I use a Nordicware giant cupcake tin
375g S/R flour
200g caster sugar
150g soft light brown sugar
6 free range eggs
60g cocoa powder
100ml Greek yogurt
Combine the flour, sugar, stork and eggs
Add the cocoa give a good beat, stir in the yogurt.
Spoon into a prepared Tin and 8-10 fairy cake cases
(I use Dr Oetkercake release spray its fantastic)
Bake the giant cupcake at 170 for about 1hr and the mini cupcakes for 18-22 mins or until well baked, test with a cocktail stick. Turn out, onto a wire racks and cool completely.
2 packets of cadburys white chocolate finger15 ferrero rocher + 6 more for the buttercream + more for the mini cakes optional
600g icing sugar
300g unsalted softened butter
4 heaped tablespoons nutella
1 tbsp cocoa
Whizz the 6 ferrero rocher in a food processor, In a freestanding mixer whip together the butter, icing sugar, cocoa and nutella, add the processed ferrero rochers. Sandwich the two cakes halves together with a third of the buttercream. Spread a thin layer to cover the base of the cake, sticking the chocolate fingers to this to create the cupcake case. Spoon the remaining buttercream into a disposable piping bag and snip of the end, then form a swirl on the top half of the cupcake, finish with the remaining 15 ferrero rocher. Tie a little raffia around the base to secure the chocolate fingers. Use the remaining buttercream to top off the cupcakes and top with either more ferrero rocher or grated chocolate.