24 paper fairy cake cases, 2 x 12-hole muffin or tart trays, piping bag (optional) and 2 x mixing bowls

Chocolate Cakes
1 FREEE Sponge Mix
3 tbsp cocoa powder
3 eggs
120ml oil
3 tbsp water

Chocolate Topping
100g icing sugar
2 tbsp cocoa powder
75g butter, softened
mini chocolate eggs or smarties, for decoration

180°C, Fan 160°C, 350°F, Gas 4

Chocolate Cakes

1. Pre-heat the oven.
2. Stand 24 fairy cake cases in the holes of the muffin or tart trays.
3. Put the sponge mix into a mixing bowl, add the cocoa and stir to combine.
4. Break the eggs into the bowl, add the oil and water and beat everything together until smooth.
5. Divide the mixture between the prepared cake cases.
6. Bake the cakes for 18-20 minutes, until the sponge springs back when touched.
7. Transfer the cakes to a wire rack and leave to cool.

Chocolate Topping

1. Sieve the icing sugar and cocoa into a mixing bowl and stir to combine.
2. Add the softened butter and mix to a smooth paste.
3. Pipe or spread the paste over the cold cakes.
4. Place some mini chocolate eggs or smarties on top for decoration.