Chocolate fairy cakes

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Make sure the eggs and the butter are at room temperature before you start as they will mix much easier and rise better.
Makes 18 cakes
110g caster sugar
110g softened butter
120g self-raising flour
20g good quality cocoa
2 eggs
30g milk chocolate, drops or chopped
splash of milk (if needed to make the mixture a soft consistency, if your egg is big you probably won't need it)
18 paper cake cases and 2 patty tins (cupcake tins)
For the topping:
50g milk chocolate, melted
your choice of decoration
Method
Put the butter, sugar, flour, cocoa powder and eggs into a bowl and using an electric mixer beat together until just combined. If the mixture is a little stiff add a splash of milk and stir to combine. Add the chopped chocolate and stir to mix in evenly.
Put the paper cases into the holes of the tin. Put a spoonful of the mixture into each paper case, you want to half fill the cases to give space for rising.
Bake in a preheated oven at 180°c (gas mark 4) for 15-20 mins until springy to a slight touch.
Leave to cool, then top each cake with a spoonful of melted chocolate and sprinkle your choice of decorations on top.