- 50g dark chocolate
- 115g Stork
- 115g caster sugar
- 2 medium eggs
- 140g self raising flour
- 1 heaped tsp cocoa powder
Preheat the oven to 200°C, 180°C fan oven, Gas mark 6. Line the muffin tin with paper cases or grease it. Break the chocolate into pieces and melt in a bowl over hot water.
Beat Stork and sugar until light and fluffy. Beat in the eggs one at a time and fold in flour with the cocoa powder and melted chocolate.
Spoon the batter into the prepared cases and bake in the preheated oven for approximately 18-20 minutes. Check the cakes are done by inserting a skewer into the middle. If it comes out clean, it is done. Allow cupcakes to cool completely.
Meanwhile, for the Ladybugs, halve and dry the strawberries with kitchen roll.
Use a cocktail stick to draw a line of chocolate down the centre of the berry and dot with chocolate spots. Add a blob of chocolate at the small end of the berry for the head. Set aside and allow the chocolate to set.
Whip the Elmlea and the vanilla with a mixer until stiff. Spread or pipe onto the cupcakes and top each with a Ladybug berry before serving.