Laura London's recipe for double chocolate cupcakes

Get into the festive mood with these decadent double chocolate cupcakes.

Sprinkled with gold dust and stars - they are the perfect Christmas treat.

Ingredients (makes 12 cupcakes)

175g Organic Self Raising Flour

3 Organic eggs

275g Organic Caster sugar

100g unsalted butter

50g organic cocoa powder

3.5 tbsp organic milk

6 tbsp booking water

Edible gold dust

Edible gold stars

For the chocolate ganache

200g dark chocolate

285ml double cream

Method

Preheat the oven to fan 140C/conventional 160C/ gas 3

Line a 12-hole cupcake tin

Cream together the butter and sugar

Sift in the self raising flour and cocoa powder and mix thoroughly

Now add in the milk and boiling water for moisture and mix

Pour into the cupcake tins, and bake in the oven at 160c fan for 10-15 minutes until the sponge is light and springy to the touch.

Once cooked take out of the tins and leave to cool on a wire rack.

For the ganache

Heat the double cream until almost at boiling point then add the chocolate. Leave to set for 6 hours.

Once the cakes are cooled you can pipe the ganache on top and add the edible gold dust and edible gold stars for festive decoration. Delicious!

Laura Timson is the founder of online artisan bakery Laura's London. Follow her on Instagram @lauras_london