LITMIR.BIZ

      Rich, decadent, chocolaty and creamy: has there ever been a better combination? If you want to be even more indulgent, serve with a dollop of whipped cream or custard.

      Makes 12–16 cupcakes

      FOR THE SPONGE

      80g (3oz) unsalted butter, softened

      280g (10oz) caster sugar

      200g (7oz) plain flour

      40g (1½oz) cocoa powder

      ¼ tsp salt

      1 tbsp baking powder

      2 large eggs

      240ml (8½fl oz) whole milk

      FOR THE FILLING AND FROSTING

      400g (14oz) dark chocolate, finely chopped, plus 50g (1¾oz) extra to decorate (optional)

      400ml (14fl oz) double cream

      One or two 12-hole

      deep muffin tins

      1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.

      2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, set on a low speed, mix together the butter, sugar, flour, cocoa powder, salt and baking powder. Mix until the ingredients are sandy in consistency and no large lumps of butter remain.

      3. Place the eggs in a jug, then pour in the milk and mix together by hand. With the whisk or mixer still on a low speed, pour three-quarters of the milk and eggs into the dry ingredients. When all the liquid has been incorporated, scrape down the sides of the bowl to pick up any ingredients that have got stuck there, then add the remaining milk mixture and mix again, now on a medium speed, until you have a smooth and even batter.

      4. Spoon the batter into the paper cases, filling them two-thirds full. If any batter is left, use it to fill up to four more cases in a second muffin tin, then place in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely while you make the filling and frosting.

      5. Place the finely chopped chocolate in a bowl. Pour the cream into a saucepan and heat just to boiling point. Pour the hot cream over the chocolate, give it a stir and then leave until all the chocolate has melted. Stir again until smooth, then cover with cling film and set aside to cool.

      6. Place the cooled cupcakes on a board and hollow out the centre of each cake using a sharp knife, cutting out a piece about 2cm (¾in) in diameter and 3cm (1¼in) long. Set the cut-out pieces to one side, then, using a teaspoon, fill the hollow of each cake half full with the chocolate cream filling. Place the cut-out pieces of sponge on top of the filling, like a lid, trimming the pieces to fit, if you need to, and then top each cupcake with some of the chocolate cream and swirl it.

      7. If you wish to decorate further, grate or chop the extra 50g (1¾oz) chocolate, and sprinkle over the cupcakes to finish.

      SPRING WEEKEND BAKES

      APRICOT AND ALMOND COOKIES

      You might not be able to resist these cookies enough to let them cool down before devouring! For softer, chewier cookies, take them out of the oven as soon as they begin to turn golden brown.

      Makes 10–12 cookies

      135g (5oz) unsalted butter

      80g (3oz) caster sugar

      80g (3oz) soft light brown sugar

      1 large egg

      ½ tsp vanilla essence

      190g (7oz) plain flour

      ½ tsp salt

      ½ tsp ground cinnamon

      ½ tsp bicarbonate of soda

      100g (3½oz) dried apricots, roughly chopped

      60g (2oz) ground almonds

      20g (¾oz) flaked almonds, roasted

      1. Preheat the oven to 170°C (325°F), Gas mark 3, and line two baking sheets with baking parchment.

      2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and both types of sugar until pale and fluffy. Add the egg and mix thoroughly on a medium-to-high speed, then add the vanilla essence and mix further.

      3. Sift together the flour, salt, ground cinnamon and bicarbonate of soda. Add the dry ingredients to the creamed butter and sugar in two batches, mixing into a dough either by hand or using the freestanding mixer, then stir in the chopped apricots and ground almonds.

      4. Break off pieces of the dough, about 2 tablespoons per cookie, then roll into balls and place on the prepared baking sheets. Allow five to six cookies per tray, making sure to space them evenly apart, with gaps of about 7cm (3in), as they will spread when baking.

      5. Press a sprinkling of the flaked almonds on top of each cookie ball, then place in the oven and bake for 15–20 minutes or until a light golden brown in colour. Allow to cool for 10 minutes or so on the sheets before transferring to a wire rack.

      LEMON AND THYME LOAF

      Trust us, thyme really works in a sweet dessert. The combination of lemon and thyme is perfect – tangy and fresh.

      Serves

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