Chocolate Cup Cakes

What you’ll need:

100g unsalted butter, softened
100g caster sugar
2 medium eggs
100g self raising flour
25g Bournville Cocoa Powder

Chocolate Icing:
100g unsalted butter, softened
100g icing sugar
75g Cadbury Dairy Milk, melted
½ Wispa, chopped
Extra equipment you will need:
12 hole muffin tin

Instructions:

Preheat the oven to 190⁰C, gas mark 5. Place 12 paper cases into a 12 hole muffin tin.

Cream together the butter and sugar until light and fluffy, add the eggs on at a time and beat well. Fold in the sieved flour and cocoa.

Place spoonfuls of the mixture into the cases to fill ¾ full and bake for 15 minutes until risen and springy to the touch. Place onto a wire rack and cool.

Cream the butter for the icing until fluffy and then add the sieved icing sugar and cooled melted chocolate, mix well together. Ice the cakes using a palette knife or blunt ended knife and decorate with Wispa bar.