GIANT CUPCAKE

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

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

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

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

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

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

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