Baking Instructions

You will need:
1 medium egg
1 heaped teaspoon of butter
45ml (3 tbsp) water for the cake mix
30g (6tsp) very soft butter for the icing

Get Baking!
1) Preheat the oven to 180c (160c for a fan oven), Gas Mark 4.

2) Put the 10 cupcake cases in a cupcake tray.

3) Empty the chocolate sponge mix into a mixing bowl and add the egg, water and butter. Using a whisk, mix to make a runny batter.

4) Using a teaspoon divide the cake mixture evenly between the 10 cases. Scrape the mixing bowl to ensure you get all the mix in!

5) Bake the cakes for 10-12 mins until firm to the touch, and allow the cakes to cool on a wire rack. 

Have Fun Decorating!
1) To make the chocolate buttercream, put the chocolate icing sugar in a small bowl and add 30g (6 tsp) of very soft butter. With a fork, slowly mix in the icing sugar to make a smooth buttercream icing.

2) Spread or pipe a little of the chocolate buttercream on each cake and decorate with brightly coloured sprinkles and Hey Duggee wafers! Then enjoy! Best eaten freshly baked.