Peanut Butter Cupcakes

Cupcakes:

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup smooth peanut butter

1/2 stick (1/4 cup) unsalted butter, softened

1/2 cup packed light brown sugar

1 large egg

1/2 teaspoon vanilla

2/3 cup whole milk

Icing:

2/3 cup heavy cream

8 ounces milk chocolate, finely chopped

2/3 cup chopped peanuts

Special equipment: a muffin tin with 12 (1/2-cup) muffin cups and paper liners

Directions:
Preheat oven to 350 degrees F.
Whisk together flour, baking powder, and salt in a bowl. Beat together peanut butter, butter, and brown sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes. Add egg and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture, then mix until just combined. Divide batter among lined muffin cups (about two-thirds full) and bake in middle of oven until pale golden and a tester inserted in center of a cupcake comes out clean, 18 to 20 minutes. Turn cupcakes out onto a rack and cool completely.
To make the Icing while cupcakes cool: Bring cream to a boil in a small saucepan, then pour over chocolate in a small bowl. Let stand 1 minute, then whisk until smooth. To thicken icing to spreading consistency quickly, spread it on a metal baking sheet and chill until thick and glossy, about 5 minutes. Scrape icing back into bowl and stir until smooth. Spread icing on cupcakes and sprinkle with peanuts.

Individual Peach Upside-Down Cupcake

Ingredients:

3 tablespoons unsalted butter, divided

1/4 cup light brown sugar

2 medium peaches, peeled

1-ounce finely chopped crystallized ginger, approximately

3 tablespoons

2.5 ounces all-purpose flour, approximately

1/2 cup 1 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon kosher salt

1/3 cup granulated sugar

1/2 cup buttermilk, room temperature

1/2 teaspoon vanilla extract

Whipped cream or ice cream, for serving, optional

Directions:
Preheat oven to 350 degrees F.
Divide 2 tablespoons of the butter between 4 (6-ounce) ramekins. Melt the remaining tablespoon of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottoms of the dishes. Cut each peach into 12 to 14 pieces. Lay the peaches on top of the sugar; evenly dividing them between the dishes and sprinkle with the ginger. Set aside.
In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk together the sugar, buttermilk, vanilla extract and 1 tablespoon of melted butter. Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches; dividing the mixture evenly between the dishes. Place on the middle rack of the oven and bake for 20 to 25 minutes or until the cake reaches an internal temperature of 190 degrees F on an instant-read thermometer.
Remove from the oven to a rack and allow to cool for 5 minutes. Run a knife around the edge of each dish and turn upside down onto a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired.

Chocolate Cupcakes and Peanut Butter Icing

Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2/3 cup granulated sugar

2/3 cup light brown sugar, packed

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup buttermilk, shaken, at room temperature

1/2 cup sour cream, at room temperature

2 tablespoons brewed coffee

1 3/4 cups all-purpose flour

1 cup good cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt Peanut Butter Icing, recipe follows

Chopped salted peanuts, to decorate, optional

Directions:
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended.

Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Peanut Butter Icing:

1 cup confectioners' sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup heavy cream

Directions:
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Black Forest Cupcakes

Ingredients: (serves 4)
15 oz can pitted cherries
1/4 cup caster sugar
2 tsp cornflour
4 double chocolate chip cupcakes

1 tbs kirsch
1 cup double cream
1 oz Cadbury Flake bar, crumbled

Directions:

Drain the cherries and reserve the syrup. Combine the syrup, sugar and cornflour in a saucepan over high heat. Bring to the boil. Cook, stirring, for 2-3 minutes or until sauce boils and thickens. Remove from heat and set aside for 2 minutes to cool slightly.
Use a small serrated knife to split each cupcake crossways into 3 layers. Place the bottom layer of each cupcake on serving plates. Brush with a little of the kirsch. Top with half the cream, then half the cherries. Continue layering with remaining cupcake, kirsch, cream and cherries. Drizzle over the cherry syrup and sprinkle with Flake to serve.

