Chocolate Easter Cupcakes

Serves 12

For the cakes:

  • 100g butter or margarine, softened
  • 100g caster sugar
  • 2 medium eggs, lightly beaten
  • 100g self-raising flour, sieved
  • 25g cocoa powder

For topping:

  • 100g very soft butter
  • 225g icing sugar
  • 1-2 tbsp cocoa powder

To decorate:

  • 100g packet Chocolate Mini Eggs

Preheat oven to 180C, 350F, Gas 4 and place 12 paper cases in a 12-hole cupcake tin.

Place butter and sugar in a large mixing bowl and cream together with a wooden spoon until light and fluffy.

Beat in eggs a little at a time until well incorporated.

If mixture begins to curdle, add a little flour.

Fold in remaining flour and cocoa until mixture is well blended.

Place a heaped teaspoon of cake mixture into each paper case then bake 15-20 minutes until well risen and firm.

Remove from oven and leave to cool on a cooling rack.

For the butter icing, place butter in a large mixing bowl and beat with a wooden spoon until very soft.

Sift in icing sugar and cocoa powder and beat well with a wooden spoon until well mixed and very smooth. Pipe or spread butter icing on to the top of each cake then arrange three chocolate mini eggs in the centre of each.