Popping Candy Cupcakes

Preheat the oven to 190°C (170°C, gas mark 5) and line a 12 hole muffin tin with muffin cases.

Mix together the softened butter, sugar, flour, cocoa powder, baking powder and salt on a low speed until it is the texture of breadcrumbs.

Put the egg in a separate bowl and whisk lightly. Add the milk and continue to mix, before gradually pouring into the dry mixture. Blend all the ingredients together on a low speed, gradually increasing to a medium speed until the consistency becomes smooth and thick.

Spoon the mixture into the paper cases, filling them 2/3 full. Bake in the oven for 20-25 minutes or until risen and springy to the touch.

Leave to cool fully on a wire rack.

To make the buttercream blend together the icing sugar, vanilla extract, milk and butter until it forms a smooth buttercream. Continue to mix and sprinkle in the popping candy.

Once the cupcakes are cool carefully cut the centre out of each cupcake and fill with the vanilla buttercream. Pipe the remaining buttercream on the top of the cupcakes, dust with gold lustre and top with an indoor sparkler for an extra special effect. (Remember to be extra careful when lighting the sparklers)