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Easter Surprise Cupcakes
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Easter Surprise Cupcakes

Easter is a great excuse to indulge in chocolate, and these cupcakes are no exception. Not only are they pretty, but everyone will love finding the hidden caramel-filled chocolate egg in the middle!

Makes 12
Prep Time 20 minutes plus decorating time
Cook Time 15-20 minutes
Intermediate

Ingredients

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

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 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.
Step 2
In a mixing bowl beat the butter, brown sugar and vanilla extract until creamy. Beat in the eggs one at a time.
Step 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.
Step 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.
Step 5
Carefully remove the cupcakes from the muffin tray and place on a baking rack to cool completely.
Step 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.
Step 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.

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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
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