A chocolatey tea-time treat that kids will love to help out with
- 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.
- 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.
Per serving
274 kcalories, protein 3g, carbohydrate 31g, fat 16 g, saturated fat 9g, fibre 1g, sugar 25g, salt 0,43 g
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