Rocky road cupcakes

Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Sit 12 paper cases into a muffin tin.

Beat together the eggs, butter, golden caster sugar, cocoa powder, baking powder and flour with an electric beater until smooth and fluffy.

Fold in the chocolate chips and chopped nuts. Spoon the mixture into the cases about 2/3 full.

Bake for 15 – 20 minutes or so, until risen and firm to the touch.

To make the rocky road topping, beat the butter until soft and smooth. Sift the icing sugar and cocoa powder in a bowl and add to the butter until the mixture all combined and is light and fluffy.

Spoon or pipe the icing over the top and then scatter over the rocky road topping slightly pressing the toppings into the icing.

Drizzle the melted chocolate over each cup cake.