I doubled the recipe on the website and made 24 chocolate cupcakes
which I topped with a whipped chocolate cream. You can make the whipped cream easily by melting 150g of milk chocolate
75g of dark chocolate
3 tablespoons of sugar and 2 pots of double cream (these were 284g pots each). Heat in the microwave in short 30 second bursts
stir in between to melt the chocolate completely. Then whisk using a handheld mixer - chilling the mixture beforehand will enable the cream to whip easily and make the mixture firm enough to pipe using a piping bag and nozzle. I topped the cupcakes with some small #sugarflowers I had made in advance
