Speckled egg cupcakes

Prep time: 30min, plus cooling

Cook time: About 25min Makes 12

75g plain chocolate, finely chopped 40g cocoa powder 175ml hot coffee 100g plain flour 150g granulated sugar

1/2tsp bicarbonate of soda

100ml vegetable oil 2 medium eggs 2tsp white wine vinegar

FOR THE ICING AND DECORATION

225g unsalted butter, softened

450g icing sugar, sifted

1tbsp milk

1tsp vanilla extract Light blue and/or green food colouring paste/gel

36 mini chocolate eggs 1tbsp cocoa powder

1 Preheat oven to 180°C (160°C fan)/ mark 4. Line a muffin tin with paper cases – we used brown to match the chocolate. 2 To make the cakes, put chocolate into a large bowl and add cocoa powder and hot coffee. Whisk until smooth. Set aside to cool. In a separate bowl, mix flour, sugar, bicarbonate of soda and a pinch of salt.

3 Whisk oil, eggs and vinegar into cooled chocolate mixture. Add flour mixture and whisk to combine. Divide among cases and bake for 20-25min until set and just firm to the touch. Cool completely (in cases) on a wire rack.

4 To make the icing, using a freestanding mixer or handheld electric whisk, beat butter in a large bowl until smooth. Add icing sugar and, starting slowly, beat to combine. Beat in milk and vanilla until smooth and fluffy. Dye icing duck egg blue (we used a mix of blue and green food colours).

5 Scrape buttercream into a piping bag fitted with a plain nozzle about 1.5cm wide. Pipe on to the cooled cakes and decorate each with three mini chocolate eggs. In a small bowl, mix the 1tbsp cocoa powder and just enough water to make a loose paste. Dip a small, clean, stiff-bristle paintbrush/ toothbrush into cocoa mixture and, holding it near a cupcake, brush your fingers over bristles to fleck cocoa mixture on to the buttercream. Repeat to cover cupcakes with flecks. Serve.

GET AHEAD

Prepare to end of step three up to a day ahead. Once cool, store cupcakes in an airtight container at room temperature. Complete recipe to serve.

TO STORE

Iced cakes will keep in an airtight container at room temperature for up to three days.