Ingredients (makes 15 to 20 biscuits)

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• 115g unsalted organic butter
• 45g Divine Fairtrade cocoa
• 155g Fairtrade honey ale
• 170g organic plain flour (sifted)
• Pinch of salt
• 2/3 tsp baking soda
• 225g Tate & Lyle Fairtrade caster sugar
• 1 large free-range. organic egg (room temperature)
• 3 fl oz (3/8 cup) organic buttermilk
• 12 paper cupcake cases
• 3 fl oz (3/8 cup) Fairtrade honey ale

• 15g Fairtrade cocoa
• 115g Unsalted organic butter
• 340g Tate & Lyle Fairtrade icing sugar
• Tsp Fairtrade vanilla essence
• Small bar Fairtrade chocolate to decorate
• Handful toasted Fairtrade brazil nuts

Method

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Preheat the oven to 180c

1. Bring ale to the boil in a saucepan. Remove from the heat and stir in the cocoa. Leave to cool until it reaches room temperature.

2. Sift together the flour, salt and baking soda and set aside

3. Cream the butter and sugar together with an electric mixture until very light and fluffy (about 5 mins)

4. Add the egg and beat until just incorporated

5. Beat in the cooled ale/cocoa mixture

6. Add the sifted dry mixture in three parts, alternating with the buttermilk in two parts - beginning and ending with the dry and beating after each addition

7. Spoon the batter into a baking tray lined with cupcake cases (2/3 of theway full)

8. Bake in preheated oven for 15 mins or until a toothpick inserted into the centre comes out clean

9. Cool briefly in the pans and then transfer to a wire rack until cooled completely.

Frosting

1. Boil ale in a saucepan, remove from the heat and stir in the cocoa. Allow to cool completely - transfer to a bowl and place in the fridge if necessary

2. Beat the butter until smooth

3. Add the vanilla, ale/cocoa mixture and half the icing sugar and continue to beat. Gradually add all of the sugar - beating continuously until you reach a consistency you like

4. Spread onto cooled cupcakes and top with shavings of Fairtrade chocolate and Brazil nuts.