Munchy Honey Cupcakes

Ingredients:
4 oz unsalted butter
1 cup honey
2 cups self-raising flour, sifted
1 cup cornflakes
1 cup desiccated coconut
1 cup rolled oats
1 cup sultanas

Directions:
Preheat oven to 350 F. Combine butter and honey in a saucepan over medium heat, stirring until melted. (Alternatively, place in a microwave-safe container and microwave on high for 2 minutes.)
Place flour, cornflakes, coconut, rolled oats and sultanas in a bowl. Pour in honey mixture and stir until just combined.
Sit 12 patty cases in a 12-hole cupcake pan. Place a heaped tablespoon of the mixture in each patty case and bake for 10-12 minutes or until golden brown.

Banana Cupcakes with Toffee Pecans

Ingredients:
1/2 cup vegetable oil
2/3 cup caster sugar
2 eggs
1 1/3 cups self-raising flour
1/2 teaspoon bicarbonate of soda
1 cup mashed ripe banana

Toffee pecans:
1 cup sugar
1/4 cup water
7 oz pecan halves, toasted

Directions:
Preheat oven to 325 F. Lightly grease 10 x 3/4 cup capacity cupcake pans.Beat oil, sugar, eggs, flour, bicarbonate of soda and banana with electric mixer for about 4 minutes or until pale in colour.
Pour evenly among prepared pans. Bake 25 minutes or until a skewer inserted comes out clean. Turn onto wire rack to cool.Meanwhile, combine sugar and water in medium pan, cook over low heat, stirring, until sugar is dissolved. Bring to a boil, simmer about 5 minutes or until a golden brown colour. Arrange pecans on cakes and drizzle with toffee. Leave to cool.

Peach Buttermilk Cupcake

Ingredients: (serves 18)
2 cups rolled oats
2 cups buttermilk
1/2 cup vegetable oil
4 eggs, lightly beaten
2 1/4 cups self-raising flour
2 teaspoons ground cinnamon
2/3 cup brown sugar
15 oz caned peach slices in natural juice, drained, diced
1/2 cup spreadable cream cheese, to serve

Directions:
Preheat oven to 350 F. Lightly grease three 6-hole, 1/3-cup capacity cupcake pans.
Place oats, buttermilk, oil and eggs in a large bowl. Stir with a wooden spoon until well combined. Sift flour and cinnamon over oat mixture. Add sugar. Stir gently to combine. Fold in peach. Spoon mixture into cupcake holes to completely fill (cupcakes won't rise much, due to the oats).
Bake cupcakes for 30 minutes or until a skewer inserted into the center comes out clean. Cool in pan for 5 minutes. Turn onto a wire rack to cool completely.

Orange & Poppy Seed Cupcakes

Ingredients:
Melted butter, to grease
1 tbs poppy seeds
3/4 cup milk
2 1/2 cups self-raising flour
3/4 cup caster sugar
4.5 oz butter, melted
2 eggs, lightly whisked
2 tsp finely shredded orange rind
1/4 cup fresh orange juice
Icing sugar, to dust

Directions:
Preheat oven to 375 F. Brush twelve 1/3-cup capacity non-stick cupcake pans with melted butter to lightly grease. Combine the poppy seeds and 1/4 cup of the milk in a small bowl. Set aside for 10 minutes.
Combine the flour and sugar in a large bowl. Add the poppy-seed mixture along with remaining milk, butter, egg, orange rind and juice, and stir with a metal spoon until just combined (do not overmix).
Spoon the batter among prepared muffin pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Remove from oven and turn onto a wire rack. Serve warm or at room temperature dusted with icing sugar.

Little Apple Cupcakes

Ingredients (serves 6)
1 1/2 cups plain flour
1/2 teaspoon baking powder
3 oz reduced-fat margarine
2 1/2 tablespoons SPLENDA Granular Sweetener
1 eggwhite
2 large Granny Smith apples, peeled, cored, diced
1/4 cup raisins

