Chocolate and Amaretto Festive Cupcakes

Preheat the oven to 180 degrees centigrade fan.

To make the cakes

In a pan pour the milk and 40g of the sugar. Bring to simmering point and pour into a bowl which contains the chocolate which has been broken into small pieces.  Give a good stir and when the chocolate has fully melted, set to one side.

Cream together the remaining sugar and butter until light and fluffy then add the amaretto and almond extract then add the eggs one at a time.

Fold in the flour and chocolate mix. You will have a very runny batter so I pour mine into a jug before transferring into the cupcake cases.  The mixture needs to fill the case about 2/3rds.  Transfer to the oven and bake for 16-20 minutes until risen and springy to the touch.

Remove from the muffin tin and leave on a rack to cool.

To make the frosting

Place the milk and cornflour in a small saucepan over a medium heat and whisking all the time allow the mixture to thicken. Transfer to a bowl and leave to go completely cold.  In a medium bowl whisk together the butter and icing sugar – incorporating the icing sugar a little at a time and whisking well between each addition .Add the vanilla extract.  Whisk for about 4 minutes until it is pale and fluffy then add the milk paste a spoonful at a time – whisking between each addition.

Transfer to a piping bag and use as required.