These chocolate fairy cakes decorated with chocolate buttercream and mini chocolate eggs are a lovely Easter treat.

Servings: Makes approx 24 buns

Cooking time: 10 – 15 minutes

What you’ll need

• 2 x 12 bun tins and bun papers

Ingredients

• 110g self raising flour
• 15g cocoa powder
• 125g soft butter (must be very soft)
• 125g caster sugar
• 2 eggs medium
• Mini Eggs (to decorate)

Chocolate Butter Cream

• 4 oz butter ( soft )
• 4 oz icing sugar sifted
• 2 oz dark chocolate
• 1 tablespoons double cream

Method

1. Sieve the flour and cocoa powder into a large bowl, add the sugar, butter and eggs
2. Then using an electric hand whisk , whisk to combine well.
3. The mixture should be soft enough to fall easily off the spoon. (Do not over mix).
4. Spoon into bun cases, no more than half fill and cook for approximately 10 – 15 minutes until firm and springs back.
5. Cool on a wire rack.
6. For the buttercream – Melt the chocolate over a little pan of simmering water, do not let the bowl touch the water or the chocolate will burn. When melted stir in the cream and allow to cool a little. Meanwhile beat the butter and sugar together until light and fluffy then add the chocolate and beat again.
7. Decorate with the buttercream using a spoon or a piping bag and add a few mini eggs to finish.