CRACKED EGG CHOCOLATE CUPCAKES
‘These cupcakes have an extra mini egg baked into the sponge - pure chocolate overload’
Makes 12 Takes 45-50 minutes, plus cooling
“Decorated with an oozing chocolate egg, these cupcakes have an extra mini egg baked into the sponge and are topped with swirls of silky chocolate buttercream. Pure chocolate overload.”
INGREDIENTS
For the cupcakes
• 12 mini filled chocolate eggs (I use Cadbury’s Mini Creme Eggs)
• 180g/61/4oz unsalted butter, at room temperature
• 180g/61/4oz caster sugar
• 2 medium eggs, at room temperature
• 150g/5oz self-raising flour
• 2 tbsp cocoa powder
For the buttercream
• 200g/7oz salted butter, at room temperature
• 350g/12oz icing sugar
• 50g/2oz cocoa powder
• 2 tbsp boiling water
For decoration
• 6 filled chocolate eggs (I use Cadbury’s Creme Eggs)
1. Place the mini chocolate eggs in the freezer for at least an hour before starting the recipe.
2. Preheat the oven to 180°C, fan 160°C, gas 4 and line a 12-hole cupcake tin with 12 paper cases.
3. Cream together the butter and caster sugar in a large bowl until light and fluffy. Beat in the eggs, one at a time, then fold in the flour and cocoa powder to make a smooth chocolate cake mixture.
4. Fill each paper case with a thin layer of mixture. Unwrap the frozen mini chocolate eggs and place one upright in the middle of each case. Spoon more mixture on top to conceal the eggs, filling each case three-quarters full.
5. Bake in the preheated oven for 20-22 minutes until risen and springy to the touch. Leave to cool on a wire rack.
6. Meanwhile, make the buttercream. Beat the butter in a bowl until soft and pale in colour. Sift in the icing sugar and beat until combined, then beat in the cocoa powder and boiling water to make a smooth and creamy chocolate buttercream.
7. Spread or pipe tall swirls of buttercream on top of each cupcake.
8. Use a sharp knife to halve the full-sized chocolate eggs, so you have 12 halves. Top each cupcake with half an egg, letting the filling ooze out on to the buttercream. Enjoy!