Chocolate Fudge Easter cup cakes
An article by Sarah
Posted March 25, 2009 Ingredients
Makes 16
For the cakes:
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 35g packs white chocolate maltesers, mini foil-wrapped chocolate eggs
How to:
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 minutes until risen. Cool on a wire rack.
For the frosting, microwave the chocolate on High for 1 minute. Cream the butter and sugar together, then beat in the melted chocolate. Spread on the cakes and decorate with Maltesers and chocolate eggs.
