Directions

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1. Preheat the oven to 160°C fan and line a cupcake/muffin tray with 12 cases

2. Cream together the sugars and butter in a bowl until light and fluffy

3. Add the eggs and vanilla extract, along with a large spoonful of the flour and beat together

4. Fold in the remaining flour with the cocoa powder and milk, using a spatula/metal spoon

5. Fill each case approximately 2/3 full and bake in the oven for 20-22 mins

6. Leave the cupcakes in the tray for 5 mins, then remove and cool on a wire rack

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1. Break up the chocolate into a microwave safe bowl and add the cream

2. Heat for 30 – 40 seconds in the microwave, remove and stir for 1-2 mins until smooth. If there are still some lumps of chocolate, pop the mixture into the microwave for 20 seconds and stir

3. Add a small amount of green gel food colouring and mix until you have an even colour

4. Set aside to thicken slightly

5. Once the cupcakes are cool, hollow out the middle of each and fill using half the ganache, saving the other half for on top of the cupcakes

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1. With a handheld or stand mixer, beat the butter for 2-3 mins until pale and fluffy

2. Add half the icing sugar and beat again until combined. Repeat for rest of the icing sugar

3. Add the milk and vanilla extract and beat for 5 mins

4. Mix the purple food colouring into the buttercream until fully incorporated

5. Pipe the buttercream onto the cupcakes and pop them into the fridge for 30 mins

6. Remove the cupcakes from the fridge and while the buttercream is still cold, top them with the remaining ganache. If the ganache has thickened too much, pop it in the microwave for 10 secs before adding it on top of the cupcakes. You want the ganache to be runny enough to drip down the sides of the buttercream

7. If using sprinkles, add them on top of the ganache and enjoy!