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1
Preheat the oven to 180 degrees C/350 degrees F/gas 4.
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2
Place the flour, cocoa, salt and butter in a large mixing bowl.
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3
Rub between your fingers until the mixture has the consistency of breadcrumbs.
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4
Add the sugar and mix well.
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5
Fill a measuring jug with 85ml water, then add the cream and eggs.
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6
Whisk well, then pour into the dry mixture.
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7
Mix until smooth.
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8
For the cupcake cases, you can either use shop-bought paper cases or, for a more contemporary style, make them yourself using non-stick baking parchment: cut 15cm squares of parchment paper, scrunch them up tight in your hand, then open them out just enough to fit into your muffin tin.
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9
Fill each case three-quarters full with cake mixture and sprinkle over plenty of cocoa nibs.
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10
Bake for 12 to 15 minutes until springy to the touch.
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11
Remove from the muffin tin and place on a wire rack to cool.
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12
To make the sugar syrup, bring 200ml water, the sugar and all the spices to the boil and simmer for 5 minutes.
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13
Remove from the heat and allow to infuse for 15 minutes.
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14
Strain through a sieve into a jug.
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15
While the cakes are still warm, slowly and gradually feed each one an even amount of syrup until glossy, allowing the syrup to soak fully into the cakes.
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16
If serving as a plated dessert, save some syrup to drizzle over and around the cakes.
