Mini Chocolate Fudgecakes

Indulge yourself with these rich, moist, treats!

Ingredients:
200g Butter
200g Bourneville Chocolate
200g light soft brown sugar
2 eggs
1tsp vanilla extract
250g self-raising flour
Smarties and chopped up pieces of fudge to decorate

Icing:
200g Bourneville Chocolate
100ml Double Cream
50g Icing Sugar

Method:
Preheat the oven to 150°c/Gas mark 3
1. Line a 12 hole muffin tray with cupcake cases.
2. Gently melt butter, chocolate, sugar and 100ml hot water together in a saucepan, stirring occasionally, then set aside to cool.
3. Stir eggs and vanilla into chocolate mixture. Put flour in a large mixing bowl, then stir in chocolate mixture, till smooth.
4. Spoon equally into cases, then set aside for 5 mins before putting on a low shelf in the oven. Bake for 20-22mins. Remove from the oven and leave to cool.

Icing Method:
1. Melt chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, slowly stir in the double cream and sift in the icing sugar.
2. When spreadable, top each cake with some of the icing and decorate with smarties and fudge.