1 teaspoon vanilla extract

Directions:
Combine flour, baking powder, margarine and 1 tablespoon Splenda Granular Sweetener in a food processor. Process until mixture resembles breadcrumbs. Add eggwhite and 2 1/2 tablespoons chilled water. Process until dough comes together. Turn onto a floured surface. Knead until smooth. Shape into a 2cm-thick round. Wrap in greaseproof paper. Refrigerate for 30 minutes.
Combine apple, sultanas, vanilla, 1/4 cup water and 1 tablespoon Splenda Granular Sweetener in a saucepan over medium heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 8 to 10 minutes or until apple is tender. Transfer to a bowl. Cool completely.
Preheat oven to 400 F. Grease six 1/3-cup capacity cupcake holes.
Roll pastry out to 1/8 inch thick. Using an 11cm-round cutter, cut 6 rounds. Use to line muffin holes. Fill with apple mixture.
Press remaining pastry together. Roll out to 1/4 inch thick. Using a 2.5 inch cutter, cut 6 rounds. Place over filling. Fold excess pastry from base of pies over tops, enclosing filling. Brush tops with water. Sprinkle with remaining 1/2 tablespoon Splenda Granular Sweetener. Bake for 25 to 30 minutes or until golden. Serve with ice-cream, if desired.

Apple and Raisin Cupcakes

Ingredients (serves 12)
2 cups self-raising flour, sifted
2/3 cup caster sugar
1 cup buttermilk
2 eggs, lightly beaten
1/3 cup vegetable oil
1/2 teaspoon cinnamon
1 finely chopped pink lady apple, skin on
1/2 cup raisins

Directions:
Preheat oven to 350 F. Place flour and sugar in a large bowl. In a separate bowl, whisk together buttermilk, eggs, oil and cinnamon. Stir through apple and raisins.
Pour wet mixture into dry ingredients and stir until just combined. Spoon mixture into a lightly greased 12-hole, 1/2 cupcake pan, taking care not to overfill. Place in oven and bake for 20 minutes or until golden. Serve warm or cold.

Baby Cupcakes

Ingredients (serves 8)
1/2 cup butter, softened
3/4 cup caster sugar
2 eggs
1 1/2 cups self-raising flour
1/2 cup sour cream
2 cups icing sugar mixture
1/4 cup milk
2 tsp rosewater
1-2 drops pink liquid food colouring
Icing flowers, to decorate
Pink sugar, to decorate

Directions:
Preheat oven to 350 F . Line 36 11/2 tbs capacity mini muffin pans with paper cases.
Use an electric mixer to beat the butter and caster sugar until pale and creamy. Add eggs, one at a time, beating well between each addition. Stir in the flour and sour cream in alternate batches. Spoon evenly into the prepared muffin pan. Bake for 10-12 minutes or until golden brown and cooked though.
Combine the icing sugar and milk in a bowl until a smooth paste forms. Add the rosewater and stir to combine. Divide into 2 bowls. Add the pink colouring to an icing portion. Spread the icing over the cupcakes. Decorate with icing flowers, and sprinkle with sugar, if desired. Serve with coffee.

Warm Banana Cupcakes with Custard

Ingredients (serves 4)
1 1/4 cups self-raising flour, sifted
1/2 cup brown sugar
1.5 oz butter, melted and cooled
1 egg
1/3 cup milk
2 ripe bananas, mashed
1 1/2 cups prepared custard

Directions:
Preheat oven to 400 F. Grease 4 large muffin pans. Combine flour and sugar in a mixing bowl. Make a well in the centre.
Using a fork, whisk butter, egg, milk, and bananas together in a jug. Add to flour mixture and fold together until just combined.
Spoon into prepared pans and bake for 25 minutes or until a skewer inserted into the middle of a muffin comes out clean. Cool in the pans for 5 minutes, then transfer to serving plates.
Meanwhile, place custard into a saucepan and warm over medium-low heat. Serve with banana muffins.

