• 12 paper cupcake cases - approximately 5cm diameter by 6cm tall
  • 200 g softened butter
  • 1 cup firmly packed soft brown sugar
  • 1 tsp vanilla extract
  • 4 eggs
  • 1 ½ cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3 Tbsp cocoa
  • 12 caramel filled mini Easter eggs
  • butter
  • Chocolate Butter Cream
  • 75 g softened butter
  • 1 cup icing sugar
  • 1 Tbsp cocoa
  • butter
  • Decoration
  • 2-3 flake bars
  • 36 mini candy Easter eggs
  1. Preheat the oven to 180°C (fan bake). Place paper patty cases into a muffin tray. This will help support the cakes while cooking.
  2. In a mixing bowl beat the butter, brown sugar and vanilla extract until creamy. Beat in the eggs one at a time.
  3. Sift the flour, baking powder, baking soda and cocoa into the creamed mixture and gently fold to combine, being careful not to over mix.
  4. 3/4 fill each patty case with the mixture. Press an Easter egg gently into the mixture to cover. Bake 15-20 minutes until cakes are cooked. Remove from the oven and stand for 5 minutes.
  5. Carefully remove the cupcakes from the muffin tray and place on a baking rack to cool completely.
  6. To make chocolate butter cream put softened butter into a small mixing bowl. Sift icing sugar and cocoa into the bowl. Beat until smooth adding 1/2 Tbsp of hot water if necessary to make a smooth and spreadable consistency.
  7. When cakes are cold ice tops with chocolate butter cream. While butter cream is still soft create a nest with flake bar and place 3 small candy Easter eggs into the centre of the nest.

Rate and Review

4 Ratings

Reviews (4)

Julie's Rating
Charmaine's Review | Rating

Just so easy to make. Tastes great.

Anna's Rating
Seona Utupo's Rating