Wickedly rich chocolate cupcakes

Preheat the oven to 170C/150C Fan/ Gas Mark 5. Line a cupcake tin with paper cupcake cases.

Place the butter and muscovado sugar in a mixing bowl and beat until light and fluffy. Gradually add the beaten egg a little at a time, beating until smooth. Using a large metal spoon fold in the flour, cocoa, vanilla and baking powder.

Divide the mixture between the cup cake cases. Bake for 20 -25 minutes until risen and just firm to the touch. As soon as the cakes come out of the oven prink with a cocktail stick and drizzle with the brandy. Leave to cool on a wire rack.

To make the icing, break up the chocolate and place in a bowl with the butter. Place the bowl over a pan of just simmering water and leave until melted, stirring until smooth. Alternatively, melt in the microwave for 1 minute on medium, stirring halfway through. Stir until smooth.

When the butter and chocolate have melted, remove from the heat and stir in the cream until smooth. Cool for 30 mins or until thick enough to pipe. Place in a piping bag with a large star shaped nozzle and pipe in swirls on top of the cakes.

To make the hearts, make up the royal icing as directed on the pack and divide between 2 bowls. Add pink food colouring to both bowls of icing and mix to give a pale and darker shade of pink. Place the icing in small piping bags fitted with fine plain piping nozzles. Line a tray with baking parchment and pipe heart shapes onto the paper. Leave to dry in a warm place for at least 24 hours, longer if possible until they will easily lift off the paper. Place a heart in each cupcake and serve.