GIANT CUPCAKE

Yields4 Servings
 300 g self-raising flour
 200 g caster sugar
 100 g soft light brown sugar
 300 g margarine or butter
 6 eggs beaten
 60 g cocoa powder
 100 g Greek yogurt
 1 regular packet of chocolate balls (Maltesers) roughly crushed
For the buttercream
 300 g unsalted butter softened
 600 g icing sugar
 2 tablespoons drinking chocolate
 1 tablespoon cocoa powder
 16 chocolate balls (Maltesers) crushed
To decorate
 Various sweets of your choice
 Chocolate fingers
1

Preheat the oven to 170C/Gas4; grease a giant cupcake tin with sunflower oil

2

Beat together until combined the flour, sugars, butter and beaten eggs; add the cocoa powder and beat until combined; fold in the yogurt and crushed Maltesers using a large metal spoon

3

Pour the batter into the prepared tin halves and bake on the middle shelf of the preheated oven for about 1 ½ hours or until a skewer inserted into the middle of the cakes comes out clean; leave to cool in the tin for 10 minutes then turn out onto a wire rack and cool completely

4

To make the buttercream, beat the butter, icing sugar, drinking chocolate and cocoa powder together until light and fluffy

5

Sandwich the two cake halves together with a third of the buttercream and the crushed Maltesers; spread a thin layer around the sides of the base of the cake and stick the chocolate fingers; spread the remaining buttercream over the top half of the cake and decorate with the sweets