Get started: Heat oven to 160C/140C
fan/gas 3. Line a 12-hole muffin tin with
paper cases. Gently melt the butter,
chocolate, sugar and 100ml hot water
together in a large saucepan, stirring
occasionally. Set aside to cool a little
while you weigh the other ingredients.
Make your cakes: Stir the eggs and
vanilla into the chocolate mixture. Put
the flour in a large mixing bowl, and stir
in the chocolate mixture until smooth.
Spoon into the cases until just over
three-quarters full. Bake on a low shelf
in the oven for 20-22 mins. Leave to cool.
Ice the tops: To make the icing, melt
the chocolate in a heatproof bowl over
a pan of barely simmering water. Once
melted, turn off the heat, stir in the
double cream, sift in the icing sugar and
mix well. When spreadable, top each
cake with some icing.
Have fun decorating: Position a milk
chocolate button on top of each cake,
then 2 white chocolate buttons above it.
Use a little icing as glue to stick a red Smartie onto the milk chocolate button
for a nose. Then use your icing pens to
draw black dots on the white buttons
for eyes. Stick 2 pretzel top halves into
the top of each cake for antlers, and
stick the bottom half of a pretzel under
the Smartie for a mouth. These cakes
will keep in a sealed container for up to
3 days, but we doubt they’ll last that long!