Heat oven to 160C/140C fan/gas 3
and line a 12-hole muffin tin with cases.
Gently melt the butter, chocolate, sugar
and 100ml hot water together in a large
saucepan, stirring occasionally, then set
aside to cool a little while you weigh the
Stir the eggs and vanilla into the
chocolate mixture. Put the flour into
a large mixing bowl, then stir in the
chocolate mixture until smooth. Spoon
into cases until just over three-quarters
full (you may have a little mixture leftover),
then set aside for 5 mins before putting
on a low shelf in the oven and baking for
20-22 mins. Leave to cool.
For 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 and sift
in the icing sugar. When spreadable, top
each cake with some and decorate with
your favourite sprinkles and sweets.