Chocolate Creme Egg Cupcakes

Ingredients

• 4 tbsp water (boiled)
• 40 g cocoa powder
• 1/4 tsp coffee granules
• 175 g margarine
• 3 eggs
• 165 g caster sugar
• 115 g self raising flour
• 1 tsp baking powder
• 12 mini Creme Eggs (frozen)
• 200 g unsalted butter (softened)
• 400 g icing sugar
• 1-2 tbsp milk
• Yellow gel colouring
• 6 mini Creme Eggs to decorate

Instructions

1. 1

   Preheat the oven to 180ºC (fan assisted, 200ºC non fan) and add cupcake cases to a cupcake tin and set aside

2. 2

   Sift the cocoa powder into a bowl and add the boiling water. Mix until it forms a thick paste

3. 3

   Add the margarine and beat until smooth. Add the rest of the ingredients apart from the Creme Eggs and mix until combined

4. 4

   Fill the cupcake case roughly 1/3 full. Smooth out using a spoon and then place a mini Creme Egg horizontally lying down in each case

5. 5

   Top with the remaining cake mix and bake for 10-12 minutes until a cocktail stick comes out clean. Allow to cool completely on a wire rack before decorating

6. 6

   Beat softened butter until completely softened before adding the icing sugar and slowly mixing

7. 7

   Gradually add the milk until it becomes smooth and quite thick - you may not need all of the milk

8. 8

   Put half of the frosting into a separate bowl and set aside

9. 9

   Add some yellow gel food colouring to the remaining frosting in the mixer. Start by adding a little bit as you can always add more

10. 10

    When you are happy with the colour, spoon both of the colours into either side of your piping bag fitted with a nozzle. Try to keep the colours separate if possible

11. 11

    Pipe the frosting onto the cooled cupcakes and top with half a mini Creme Egg