Cream butter and sugar together until light and fluffy.
Add the Cocoa Powder to the Self Raising Flour and use a balloon whisk to mix the two together.
Add Flour/ Cocoa mix gradually to the sugar/ butter mix, along with the lightly whisked eggs.
Add a drop of water if necessary, so the mix just about drops off the spoon, not too thick and not too runny.
Put mix into baking cases in a muffin tin. Crush up the dark Chocolate and add a small spoonful to the tops of the cakes.
Bake in a medium/ hot oven for about 15/ 20 minutes, until a cocktail stick, inserted into the Center, comes out clean.
Cool on a rack, or serve warm with custard! If you try this, please add a photo to Cookpad!!
