Add the butter or marge to a bowl, add the sugar and beat well on high speed until light and fluffy. This can take several minutes.

Reduce the speed and add the eggs, and a spoon of the flour (this prevents the mixture curdling), once mixed gently fold in the flour, baking powder and salt. Add some milk to thin the mixture if needed.

Spoon the mixture into cases in a cupcake pan, so each is about half full. Add half a teaspoon of fudge sauce to each one, and poke the sauce so it slightly sinks into the batter. Cover the fudge sauce with the remainder of the batter.

Pop into pre heated oven (GM5/190C/375F) and bake for about 14 minutes – check after 12 – until done. When cooked they will be risen, springy to touch and if you poke a cocktail stick into them it will come out dry and clean.

Beat the shortening until soft and fluffy, add in the icing sugar and fudge sauce, beat until doubled in volume and light and airy. Add a dab of brown food colouring if needed to give some colour.

With a flourish pipe a swirl onto each cupcake, and sprinkle to your heart’s content.