Marble muffins with cream cheese icing

Preheat the oven to 180°C (fan 170°C, gas mark 4). Line the tin with 6 muffin cases.

Beat together the softened butter and caster sugar, with an electric whisk, until pale and fluffy. Whilst beating, gradually pour in the beaten eggs until well combined.

Gently fold in the flour until just combined. Add 1-2 tbsp of cold water to make the mixture a dropping consistency.

Mix together the cocoa powder and milk in a small glass or bowl until combined.

Divide the cake mixture in half between two bowls. In one bowl stir in the vanilla extract, and in the other add the cocoa mixture and chopped chocolate. Stir until just combined.

Fill the muffin cases with alternate spoonfuls of chocolate and vanilla mixtures until evenly filled and both of the mixtures have used. Using a skewer drag it through each muffin 2 - 3 times only, to achieve a good marble effect.

Bake in the middle of the oven for 20-25 minutes or until risen and bounce back when touched. Remove from the oven and leave to cool in the tin on a wire rack.

For the frosting, beat together all the frosting ingredients using an electric whisk for 4 - 5 minutes, or until really smooth and creamy. The more you beat it, the more luscious the frosting will become.

Once the muffins are at room temperature, using a small spatula or butter knife, liberally spread each muffin with the frosting. Alternatively, pipe the icing on to the muffins using a piping bag.