Marmite hater? We're so sorry - Lola's Cupcakes have ruined some perfectly decent chocolate, eggs and butter for you. Should you be a firm supporter of all things Marmite - read on.

The divisive spread has teamed up with Lola's Cupcakes to create one of the more unusual cupcake recipes we've encountered - featuring a salted Marmite caramel centre and Marmite-flavoured frosting.

Anyone who's dipped dark chocolate in a pot of Marmite (we've all experimented, right?) will already be aware of how well these two unlikely flavour companions work together.

Available for £2.75 from Lola stores for the next four weeks, you can try your hand at making your own Marmite cupcakes by using the Recipe App on the Marmite Facebook page or by following the recipe below.

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Marmite Cupcake Recipe

Makes 12 cupcakes

Prep Time:

Base: 15mins

Insert: 10mins

Frosting: 15mins

Plus 3 hours to leave Ganache to set

Ingredients

Base

Dark/ bittersweet chocolate chopped 100g

Chopped Butter 175g

Caster Sugar 225g

Eggs 4

Self Raising flour 100g

Cocoa powder 2 ½ tbsp

Insert

Caramel condensed milk 240g

Marmite 80g

Or to make you own caramel condensed milk:

Cold water 60ml

Caster Sugar 165g

Double Cream 125ml

Marmite 80g

Frosting

Butter 120g

Icing Sugar 500g

Milk 1tbsp

Marmite 100g

Ganache

Dark Chocolate 300g

Double cream 300g

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Method

Base

1. Preheat the oven to 180C/ 350F/ Gas mark 4.

2. Put the chocolate and the butter in a heat proof bowl over a pan of simmering, over a pan of simmering water. Heat, stirring, until the chocolate melts and you have a smooth glossy mixture. Remove from heat and stir in the sugar. Let cool for 10 minutes.

3. Now beat with an electric hand mixer for 3 minutes. Add the eggs one at a time beating for 10 seconds between each addition. Sift the flour, cocoa powder and salt into the bowl and beat until blended.

4. Divide the mixture between the muffin cases. Bake in a preheated oven for 20-25 minutes or until well risen and a skewer inserted into the middle comes out clean. Remove from the oven and let them cool completely on a wire rack before decorating.

Insert

Mix the condensed caramel and marmite together until fully incorporated.

Or to make you own caramel condensed milk:

1. Put the sugar and the water into a saucepan and put on a medium heat and boil without stirring until it becomes a deep amber colour.

2. Brush down the sides of a pan with a brush dipped in water to prevent crystallisation.

3. Remove from the heat. Whisk in the cream slowly and carefully this may spit, stir in the marmite. Leave to cool.

Make an insertion in the cupcake with an apple corer. Fill with the marmite caramel.

Ganache:

1. Put the chocolate into a large bowl.

2. Heat the cream in a saucepan on a medium heat keep stirring until it starts to boil then add it to the chocolate and stir until all the chocolate has melted and created an emulsion.

3. Best to leave to set for 2 or 3 hours in a cool environment.

Buttercream:

1. Beat the butter until light and fluffy slowly add the icing sugar and beat until it is fully combined and light and airy.

2. Carefully beat in the marmite until it is all mixed in add the milk if it needs softening.

3. Place the buttercream and ganache in 2 separate piping bags and place in another piping bag with a star nozzle. Pipe a dual swirl onto the top of the cupcake.

Let us know how yours turn out in the comments below.