Honey and Hazelnut Cupcakes

Ingredients
1 quantity classic cupcake recipe
1/2 cup roasted hazelnuts, roughly chopped
1/4 cup honey
1/4 cup honey
2 tablespoons milk
2 cups pure icing sugar, sifted

Directions:
Follow step 1 of classic cupcake recipe. Stir in hazelnuts.
Follow step 2, and add honey.
Bake cupcakes following step 3.
Make icing: Warm honey and milk in a small saucepan over low heat. Add to icing sugar and stir until well combined. Spoon icing over cupcakes. Allow to set

Classic Cupcakes

Ingredients:
2 cups self-raising flour, sifted
3/4 cup caster sugar
3/4 cup milk
4 oz butter, melted, cooled
2 eggs, beaten
1 teaspoon Vanilla Essence
Sprinkles and lollies, to decorate

Icing:
1 1/2 cups pure icing sugar
Pink food colouring, optional
1 to 1 1/2 tablespoons water

Directions:

Preheat oven to 400 F. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the center.
Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.
Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles and lollies.

Honey Apple Upside-Down Cupcakes

Ingredients
1/2 cup honey
3 small apples
12 oz packet butter cake mix
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 F. Grease a 12 x 1/2-cup capacity muffin pan. Drizzle 1 teaspoon of honey into base of each muffin hole.
Thinly slice apples into rounds. Place 2 apple slices into each muffin hole so slices sit flat
Make cake batter following packet directions. Fold through cinnamon. Spoon batter over apple slices. Bake for 18 to 20 minutes, or until a skewer inserted into the centre comes out clean.
Allow to stand in pan for 5 minutes before turning onto a wire rack. Drizzle each cake with another 1 teaspoon of honey. Serve warm.

Choc-Chip Baby Cupcakes

Ingredients:
2 cups self-raising flour
3/4 cup caster sugar
9 oz Nestle milk choc bits
1/4 cup milk
4.5 oz butter, melted
2 eggs, lightly whisked
1 tsp vanilla essence
2 cups vanilla frosting
1 1/2 cups desiccated coconut
12-14 drops blue food colouring

Directions:
Preheat oven to 350 F. Line thirty-six 1 1/2-tbs capacity mini muffin pans with paper cases.
Combine the flour, sugar and choc bits in large bowl. Combine the milk, butter, egg and vanilla essence in a large jug. Add the egg mixture to the flour mixture and stir until just combined.
Spoon the mixture among the prepared muffin pans. Bake in oven for 12-15 minutes or until a skewer inserted into the centres comes out clean. Set aside for 2-3 minutes, then turn onto a wire rack. Set aside for 1 hour to cool completely.
Spread the cupcakes evenly with frosting. Place the coconut in a plastic bag. Add the food colouring to the coconut and shake until well coloured. Sprinkle the cupcakes with coconut to serve.

Strawberry Cupcakes

Ingredients:
1 quantity classic cupcake recipe
9 oz punnet strawberries, hulled, chopped
9 oz reduced-fat cream cheese
2 tablespoons pure icing sugar
2 tablespoons strawberry jam

Directions:
Lightly grease or line 16 x 1/3-cup capacity muffin holes with paper cases. Follow step 1 of classic cupcake recipe.
Follow step 2, reducing milk to 1/2 cup. Fold through strawberries.
Bake cupcakes following step 3.
Make icing: Using an electric mixer, beat cream cheese and icing sugar together until smooth. Spread over cupcakes. Top each with 1 teaspoonful of jam. Use a teaspoon to swirl jam and icing together. Serve.

Vanilla Cream Cupcakes

Ingredients
4.5 oz butter, softened
3/4 cup caster sugar
2 teaspoons vanilla extract
2 eggs
1 1/2 cups self-raising flour
1/2 cup milk
1 cup thickened cream
2 tablespoons icing sugar

Directions:
Preheat oven to 375° F. Grease a 12 x 1/3 cup capacity muffin pan.
Using an electric mixer, beat butter, caster sugar and 1 teaspoon of vanilla until pale. Beat in eggs, 1 at a time. Sift flour over butter mixture. Use a wooden spoon to stir until almost combined. Stir in milk.
Spoon mixture into muffin holes. Bake for 15 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack.
Whip cream. Stir in remaining 1 teaspoon vanilla and 1 1/2 tablespoons of icing sugar.
Cut a shallow cone shape from the top of each cake, leaving a 1cm border. Fill cakes with vanilla cream. Place tops back on. Dust with remaining icing sugar. Serve.

