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
1 ½ cups flour
2 tsp baking powder
1 tsp baking soda
3 Tbsp cocoa
12 caramel filled mini Easter eggs
Chocolate Butter Cream
75 g softened butter
1 cup icing sugar
1 Tbsp cocoa
2-3 flake bars
36 mini candy Easter eggs
Preheat the oven to 180°C (fan bake). Place paper patty cases into a muffin tray. This will help support the cakes while cooking.
In a mixing bowl beat the butter, brown sugar and vanilla extract until creamy. Beat in the eggs one at a time.
Sift the flour, baking powder, baking soda and cocoa into the creamed mixture and gently fold to combine, being careful not to over mix.
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.
Carefully remove the cupcakes from the muffin tray and place on a baking rack to cool completely.
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.
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.