Step 1
Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Place 10 large paper cup cake cases into a bun tin.

Step 2
Sift the flour, cocoa powder, baking powder and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy — this will only take one to two minutes.

Step 3
Spoon the mixture into the paper cases. Transfer to the middle shelf of the oven and bake for 22-25 minutes, until risen and firm. Cool in the tin for a few minutes, then transfer to a wire rack to cool.

Step 4
To decorate, beat the butter, icing sugar and cocoa powder together for three to four minutes until light and fluffy. Pipe or spread the topping onto the cakes, leaving a slight depression in the middle. Sprinkle chocolate flake around the edges, then place 3 chocolate eggs in the middle of each cake.