Pre-heat your oven to 170°c (150°c for fan-assisted oven or Gas Mark 3) and line a muffin tray with nine cupcake cases.

Sift the flour, cocoa powder, sugar, baking powder & salt into a large bowl and add the butter. Mix together until you get a sandy consistency.

In a separate bowl whisk the egg & milk before gradually adding it to the flour mixture, a little at a time.

Once both mixture are just combined, use an ice cream scoop to fill the cases 2/3 full, ensuring the batter is distributed between the cases evenly.

Bake for 20 minutes until a skewer inserted comes out clean.

Once cool enough to touch, transfer to a wire rack to cool completely.

When completely cool, hollow out a small circle from the top of the cupcakes with a sharp knife. Spoon/pipe in enough Ducle de Leche to fill.

Mix the butter and icing sugar together until light and fluffy. Add a good spoonful of your Dulce de Leche/caramel (optional but really tasty).

Spread or pipe the icing on top of the cupcakes, covering the caramel filled hole also.

Drizzle some more Ducle de Leche on top to finish.