Chocolate Fudge Easter cakes

• Kcal 274
• fat 16g
• saturates 9g
• carbs 31g
• sugars 25g
• fibre 1g
• protein 3g
• salt 0.43g

Ingredients

• 140g soft butter
• 140g golden caster sugar
• 3 medium eggs
• 100g self-raising flour
• 25g cocoa, sifted

For the frosting

• 85g milk chocolate, broken
• 85g soft butter
• 140g icing sugar, sifted
• 2 x 35g/1½oz packs white chocolate maltesers, mini foil-wrapped chocolate eggs

Method

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. 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.