S'mores cupcakes

For the sponge and biscuit base:

Preheat the oven to 160 ° C/320 ° F/Gas Mark 3. Place your paper cases in the deep muffin pan.

Starting with the base, crush the biscuits by placing them into a large food bag and rolling over the bag with a rolling pin.

Melt the butter in the microwave on high for 30 seconds and mix into the biscuit crumb. Add a spoon of crumb to the base of each paper case and push down with the bottom of a small glass. Add the chocolate chips to the top of the bicuit and bake in your preheated oven for 5 mins.

To make the cakes, sieve the dry ingredients into a large bowl, then add all other ingredients and beat until smooth.

Remove the biscuit bases from the oven and divide the mixture between the 10 cases and bake for 25 mins then remove and cool. Leave the cake in the tins for 10 mins before popping on a wire rack.