Chocolate Easter egg cupcakes
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12 (makes 12)
Time to make:
30 mins (Hands-on time: 15 mins, Cooking time: 15 mins)
$0.50 per serve
(at time of publication)
Full ingredients list:
1 1/2 cups self-raising flour
1/4 cup cocoa
1/4 teaspoon bicarbonate of soda
2/3 cup caster sugar
80g reduced-fat spread, melted and cooled
3/4 cup buttermilk
12 small caramel-filled Easter eggs
3/4 cup pure icing sugar
2 tablespoons cocoa
1 teaspoon reduced-fat spread, extra
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Line a 1/2-cup capacity 12-hole muffin pan with paper cases. Sift flour, cocoa and bicarb into a large bowl. Add sugar. Stir to combine. Whisk together spread, milk and eggs in a large jug. Add milk mixture to flour mixture. Gently combine using a metal spoon.
Step 2 Place one spoonful of batter into paper cases. Put a caramel egg into the centre of each cupcake. Cover with more batter. Bake for 15-20 minutes or until cake bounces back when gently pressed. Transfer onto a wire rack. Cool.
Step 3 Make icing: Sift icing sugar and cocoa into a bowl. Add extra spread and 3 teaspoons of hot water. Stir until smooth. Add more hot water if icing is too thick. Spread icing onto cooled cupcakes. Serve.
About this recipe
First published: April 2009