Chocolate fudge Easter cakes

• soft butter140g g
• golden caster sugar↗140g g
• medium eggs↗3
• self-raising flour↗100g g
• cocoa↗25g g

  sifted

• milk chocolate↗85g g

  broken

• soft butter85g g
• icing sugar↗140g g

  sifted

• white chocolate↗235g/1.5oz packs g

  maltesers, mini foil-wrapped chocolate eggs We use Fairtrade Divine milk chocolate eggs from Waitrose

Step-by-step instructions

1. 1

   Heat oven to 190C/fan 170C/gas 5 and put 16 gold cases into a fairy-cake tin. Tip all the ingredients for the cake into a mixing bowl and beat for 2 mins with an electric hand-whisk until smooth. Divide between the cases so they are two-thirds filled, then bake for 12-15 mins until risen. Cool on a wire rack.

2. 2

   For the frosting, microwave the chocolate on High for 1 min. Cream the butter and sugar together, then beat in the melted chocolate. Spread on the cakes and decorate with Maltesers and chocolate eggs.