Makes 12
Ingredients (when all else fails, turn to a classic Mary Berry fairy cake recipe)
100g unsalted butter, room temp
100g caster sugar
100g self-raising flour
2 eggs
My ad-libbed ingredients
4 of the normal snacky size Dairy Milk bars
100ml ish of double cream and a dash of vanilla extract, whipped
Method
1) Preheat oven to 180c.
2) Line a cake tin with some seriously jazzy cupcake cases.
3) Bung the butter, sugar, flour and eggs into a big bowl and mix with an electric hand mixer. Unless you're a lucky soul who has a kitchen aid.
4) Break up 3 of the choccy bars into sizeable chunks and spoon through the mix.
5) Divvy up the mix between the cake cases. About two teaspoons in each I believe. And for god's sake make sure the chocolate chunks are evenly distributed! Don't want an unhappy customer getting a choccy muff with no choc.
6) Bake for 15-20 mins until golden on the top or springy to the touch.
7) Take out and leave to cool.
8) Whilst cooling, melt the remaining chocolate bars. Once the cakes are cool spoon the melted chocolate onto the top, trying to create a smooth flat finish.
9) Put the whipped cream into a piping bag with a star nozzle and pipe whatever designs you fancy to make the muffs a bit jazzy.