You will need


FOR THE CUPCAKES: Preheat the oven to 200°C (400°F, Gas mark 6) and line a muffin tin with paper cases.

Sieve the Cacao Powder into a bowl then pour in the boiling water and mix to a thick paste. Add the remaining ingredients and using a stand or hand mixer.

Divide the mixture equally between the cases and bake in the oven for approximately 12-15 minutes until they are well risen and springy to the touch. Check they are cooked by testing with a skewer or toothpick - if it comes out clean then they are cooked. Cool on a wire rack.

FOR THE WHIPPED GANACHE: Place the Dark Chocolate Chips into a bowl. Heat the cream until steaming and little bubbles appear around the edges, but do not allow to boil!

Pour the hot cream over the chocolate melts and allow it to stand for about 5 minutes. Cover the top with a tea towel or plate to keep the heat in.

Whisk the ganache until smooth and then allow to set either at room temperature or in the fridge. Make sure to whisk it every 10 minutes to keep it smooth otherwise small lumps may form.

When the ganache is firm but still soft enough to handle, transfer it to a mixing bowl and whip it on a high speed until light and fluffy. This should take 4-5 minutes.

Place the ganache into an icing bag and ice the cupcakes. Finish but topping with a blueberry, other fruit of choice and / or a mint leaf.

The chocolate cupcakes and ganache can be frozen individually for up to 3 weeks in an airtight container. Make sure that the surface of the ganache is covered in clingfilm within the container before sealing.