Crowd-pleasing Easter treats that are just as much fun to make as they are to eat!
Cooking time: 25min
- Preheat the oven to 180°C, Fan Oven 160°C, Gas Mark 4. Place 10 large paper cupcake cases into a bun tin.
- Sift the flour, cocoa powder, baking powder and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy — this will only take 1-2min.
- Spoon the mixture into the paper cases. Transfer to the middle shelf of the oven and bake for 22-25min, until risen and firm. Cool in the tin for a few minutes, then transfer to a wire rack to cool.
- To decorate, beat the butter, icing sugar and cocoa powder together for 3-4min until light and fluffy. Pipe or spread the topping onto the cakes, leaving a slight depression in the middle. Sprinkle chocolate flake around the edges, then place 3 chocolate eggs in the middle of each cake.