Ingredients
80g butter, softened  
280g caster sugar
200g plain flour
40g cocoa powder 
1 tbsp baking powder  
2 large eggs  
240ml whole milk  

Ingredients for the chocolate sauce 
400g dark chocolate, finely chopped 
400ml double cream  

Equipment needed
12 hole deep muffin tin
Cupcake cases 

Method
Preheat your oven to 190c and line your muffin tray with the cases. 

Ideally with a stand mixer and paddle attachment mix the butter, flour, cocoa powder and baking powder until the ingredients resemble breadcrumbs and no large lumps of butter remain.  

Mix the eggs and milk in a jug and mix and with the mixer on a low speed, slowly add the milk until all the liquid has been incorporated.  Scrape down the sides of the bowl and mix again on a medium speed, until you have a smooth and even batter. Using an ice-cream scoop fill the cases ¾ full and put into the oven and bake for 18-20 minutes or until well risen.  

Once you have removed the cakes from the oven, leave them in the tin while you make the chocolate sauce. 

On a medium heat, bring the cream to the boil. Meanwhile, put the finely chopped chocolate in a bowl. Once you see the cream has bubbles beginning to form around the edge of the saucepan, take the cream off the heat immediately.  Pour the cream over the chocolate, give it a stir and then leave for three minutes for the chocolate to melt.  Stir again until completely smooth.  Put to one side until the cakes are completely cold. 

Put the cooled cupcakes on a board and in the centre of the cake cut a smallish round hole (see below) and fill with the chocolate sauce.  Place the cut-out pieces of sponge back into the sponge on top of the chocolate sauce. 

The chocolate sauce should now hold its shape, if it does not, put into the fridge to set.  Once your chocolate is set, put a spoonful or two on top of each cake and swirl around. Either leave plain or decorate with glitter; sweets etc.