Halloween black forest cupcakes

1. Preheat the oven to 180˚C, gas mark 4. Line a 12-hole muffin tin with paper cases. In a large bowl, beat the butter with the sugar until pale and fluffy. Beat in the eggs, a little at a time. Sift in the flour and cocoa powder, then fold in with the vanilla. Spoon into the cases and bake for 20-25 minutes, until a skewer inserted into the middle comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

2. Meanwhile, make the filling. Put 450g cherries in a pan over a medium heat (use the rest in the cherry yogurt fool on page 127). Add the lemon juice, caster sugar, star anise and 2 tbsp water. Bubble gently for 15 minutes, until starting to turn jammy, then stir in the cherry brandy and set aside to cool.

3. Once the cakes have cooled, use a teaspoon to scoop out a hole in the middle of each, then fill with the cherry compote. Whip the cream with the icing sugar until peaks form, then pipe or spoon on top of the cupcakes. Sprinkle with the chocolate shavings and serve