Little Pudding Cupcakes

Ingredients
1/2 cup pitted dates, finely chopped
1/2 cup dried figs, finely chopped
1/3 cup raisins
2.5 oz sultanas
7 oz mixed glace fruit, finely chopped
1/2 cup brandy
4 oz butter, at room temperature
1/2 cup golden syrup
2 eggs, at room temperature
1/4 cup plain flour
1 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2 cups fresh breadcrumbs
icing sugar, to serve

Directions:
Place all fruit into a heat-proof bowl. Heat brandy in a saucepan until hot. Pour over fruit. Cover. Stand overnight.
Preheat oven to 325° F. Grease a 24 x 1 1/2-tablespoon capacity mini muffin pans.
Using an electric mixer, beat butter and syrup until combined. Add eggs, 1 at a time, beating well after each addition. Sift flour, nutmeg and cinnamon over fruit. Add breadcrumbs and butter mixture. Mix well.
Spoon mixture into muffin holes. Bake for 22 to 25 minutes, or until cooked when tested with a skewer. Cool for 5 minutes, then turn onto a wire rack. Repeat with remaining mixture. Dust with icing sugar.

Strawberry Sour Cream Cakes

Ingredients
4.5 oz butter, softened
1/2 cup caster sugar
1 teaspoon vanilla essence
2 eggs, at room temperature
1 1/4 cups self-raising flour
1/3 cup light sour cream
9 oz strawberries, hulled, diced

Directions:
Preheat oven to 350° F. Grease 6 heatproof, 3/4-cup capacity ramekins.
Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, mixing well after each addition. Sift flour over butter mixture and stir gently to combine. Fold through sour cream and strawberries.
Three-quarter fill each ramekin with strawberry batter. Smooth tops. Bake for 30 to 35 minutes or until a skewer inserted into the centre comes out clean. Cool in ramekins for 5 minutes before turning out. Serve warm or at room temperature.

Peach and Almond Bowl Cupcakes

Ingredients
4 peaches
4.5 oz butter, softened
2/3 cup caster sugar
1 teaspoon vanilla essence
2 eggs
3/4 ground almonds
1/2 cup plain flour, sifted
1 tablespoon milk

Directions:
Preheat oven to 400 F. Lightly grease 4 x 1-cup capacity ovenproof bowls. Place onto a baking tray.
Cut a cross in base of each peach. Place into a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until skin begins to lift. Remove to a plate. Use a sharp knife to peel and discard skin. Allow peaches to cool.
Using an electric mixer, beat butter, 2/3 cup sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in almonds and flour. Gently stir in milk.
Divide batter between bowls. Press a peach into centre of each. Sprinkle with remaining 2 tablespoons of sugar. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Serve.

Mandarin and Almond Cupcakes

Ingredients
2 large mandarins
4 eggs
9 oz caster sugar
7 oz ground almonds
1 oz fine semolina
1 tsp baking powder
2 tbs light olive oil
1 tsp orange blossom water, optional
1 1/2 oz flaked almonds, lightly toasted
1/2 cup orange breakfast marmalade
1/2 cup honey
1 3/4 oz pistachio kernels, lightly roasted, skins rubbed
1/2 pint double cream or mascarpone

Directions:
Place mandarins in a large saucepan and cover with water. Keep submerged with a plate. Bring to a simmer over low-medium heat and cook for 1 1/2 hours, then remove and cool. Cut mandarins in half, remove any pips, then process halves in a food processor until pureed.
Preheat oven to 375 F. Grease metal pudding moulds. Using an electric mixer, whisk eggs and 7 oz sugar until just pale. Using a fine sieve, sift ground almonds, semolina, baking powder and 1/2 tsp salt over egg mixture. Add oil, orange blossom water (if using), pureed mandarins and almonds. Fold to combine.
Spoon batter among moulds, filling to 1/4 inch from top. Place on an oven tray and bake on lowest shelf for 20-25 minutes or until dark golden and a skewer inserted into the centre comes out clean. Cool cakes in tins for 5 minutes, then invert on to a wire rack to cool completely.
Place remaining sugar, marmalade, honey and 1/4 cup water in a small saucepan and simmer over medium heat for 5 minutes, then transfer to a small bowl. Dip cakes, 1 at a time, into syrup, avoiding bases, then place on a baking paper-lined tray. Add pistachios to syrup. Top each cake with cream, then spoon over pistachios and remaining syrup. Serve.

