Ditch the Easter eggs and opt for a luxurious treat instead! These deliciously indulgent mini egg cupcakes with rich choc-frosting and crunchy Mini Egg topping are heavenly. Just don't eat them all at once!

Ingredients:

For the sponge

  • 100g self-raising flour, sifted
  • 145g golden caster sugar
  • 40g butter, at room temperature
  • 20g cocoa powder
  • 120ml whole milk
  • 1 large egg
  • tsp vanilla extract
  • 1 tsp instant coffee, dissolved in 1tsp hot water
  • 100g 70% cocoa dark chocolate, cut into chunks

For the frosting

  • 225g butter
  • 350g icing sugar, sifted
  • 50g cocoa powder
  • 1 tbsp whole milk

To decorate

  • 1 large bag Cadbury Mini Eggs

Easter Egg Cupcakes

Method:

1. Tip the flour, sugar, butter and cocoa powder into a food processor and whizz on a slow speed for one minute. Gradually pour in half of the milk and beat – don't worry if it looks a little messy at this stage. In a separate bowl, whisk the remaining milk together with the egg, vanilla essence and coffee. Pour into the batter and beat for a couple of minutes until smooth, scraping down the side of the bowl to catch any unmixed ingredients as you go. Fold through the chocolate chunks with a spoon

2. Line a 12-hole tin with cupcake paper cases and divide the mixture between each case, filling each one up two-thirds full. Bake at 180C/350F/gas mark 4 for 20 minutes or until the sponge bounces back when prodded with a finger. Leave to cool on a wire rack while you make the frosting.

3. Tip the butter, icing sugar and cocoa powder into a food processor and beat until well combined. Add the milk and then beat again for a couple of minutes until light and fluffy. When the sponges have cooled completely, carefully spoon a third of the frosting into a piping bag and use it to decorate the first four cupcakes. Repeat until you have finished them all.

4. Now it's time to turn your decorate your cupcakes! Open your big bag of Mini Eggs, delicately place three on top of each cupcake, and serve.

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