The surprise melt in the middle chcoolate crème egg cupcakes will go down a storm. Serve with chocolate finger biscuits for dipping – kids and adults will love them!
Food editor’s top tip: Make sure you chill or freeze the crème eggs so they stay nice and gooey.
PREP 20 MINS
COOK 15 MINS
What you need:
3 large eggs
200g golden caster sugar
200g baking margarine (such as Stork)
150g self-raising flour
50g cocoa powder
12 Creme eggs, chilled or frozen for 30 mins
300ml double cream, whipped
12 Mini Crème eggs, halved
Cocoa powder, to dust
What you need to do:
Heat the oven to 180C/Gas 4. Line a 12-hole muffin tin with paper cases or grease each hole and line the bases with baking paper. Place the eggs, sugar and margarine in a bowl.
Sift in the flour and cocoa powder. Using an electric mixer, whisk until smooth and creamy.
Spoon the mixture between the cases. Push an unwrapped chilled crème egg in each case.
Bake for 15-20 mins until well risen. Leave to cool.
Pipe or spoon a swirl of whipped cream on the top of each cake. Decorate with two mini crème egg halves and a dusting of cocoa powder.
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