Chocolate Easter egg cupcakes

Serves: 12 (makes 12)

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

1 ½ cups self-raising flour

¼ cup cocoa

¼ teaspoon baking soda

⅔ cup castor sugar

80g reduced-fat spread, melted, cooled

¾ cup buttermilk

2 eggs

12 small caramel-filled Easter eggs

IcingFrostingX

¾ cup icingfrostingX sugar

2 tablespoons cocoa

1 teaspoon reduced-fat spread

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Instructions

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1 Preheat oven to 200°C. Line a 1/2-cup capacity 12-hole muffin pan with paper cases. Sift flour, cocoa and baking soda into a large bowl. Add sugar. Stir to combine. Whisk together spread, buttermilk and eggs in a large jug. Add buttermilk mixture to flour mixture. Gently combine using a metal spoon.

2 Place one spoonful of batter into paper cases. Place a caramel egg into the centre of each cupcake. Cover with more batter. Bake for 15-20 minutes or until cupcake bounces back when gently pressed. Transfer onto a wire rack. Cool.

3 To make icing, sift icing sugar and cocoa into a bowl. Add spread and 3 teaspoons hot water. Stir until smooth. Add more hot water if icing is too thick. Spread icing onto cooled cupcakes. Serve.

Variations

Make it gluten free: Use gluten-free baking mix, baking powder and cocoa, and check baking soda and icing sugar are gluten free.

Nutrition Info (per serve)

Calories 261 cal

Kilojoules 1090 kJ

Protein 4 g

Total fat 9 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 30 g

Dietary fibre 1 g

Sodium 160 mg

Calcium 60 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.