These are so cute to look at! I made them in my mini muffin pan to make bite sized butterflies ;). This cake is so light with lovely strong chocolate taste, which hit me at the very end. Since I don't keep self rising flour on hand I used 1 cup All-Purpose flour plus 1 1/2 tsps baking powder and 1/8 tsp salt. I used raspberry jam cause that's what I had on hand (plus it's my favourite flavour) and I only made half the frosting recipe which turned out to be just enough. It didn't come out too sweet because of that, but the surprise in the middle was very nice to bite into. Thanks for the great idea and recipe!

This is delish! My mum said that it tasted like a chocolate sponge cake. however, we both agree that it's a tad too sweet, as there was this sweet aftertaste. the next time I make this, I'll reduce the sugar to 2 tbsp. (then again, we never liked stuff that was too sweet.) Also, I didnt make the icing. Something to note - this batter only made 9 "muffins"/buns!