1-Melt the 60 grams dark chocolate and dip each cinnamon biscuit. Place the coated biscuits on baking paper to set.

2-Preheat oven to 160°C fan / 180°C / 350°F / Gas Mark 4. Line a cupcake tin with paper cases.

3-Using an electric mixer, beat the softened butter (or baking spread) and light brown soft sugar together until smooth and fluffy.

4-Add the eggs and milk. Mix well to combine.

5-Gently fold in the self-raising flour and cocoa powder until just combined. Do not overmix.

6-Divide the batter evenly between the cupcake cases.

7-Bake for 20-25 minutes, or until a skewer inserted into the center of a cupcake comes out clean.

8-Transfer cupcakes to a wire rack and allow to cool completely.

9-Once cool, use a cupcake corer or small knife to remove the center of each cupcake.

10-Fill the holes in the cupcakes with cinnamon biscuit spread. Warm the spread in the microwave for approximately 15 seconds if it’s too thick to spoon easily.

11-Make the buttercream: Beat the softened unsalted butter alone for a few minutes until light. Add the cinnamon biscuit spread and beat to combine. Add the icing sugar and milk. Beat using an electric mixer until smooth and fluffy. If the buttercream is too stiff, add a little more milk (1 teaspoon at a time).

12-Pipe or spread the buttercream onto the cooled cupcakes.

13-Melt the 20 grams dark chocolate and drizzle over the buttercream on each cupcake.

14-Top each cupcake with one chocolate-dipped cinnamon biscuit. Press only the chocolate-covered part of the biscuit firmly into the buttercream to prevent the biscuit from becoming soggy.

15-Store cupcakes in an airtight container in a cool place. Best consumed within 3 days.