Serves 10

Ingredients

125g Self-raising flour

2 tbsp Cocoa powder

½ tsp Baking powder

¼ tsp Salt

115g Caster sugar

75g Trex, at room temperature

2 Large eggs

3 tbsp Milk

½ tsp Vanilla extract

To decorate

100g Butter, at room temperature

225g Icing sugar

1 tbsp Cocoa powder

2 Chocolate flake bars, crumbled

30 Mini chocolate Easter eggs

Method

Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Place 10 large paper cup cake 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 one to two minutes.

Spoon the mixture into the paper cases. Transfer to the middle shelf of the oven and bake for 22-25 minutes, 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 three to four minutes 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.

Recipe by Trex