Emoji Cupcakes

Split the vanilla pod lengthways and scrape out the seeds. Beat the butter, sugar, and vanilla seeds together until light and fluffy, then add the eggs one at a time.

Gently fold in the sifted flour and baking powder, then pour in the cream and mix the batter well.

Preheat your oven to 180 °C (top and bottom heat) or 170 °C (fan).

Place cupcake liners in a muffin tin — if you don't have one, double up the liners so they hold their shape. Divide the batter evenly between the liners and bake in the middle of the oven for 15–20 minutes. Let them cool completely.

Break the chocolate into pieces and put them in a bowl set over a small pot of water (a bain-marie). Make sure the bowl doesn't touch the water — you don't want it getting too hot. Let the water come to a gentle simmer and stir the chocolate occasionally until it's fully melted, then take it off the heat straight away. You can also melt it in the microwave.

Beat the room-temperature butter and icing sugar together in a stand mixer with the paddle attachment until pale and fluffy, about 5 minutes. Pour in the cooled melted chocolate and mix until everything is well combined.

Transfer the frosting to a piping bag fitted with a round tip (medium, no. 13) and pipe it onto the cupcakes in an upward spiral. Finish with candy eyes on top.