Black Forest Cupcakes

Method

1. Grease a 12 hole cupcake tin with a little cake release. Preheat the oven to 180°C/Gas 4.
2. Melt the chocolate in a heatproof bowl in the microwave on high for 20 seconds. Remove from the microwave, stir and heat further if required until melted and smooth.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the vanilla extract then the eggs one at a time, beating well between each addition. Combine the flour, baking powder, salt and cocoa and fold into the mixture using a metal spoon. Finally, fold in the melted chocolate.
4. Divide the mixture equally into the cupcake tin and place in the oven for 25-30 minutes until well risen and a skewer inserted into a cake in the centre of the tray comes out clean. Allow cakes to stand in the tin on a cooling rack for 10 minutes then carefully remove and allow to cool completely.
5. Core each cake with the Cupcake Corer and fill each hole with a teaspoon of conserve.
6. Carefully decorate the top of each cupcake with a spiral of frosting and a few sprinkles.
7. Tip: These cupcakes will keep for 3 days in an airtight container.