Use a tray with straight-sided mini cups or failing that, small bun tins, for these rich, smooth treats

• 65g Cocoa powder
  100ml Water
  2 large eggs
  100ml Loddon Hocus Pocus
  120g Unsalted butter (softened)
  270g Caster sugar
  175g Self-raising flour
  ½ tsp baking powder

• Cream cheese frosting:
  150g Full-fat cream cheese
  40g Softened butter
  80g White chocolate
  ½ tsp Vanilla extract
  280g Sieved icing sugar
  Popping candy

1. Set the oven to 160C
2. Grease and line the mini cups with baking parchments
3. Place the cocoa powder into a large bowl, boil the water and pour onto the powder – mix together until you have a smooth paste
4. Beat the eggs in a separate bowl and add the Hocus Pocus and the softened butter
5. Add this wet mix along with the flour, sugar, baking powder and vanilla extract into the bowl with the cocoa paste and beat well until you have a smooth batter. Make sure you scrape the bottom of the bowl well as the cocoa tends to stick
6. Fill the mini cups NO MORE than 2/3 full and bake for 15-20 minutes until they are risen, springy to the touch and a skewer comes out clean
7. Cool on a wire rack
8. Meanwhile make the cream cheese frosting by beating the cream cheese and butter together until well combined
9. Melt the chocolate gently and cool slightly
10. Add the butter and cream cheese mix and stir together
11. Fold in the sieved icing sugar. The consistency should be pipeable.
12. When the cakes are cold, use a plain ¼ inch pipe to decorate the tops with blobs of icing and then gently fluff together so it resembles beer froth!
13. Finish by sprinkling a little popping candy on the top of each cake
14. Store in an airtight container