Bake some cupcakes, decorate them with a fudgy topping and some jelly beans or anything you like, and stack them high!

Makes 12 cupcakes

For the cakes:

175g plain flour
1 tsp baking powder
A pinch of salt
25g cocoa powder
150g caster sugar
100g unsalted butter, very soft
2 large free-range eggs
125ml milk

For the topping:

100g plain chocolate
1 tbsp golden syrup
25g unsalted buter

A 12-hole muffin tray lined with paper muffin cases (or our funky paper cake cases!)

1) Preheat the oven to 180 degrees C (350F, Gas mark 4)
2) Place a large sieve over a mixing bowl. Tip the flour, baking powder, salt, cocoa powder and sugar into the sieve as you measure them, then sift into the bowl.
3) Add the butter to the bowl. Break the eggs into a small bowl then beat with a fork until a bit frothy.
4) Pour the eggs and milk into the bowl. Use a wooden spoon to mix all the ingredients together to make a smooth cake batter.
5) Carefully spoon the cake mixture into the paper cases, putting an equal amount into each one.
6) Put the cakes in the preheated oven to bake for 20 minutes, until just firm to the touch. Remove the tray from the oven and leave to cool for about 2 minutes. Transfer the cakes to a wire rack and leave to cool completely.
7) While the cakes are cooling, make the topping. Break up the chocolate and put it in a small heatproof bowl with the golden syrup and butter. Place the bowl over a saucepan filled with steaming hot but not boiling water. Stir gently with a wooden spoon until smooth and melted. Leave to cool for 5 minutes.
8) To finish the cakes, spoon the smooth runny topping on top of the cakes and add your decorations. Leave to set before eating. Store your cupcakes in an airtight container and eat within 4 days.