EASTER EGG CHOCOLATE FUDGE CUPCAKES

Yields12 Servings

200 g soft butter

100 g light soft brown sugar

100 g caster sugar

40 g cocoa powder

200 g self-raising flour

100 g dark chocolate, chopped

3 large eggs

150 ml soured cream

1 tbsp vanilla extract

12 small Easter eggs, frozen

6 mini Easter eggs

For the fudge frosting

250 g dark chocolate, chopped

250 g soft butter

250 g icing sugar, sifted

2.50 tsp vanilla extract

- Preheat the oven to 180C/Gas4; line a deep muffin tin with paper cases; double up the cases if they are quite thin

- Beat the butter and sugars until lighter in colour and fluffy, about 5 minutes

- Sift the cocoa and flour into another bowl; melt the chocolate in short bursts in the microwave; leave to cool for a few minutes

- Add the eggs to the butter and sugar mixture, adding a spoonful of flour after each one

- Fold in the remaining flour making sure not to overmix, then fold in the melted chocolate, soured cream and vanilla extract

- Add a spoonful of the batter to the bottom of each of the paper cases then place a frozen, unwrapped Easter egg on its side into the middle of each cake; spoon over more batter and smooth the surface; make sure you don’t overfill the cases, but that the Easter eggs are completely covered

- Bake for 20-25 minutes until the sides are set, there will still be a little wobble in the middle, then gently transfer them to a rack and leave to cool

- Make the frosting by melting the dark chocolate as before, then leaving to cool slightly; whisk the butter and icing sugar together then drizzle in the cooled chocolate and the vanilla and whisk until fluffy; spread over the cakes and top with a halved mini Easter egg

EASTER EGG CHOCOLATE FUDGE CUPCAKES

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