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Main Ingredient: Caramel Filled Easter Eggs
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Prep Time: 20 mins plus decorating time
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Cook Time: 15-20 mins
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Serves: 12
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Recipe by: Food In A Minute
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!
- 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 buttercream 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 buttercream. While buttercream 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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