![](https://lh3.googleusercontent.com/-32URipHLkls/U5zTRZwVMUI/AAAAAAAAFoo/fhW5jlngibU/chocolate-fudge-easter-cakes.jpg)
A chocolatey tea-time treat that kids will love to help out with
- Cooking Time Cook 15 mins
- Skill Level Easy
- Servings 16
Kcalories
274
Protein
3g
Carbs
31g
Fat
16g
Saturates
9g
Fibre
1g
Sugar
25g
Salt
0.43g
- Chocolate fudge easter cakes
- 140g soft butter
- 140g golden caster sugar
- 3 medium eggs
- 100g self-raising flour
- 25g cocoa, sifted
- For the frosting
- 85g milk chocolate, broken
- 85g soft butter
- 140g icing sugar, sifted
- 2 35g/1½oz packs white chocolate maltesers, mini foil-wrapped chocolate eggs We use Fairtrade Divine milk chocolate eggs from Waitrose
- 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.
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