Lyle's Chocolatey Fudge Cupcakes

For The Cakes

1. Preheat the oven to 180°C/160° Fan, 350°F, Gas 4.
2. Whisk the Tate&Lyle Light Soft Brown Sugar, butter and Lyle’s Golden Syrup until soft and creamy. Beat in the eggs a little at a time.
3. Sift in the flour, bicarbonate of soda and cocoa, then fold into the mixture.
4. Add a little milk to make a soft consistency (so it easily falls from the spoon)
5. Line a bun tray with 9 cup cake cases and divide the mixture up into them. (an ice-cream scoop makes this super easy)
6. Bake for 20 mins or until a fine skewer comes out clean 

For The Butter Cream

1. Beat the butter and Lyle's Golden Syrup together.
2. Sift in Tate&Lyle Icing Sugar until soft and smooth, then mix in the cooled melted chocolate.
3. Place in a piping bag fitted with a star nozzle and pipe circular swirls on the top of your cooled chocolate cupcakes.