- 100g self-raising flour
- 25g cocoa powder
- 1 level tsp baking powder
- 225g unsalted butter, softened
- 125g caster sugar
- 2 large free-range eggs
- 3 tbsp milk
- 100g Asda Temptingly Dark Chocolate, broken up
- 200g icing sugar
- 140g chocolate buttons
- 8 glacé cherries, halved
Pre-heat the oven to 180C/160C Fan/Gas 4. Put 16 paper cake cases in bun tins. Sift the flour, cocoa and baking powder together.
Beat 125g butter in a bowl until softened. Beat in the caster sugar, flour mixture, eggs and 1 tbsp milk. Divide among the cake cases and bake for 15-20 minutes until cooked. Leave to cool.
Melt the dark chocolate squares in a bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Leave to cool until cold but still liquid.
Beat the rest of the butter with the sugar, chocolate and 2 tbsp of the milk until smooth and creamy. Spread thickly on top of the cakes.
Arrange the chocolate buttons on top. Put a cherry half on each cake for a nose.