Cupcakes

1. In a small saucepan, melt the chopped chocolate with the cream and butter over a low heat, stirring continuously.
2. Once all the ingredients have amalgamated, remove it from the heat and transfer the melted chocolate to a freezer proof bowl.
3. Allow to cool, then place in the freezer for about 30-45 mins, until the chocolate has solidified.
4. Spoon into 12 portions and roll each one into a ball. Place them in the fridge.
5. Whisk the flour, cocoa powder, salt and baking powder together in a bowl.
6. Using an electric mixer, beat the butter and sugar together in a bigger bowl, until the texture is light and creamy.
7. Beat in the egg, then stir in the food colourant and vanilla extract.
8. On a low speed, beat in half of the dry ingredients, then half the buttermilk, repeating the process. Half fill the prepared cupcake holders with batter.
9. Drop a refrigerated chocolate ball into the center of each holder, then top them up with the remaining batter.
10. Bake in a preheated, 180° C oven, for 15-20 mins.
11. Remove them from the oven and allow to cool before icing.

Cream Cheese Icing

1. Using an electric mixer, beat together, the butter, icing sugar and cream cheese until the icing is light and fluffy. Stir in the vanilla extract.

Decorating

1. Spoon the icing sugar into a piping bag and using a circular motion, pipe the top of each cupcake. Push a block of chocolate into the icing and decorate with an edible flower (optional).