Method

1. Preheat the oven to 170°C/gas 3 and line a muffin tin with ten cases. Place the chocolate in a microwaveable bowl and melt in the microwave at 30-second intervals until just melted. Stir and set aside.
2. In a mixing bowl, whisk together the egg, oil, milk, food colouring and vanilla extract, then in a separate bowl, combine the flour, baking powder, bicarbonate of soda and 125g of the sugar, then pour it into the egg mixture, mixing until just combined. Stir in a quarter of the apples and the chocolate. Pour into the muffin cases and bake for 20 mins, until firm.
3. In the meantime, in a small saucepan, cover the remaining apples with water and bring to the boil. Simmer for 2 mins, then sprinkle in the sugar, stewing, whilst stirring occasionally, for 15 mins. Allow to cool.

Once the muffins have cooled, scoop a small dip of sponge from the tops, then crumble the tops into the apple mixture, but do not stir. Spoon the apple mixture between the muffins and then squeeze a couple of blackberries or raspberries between your finger and thumb to make them gooey and dot onto the cakes.

Serve and enjoy!