INGREDIENTS

• 40g (1½ oz) cocoa powder</li>
  
• About 4tbsp boiling water</li>
  
• 3 eggs</li>
  
• 175g (6oz) baking spread</li>
  
• 175g (6oz) caster sugar</li>
  
• 115g (4½ oz) self-raising flour</li>
  
• 1 rounded tsp baking powder</li>
  
• 2 x 12-hole muffin tins and 24 paper cases</li>
  

ICING:

• 60g (2oz) butter</li>
  
• 30g (1oz) cocoa powder</li>
  
• About 3tbsp milk</li>
  
• 250g (8oz) icing sugar</li>
  

METHOD

1. Line two 12-hole muffin tines with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water, and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat well with a wooden spoon).</li>
   
2. Divide the mixture equally among the 24 paper cases. Bake in a preheated oven at 200˚C for about 10 minutes until well risen and springy to the touch. Cook in the cases on a wire rack. </li>
   
3. Make the icing. Melt the butter, then pour it into a bowl. Sift in the cocoa powder and stir to mix. Stir in the milk and then sift in the icing sugar a little at a time to make a glossy, spreadable icing. Spread the icing over the cakes and leave to set before serving. </li>