Method:

1. Preheat oven to fan 160C.

2. Create the sponge cake mix following instructions on the back of the Free and Easy box, using the vegetable oil and water.

3. Divide the cake mix between 24 cupcake cases, filling roughly one thirds of each case. Bake for 10-15 minutes, until a skewer comes out clean.

4. Remove from the oven, and while still warm, press into the centre of each cake with the back of a teaspoon to create an indent. Leave to cool on a wire rack.

5. Once the cakes have cooled, melt the chocolate and coconut oil in a metal bowl, placed above a pot of boiling water. Stir until smooth.

6. Place 1/2 tsp of Marmalade in the indent of each cake, then cover the top with melted chocolate.

7. Place the cakes in the fridge for 20 minutes to allow the chocolate to set, then serve!

Watch a video of the recipe on our Instagram here.