Jessie says: “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!”

Makes 12

Ingredients

For the cupcakes

12 mini filled chocolate eggs (I use Cadbury Mini Creme Eggs)
180g unsalted butter, room temperature
180g caster sugar
2 medium eggs, room temperature
150g self-raising flour
30g cocoa powder

For the buttercream:

200g salted butter, room temperature

350g icing sugar
50g cocoa powder
2 tbsp boiling water

Decoration:

6 filled chocolate eggs (I use Cadbury Creme Eggs)

Method

Place the mini chocolate eggs in the freezer for at least an hour before starting the recipe.

Preheat the oven to 180°C/160°C fan and line a 12-hole cupcake tin with 12 paper cases.

Cream the butter and caster sugar together 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. Fill each 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.

Bake for 20–22 minutes until risen and springy to the touch. Leave to cool on a wire rack.

To make the buttercream, beat the butter in a bowl until soft and pale in colour. Sift in the icing sugar and beat until combined. Beat in the cocoa powder and boiling water to make a smooth and creamy chocolate buttercream.

Spread or pipe tall swirls of buttercream on top of each cupcake. Use a sharp knife to halve the full-sized chocolate eggs so you have 12 halves in total. Top each cupcake with half an egg, letting the filling ooze out onto the buttercream. Enjoy!

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