Prep : 20 minutes plus decorating time Cook: 15-20 minutes
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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!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
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.