3 tbsp dried cranberries
2 tbsp brandy
2 tbsp milk
1 tsp vanilla essence
1 cup (80%) dark chocolate
1 cup salted butter
6 tbsp plain flour
1 tsp baking powder
2 eggs
4 tbsp brown sugar
1/2 cup (62%) dark chocolate
1/4 cup salted butter
1 tbsp whipping cream sugar hearts

1. Soak cranberries in brandy, milk and vanilla essence for 4 hours.

2. Break chocolate into pieces and place it in a bowl together with the butter.

3. Melt over a bain marie, stirring from time to time.

4. Sift together the flour and baking powder.

5. Break eggs into a mixing bowl and add sugar. whisk until the sugar is melted.

6. Whisk in the flour, 2 tbsp at a time, until the flour and eggs are combined.

7. Stir in cranberries and the soaking liquid, as well as the melted chocolate and butter.

8. Spoon mixtures into tiny lined cupcake molds until 3/4 full.

9. Bake in preheated oven at 350F or 180C for 12 minutes, or until a skewer inserted into the center comes out clean.

10. Remove cupcakes from the oven and leave to cool for about 20 minutes.

11. To decorate, melt chocolate, butter and cream over a bain marie. dip the top of the cupcakes into the melted chocolate and top each with a sugar heart.