Triple-chocolate cupcakes

Pre-heat your oven to 160ºC/325ºF/Gas Mark 3. Line your tray with 10 muffin cases and chop the white chocolate into 1cm chunks Sift all the dry ingredients into a large bowl. Add the eggs, butter and sour cream and beat with an electric mixer until smooth.

Divide the mixture between the cases and place a few white chocolate chunks in each case (I put 4 or 5 in each) pressing them into the batter with your finger.

Bake for 25 minutes or until they have risen and spring back when you lightly press the tops. Remove from the tray and leave to cool on a wire rack.

To make the gananche, heat the cream in a small saucepan until boiling point then lightly stir in the chopped chocolate and golden syrup (the syrup helps give the ganache its glossy sheen). Do not stir too much, as this will cause lots of air bubbles to form.

If the cakes have risen over the tops of the cases, just trim the tops flat. Add the ganache to the tops of the cakes and leave to cool for a few minutes (otherwise the curls will melt)

To make the white chocolate curls, place the white chocolate bar in the microwave and heat on Medium for very short bursts (a second or two at a time), until warm to touch but not melted. When the chocolate is warm, use a vegetable peeler to peel down the side of the chocolate bar to form curls. (Alternatively you can buy white chocolate curls from decorating shops and supermarkets). When the ganache has cooled, add a few white chocolate curls to the top of each cake.