For 30 chocolate cupcakes, cream 10oz margarine and 10oz caster sugar. When light and fluffy mix in 5 eggs. If the mixture curdles, add a tablespoon of self raising flour. Gently fold in 8 oz self raising flour and 2 oz cocoa - which you should probably sift but I never do when I am in a hurry (perhaps that's not something I should be confessing!!!) Place spoonfuls of the cake mixture into cup cases in a bun tin and bake in a moderate oven (Gas Mark 5, 190oC, Aga roasting oven below a cold shelf) for 15 - 20 minutes until the top of the cake bounces back when pressed and a knife comes out clean.
For the white topping (15 cupcakes), melt 300grams white chocolate for 1 minute on full power in the microwave. Dip each cupcake into the white chocolate so that the top of the cake is covered. Mix the remaining white chocolate with approximately 100 grams desiccated (or shredded if you can get it) coconut. Depending on how much chocolate is left, you may need to add more coconut - you need the coconut mixture to be quite stiff so that it sits on top of the cakes. Place a small spoon of the coconut on each cake and top with red candy hearts.
For the dark topping (15 cupcakes), melt 200grams dark chocolate, 2 tablespoons double cream and 1 level tablespoon butter in the microwave for 1 minute and then stir to make a smooth icing. Cover the tops of the cakes with the icing. For decoration, cut Ferraro Roche chocolates in half and place one half on each cake!
Go on....make some for your work!