|Easter Egg Cupcakes with Smashed Eggs|
I've used my favourite chocolate filled eggs because I'm happy that I can decorate my cakes and eat the eggs at the same time.
I made some of the cupcakes in muffin cases and others in a friand tin.
Makes: 12 chocolate cakes
You will need: 150g softened unsalted butter, 150g caster sugar, 150g self-raising flour, 1 teaspoon baking powder, 25g cocoa powder, 3 eggs
1. Line a 12 hole muffin tray with paper cake cases. Put all the ingredients in a bowl and beat for 2 minutes. Divide the mixture among the cases.
2. Bake in a preheated oven, 180°C for 20 minutes until they are risen and just firm to the touch. Transfer the cakes to a wire rack to cool.
Chocolate Fudge Icing
You will need: 25g unsalted butter, 15g cocoa powder, 175g icing sugar, 2/3 tablespoons of milk.
1. Melt the butter in a small saucepan. Stir in the cocoa powder and cook, stirring for about 30 seconds until smooth. Remove the pan from the heat and gradually stir in the icing sugar and milk, mixing until smooth.
2. Return to the heat for 1 minute, stirring until it has a glossy pouring consistency, if it is too thick add a teaspoon of milk. Quickly spread the icing over the cakes whilst it is still warm. Top with mini eggs.