I made these double chocolate cupcakes for a ladies film night at a mate’s house. We didn’t get round to the film, we just drank three bottles of wine and ate half the cakes! They were hiding a tasty secret; a dollop of my fella’s homemade blackcurrant jelly. It gives them a juicy fruity kick that goes really well with chocolate. Just warm up the jelly to soften it then cut out a disc from the top of the cake, spoon in the jelly and plonk the disc back on. Then cover with frosting, vegan chocolate buttons and glitter to help make them taste even better; I just can’t help myself!
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