200g soft margarine
200g caster sugar
150g self-raising flour
2 tsp baking powder
50g Cocoa Powder
4 tbsp Cocoa
3 tbsps hot water
350g butter. soft
700g icing sugar, sifted and extra for topping
You will probably have a bit left over but you can cover and place in the fridge until you make your next batch of cakes.
Pre-heat oven to 200°C. Place about 18 muffin or bun cases in bun tins. Measure all the ingredients in a large bowl and beat well until mixture is blended and smooth. Spoon the mixture in the cases to half-fill. Bake for 15-20 mins.
To make the icing blend the cocoa and hot water and allow to cool slightly. Beat in the butter and icing sugar until well blended. Cut a slice from each cake and cut in half. Pipe or spoon the mixture in each centre and top with the cut halves. Dust the buns with icing sugar to finish.