Triple Chocolate Cupcakes

Preheat oven to 145ºC/275ºF/Gas mark 1–2.

Cream butter and sugar on high speed in mixer for between 5 and 20 minutes, depending on softness of butter.

Mixture should turn from yellow to off-white.

Add eggs, one at a time, beating between additions. Do not allow mixture to split.

In a medium bowl, sift flour and baking powder together.

In a separate bowl, combine milk and vanilla bean paste.

Add half the flour mixture and half the milk mixture to the butter mixture. Mix well.

Add remaining flour mixture and remaining milk mixture to butter mixture. Mix well. Fold in combined chocolate buds.

Using an ice-cream scoop, spoon mixture into cupcake foils. Bake for 30 minutes, turning tray around once at 15 minutes.