Seriously, how can you resist…?
140g soft butter
140g golden caster sugar
3 medium eggs
100g self-raising flour
25g cocoa, sifted
For the icing:
85g milk chocolate, broken
85g soft butter
140g icing sugar, sifted
2 35g/1½oz packs white chocolate maltesers, mini foil-wrapped chocolate eggs
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 icing, 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.
Recipe from Good Food magazine, April 2005