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 180 (160 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 oil. 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 the cases.
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 96tsp) 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.​

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