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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Cream the butter and sugar together, then beat in the eggs and flour. Divide the mix into 2 and add the cocoa to one half and the vanilla to the other. Add a drop of milk to the chocolate mix if it is too stiff.
2. Spoon into mini muffin tins lined with paper cases, making some chocolate and some vanilla. Bake for 8 minutes. Cool.
3. Dip the vanilla cakes in dark chocolate and the chocolate ones in white chocolate. Decorate with buttons or sprinkles.

Per serving

160 kcalories, protein 2.1g, carbohydrate 18.6g, fat 9.1 g, saturated fat 5.3g, fibre 0.4g, salt 0.15 g

Latest comments and suggestions

• Dina

  02 January 2008

  Dina rated this recipe

  

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• bexpayne

  04 January 2008

  bexpayne rated and commented on this recipe

  

  My 8-year old loved making these for her friends - we marbled the vanilla and chocolate cake batter to make swirly cakes so the girls didn't have to choose (something they find very hard to do....)

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• favourites

  18 January 2008

  favourites rated and commented on this recipe

  

  I made these for my mum's birthday and they went down a treat!

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• eldriva

  02 February 2008

  eldriva rated and commented on this recipe

  

  Scrummy cakes. Easy recipe well worth making, lovely texture especially when blending both together .

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• GraceW

  14 February 2008

  GraceW rated and commented on this recipe

  

  I also swirled the two mixes together to give a marbled effect and it looked really good. Tasted even better. As it was Valentines, I made contrasting hearts from the chocolate as decoration. My husband loved them.

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• potokin

  16 February 2008

  potokin rated this recipe

  

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• MISCHEF

  05 March 2008

  MISCHEF rated and commented on this recipe

  

  I made the vanilla ones only for my Nieces' 1st birthday… I also made a butter icing for the topping with a little food colouring... Naughty but very very nice!

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• Glenys

  23 March 2008

  Glenys rated and commented on this recipe

  

  Really easy to follow recipe. I made these Cup Cake size - only got half the amount, but twice the delight in each cake!

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• dillon

  08 April 2008

  dillon rated and commented on this recipe

  

  Made these cakes soooo many times now, YUMMY!

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• KateWhite

  30 May 2008

  KateWhite rated and commented on this recipe

  

  Brilliant. Made these twice this week. Kids and husband loved them, they were easy and looked very impressive.

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• cameron

  30 September 2008

  cameron rated this recipe

  

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• lexi

  06 November 2008

  lexi commented on this recipe

  These are so easy to make!! I made a batch for kids/teenagers for a family meal as the main dessert I made was a blueberry cake which is often a bit rich for kids and needed an alternative. The following day I was due at a one years old birthday bbq and before we left I suddenly decided to make some to take and they were ready to go within half an hour!! Delicious and good for adults too!!

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• somesaycocoa

  18 November 2008

  somesaycocoa rated and commented on this recipe

  

  This is a beautifully simple recipe. My little girl got such a kick out of 'choccie' buns with more 'choccie' on top :-)

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Ingredients

• 100g butter , at room temperature
• 100g caster sugar
• 2 eggs
• 100g self-raising flour
• 2 tbsp cocoa powder
• a few drops vanilla essence
• 200g white chocolate , melted
• 200g dark chocolate , melted
• silver balls , to decorate

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Difficulty and servings

Makes 24

Preperation and cooking times

Ready in 40 minutes

Ingredients

• 100g butter , at room temperature
• 100g caster sugar
• 2 eggs
• 100g self-raising flour
• 2 tbsp cocoa powder
• a few drops vanilla essence
• 200g white chocolate , melted
• 200g dark chocolate , melted
• silver balls , to decorate

Per serving

160 kcalories, protein 2.1g, carbohydrate 18.6g, fat 9.1 g, saturated fat 5.3g, fibre 0.4g, salt 0.15 g

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