Mini Chocolate & Pear Cupcakes with Chocolate Sauce

Ingredients
Melted butter, for greasing
3/4 cup, firmly packed brown sugar
6 drained, canned pear halves in natural juice
1 cup self-raising flour
2 tbs cocoa powder
1/2 cup skim milk natural yoghurt
2 eggs
2 tbs water

Chocolate sauce
1/3 cup, firmly packed brown sugar
1 1/2 tbs cocoa powder, sifted
2 1/2 tsp cornflour
1 cup water

Directions:
Preheat oven to 400 F Brush 6 large 3/4-cup muffin pans with melted butter to lightly grease. Line the bases of the greased muffin pans with non-stick baking paper.
Sprinkle 1 tsp of the sugar over the base of each pan. Place 1 pear half, cut-side down, in each pan.
Sift the flour and cocoa together into a medium mixing bowl. Add the yoghurt, eggs, water and remaining sugar. Use electric beaters to whisk on low speed, scraping down the side of the bowl once or twice, until the ingredients are just combined.
Pour the cake mixture evenly over the pears in the pans. Tap the pans on a bench to settle the mixture. Bake in preheated oven for 25-30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove the cakes from the oven and set aside for 10 minutes before turning onto serving plates.
Meanwhile, to make the chocolate sauce, place the sugar, cocoa and cornflour in a small saucepan and mix well. Gradually stir in the water until smooth. Stir over medium heat until the sauce boils and thickens slightly. Transfer the sauce to a jug and cover the surface with plastic wrap to prevent a skin forming.
Pour the chocolate sauce over the cakes and serve immediately. If you would like to serve the cakes for afternoon tea instead of dessert, turn onto a wire rack and set aside until cooled completely. Serve without the sauce.

Cappuccino Cupcakes

Ingredients
Melted butter, to grease
3/4 cup butter, at room temperature
3/4 cup, firmly packed brown sugar
2 eggs
2 cups self-raising flour
3/4 cup freshly brewed espresso coffee, cooled
1/2 cup buttermilk
9 oz ctn mascarpone
1/2 cup thickened cream
1/4 cup icing sugar mixture
2 tbs Kahlua liqueur
Drinking chocolate, to dust

Directions:
Preheat oven to 350 F. Brush eight 1-cup capacity ovenproof tea cups or muffin pans with melted butter to lightly grease.
Use an electric beater to beat together the butter and sugar in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the flour, coffee and buttermilk until well combined. Spoon the mixture evenly among the prepared cups or pans. Bake in oven for 25-30 minutes or until a skewer inserted into the centres comes out clean. Set aside for 1 hour to cool completely.
Use a balloon whisk to whisk together the mascarpone, cream and icing sugar in a large bowl until the mixture thickens slightly. Add the Kahlua and whisk until well combined.
Spoon the mascarpone mixture over each cake and spread to the edge. Sprinkle with drinking chocolate to serve

Coconut Cupcakes with Lemon Syrup

Ingredients
Melted butter, to grease
4.5 oz butter
1 cup brown sugar
3 eggs
1/2 cup self-raising flour
1/4 cup plain flour
1/2 cup desiccated coconut
1 tsp finely grated lemon rind
1/3 cup natural yoghurt
Vanilla ice-cream, to serve
Lemon syrup
1 lemon
1/4 cup fresh lemon juice
1/4 cup water
1/3 cup caster sugar
1 tsp coconut essence
Directions:
Preheat oven to 350 F. Brush twelve 1/3 cup capacity muffin pans with melted butter to lightly grease.
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in flours, coconut, lemon rind and yoghurt. Spoon mixture evenly among prepared pans. Bake in preheated oven for 20 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Transfer to a wire rack.
Meanwhile, to make the syrup, use a zester to remove rind from lemon. Combine lemon rind and juice, water and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and syrup thickens. Remove from heat and add essence.
Drizzle cakes with hot syrup to serve.