Mini Easter Fudge Cakes

These pretty little nests of fudge are easy to whip up in the microwave and make the perfect vessel for just about any sweet Easter treat you can imagine.

Difficulty: Medium

Ingredients

Servings: 1

Ingredients

100 g butter

100 g soft brown sugar

100 g plain chocolate

50 ml hot water

1 medium egg

0.5 tsp vanilla extract

125 g self raising flour

For the Icing

100 g plain chocolate

50 ml double cream (room temperature, not cold)

25 g icing sugar

Steps

STEP 1

Preheat the oven on convection 160°C.

STEP 2

Place mini cake cases into cake tins.

STEP 3

Melt the butter, sugar, chocolate, and the 50 ml of hot water in the microwave on high for 2 minutes. Set aside to cool.

STEP 4

Stir the egg and vanilla extract into the cooled chocolate mixture. Once combined, stir the chocolate mixture in to the flour until smooth.

STEP 5

Spoon the blended ingredients into the cases and cook on convection 160°C for 18 minutes for mini cakes, or 20 minutes for larger cakes.

STEP 6

For the icing, melt the chocolate on high for 1-2 minutes. Stir in the double cream at room temperature, followed by the icing sugar.

STEP 7

Once the mix is spreadable, top each cake and decorate with your choice of sprinkles and sweets or mini Easter eggs.

Mini Easter Fudge Cakes