Easter cupcakes

(Makes 18 cupcakes)

100 g dark chocolate
180 g self-raising flour
20 g cocoa powder
Half tsp baking powder
230 g softened butter or margarine
200 g caster sugar
3 large eggs
1 tsp vanilla extract
2 tbsp cream
Icing sugar
2 packs Cadbury’s mini Easter eggs

Preheat the oven to 190⁰C and line muffin or patty tins with 18 baking cases. Melt 50 g of the chocolate over hot water or in the microwave.

Sift the flour, cocoa and baking powder into a large mixing bowl. Add 200 g of the softened butter, the caster sugar, eggs and vanilla extract. Using an electric whisk, beat it until it’s all amalgamated, then add the melted chocolate and beat for two minutes, scraping down the bowl as necessary. Divide the mixture between the baking cases and bake for about 20 to 25 minutes until well risen and firm to the touch. Cool in the tins.

Put the remaining chocolate and butter into a pan, add the cream and stand the bowl over hot water. Stir until the chocolate has melted, then let it cool. Gradually beat in enough icing sugar to make a spreadable frosting. Spread a little frosting on each cake, put the rest into a piping bag with a star nozzle and pipe ‘nests’ on to the cakes. Fill the nests with the mini eggs and serve.