Preheat the oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with muffin cases.

Pop the butter or margarine into a mixing bowl then add the sugar and eggs. Sift the flour, cocoa and baking powder on top. Using an electric whisk on a low speed, gently blend the ingredients together. Increase the mixer speed and whisk for a few more seconds until well mixed.

Add the chocolate chunks to the bowl and gently fold in until well distributed in the cake mixture.

Divide the cake mixture equally between the muffin cases and smooth over the tops. Bake for 20-25 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.

Whilst the cakes are cooling, create your fondant bug toppers ready to decorate them. You’ll find my instructions for making the icing bug toppers here.

Once cool, decorate each cake with a swirl of Dr. Oetker Easy Swirl Chocolate Cupcake Icing, then top each cake with a fondant icing bug or some Dr. Oetker Wafer Daisies.