Recipe

Easter egg cupcakes

Sweet, chocolatey and oh-so-moist, these little Easter egg cupcakes are almost too cute to eat! Until you take one bite, because no one will be able to resist the secret treat that's hiding in the middle...

By Jo Wilcox
  • 40 mins preparation
  • 20 mins cooking
  • Makes 12
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Ingredients

  • 1 1/4 cups self-raising flour
  • 3/4 cup caster sugar
  • 1/4 cup cocoa
  • 130 g butter, softened
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 tbsp vanilla essence or extract
  • 12 mini caramel Easter eggs
  • Homemade buttercream or store-bought frosting, mini Easter eggs or yoghurt-covered raisins, edible flowers (optional), to decorate

Method

  • 1
    Preheat the oven to 180°C and line a 12-hole muffin tin with cupcake papers.
  • 2
    Sift the flour, sugar and cocoa into the bowl of an electric stand mixer, add the butter, eggs, milk and vanilla and beat slowly until combined. Increase the speed to medium and beat for about 1-2 minutes until fluffy.
  • 3
    Place 1 large Tbsp of mixture into each case, then top with a caramel egg. Divide remaining mixture between the cupcakes to cover the eggs.
  • 4
    Bake for 15-20 minutes or until the cupcakes bounce back when lightly touched.
  • 5
    Cool completely before decorating.
  • 6
    To decorate, pipe a swirl of chocolate or vanilla buttercream on top and place a trio of mini Easter eggs, yoghurt-covered raisins or similar inside to make a tiny nest. Add an edible flower, too, if you like.

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