Pre-heat the oven to 180°C/fan 160°C/350°F/gas 4.

Pop 12 paper muffin cases into a muffin tin.

Gently melt the chocolate in a bowl, I'm a microwave girl for this or you can do it over simmering water

In another bowl cream together the butter and sugar (easier if you have a mixer, by hand it makes your wrists ache!).

Add the eggs to the creamed mixture, one at a time, then slowly mix in the flour a spoonful at a time.

Mix in the soured cream and melted chocolate, until the whole mixture is combined.

Divide the mixture between the 12 cases and bake for 20-25 minutes, until risen and just firm to the touch.

Remove from the tin and cool on a wire rack.

For the topping, melt the chocolate as before, then leave to cool for a couple of minutes.

Spread a generous dollop of the salted caramel sauce over the top of each cupcake, then drizzle with the melted chocolate.

Sprinkle with a few sea salt flakes.

Leave for 30 minutes for the chocolate to set...eat and enjoy!