cake rack to cool, and in the meantime, if using, get onto the frosting.

In a large bowl, add the cream cheese, butter and sift in your icing sugar, and using electric beaters, beat until smooth and spreadable. If you're finding it's a little dry, add 1/2 a teaspoon of milk/water, until you feel it's spreadable enough.

Once the muffins are cool to touch, spread with frosting, and sprinkle with Lindt chocolate. Then enjoy the tingly, cool, rich taste sensation of the little beauties! A multicultural heaven.