Easter Egg Cupcakes

Easter Egg Cupcakes

Easter Egg Cupcakes
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Rich chocolate cupcakes perfect for celebrating Easter. A great way to use leftover Easter Eggs. These devil's food chocolate cupcakes have a surprise addition of caramel-centred chocolate Easter Egg.
Ingredients
  • ½ cup cocoa powder
  • 1 tbs instant coffee powder
  • ½ cup brown sugar
  • 30 mls dark rum *optional
  • 250 mls boiling water
  • 150 g unsalted butter softened
  • ⅔ cup caster sugar
  • 2 egg
  • 1¼ cup plain flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 18 mini caramel-filled Easter eggs
  • Equipment
  • 1 baking tray
  • electric beaters
  • 18 paper cases
  • wire rack
Instructions
  1. Let`s start our Easter Egg Cupcakes recipe, preheat oven to 160C degrees (fan forced). Add 18 cardboard baking cups to a baking tray.
  2. Add cocoa powder, instant coffee powder, brown sugar, dark rum in a bowl. Pour boiling water into bowl and whisk to combine. Set aside while you prepare the other steps.
  3. With electric beaters cream the butter and caster sugar until light and fluffy. Add the eggs and beat until combined.
  4. In another bowl, sift the flour, baking powder and bicarbonate of soda. Sift again for a light cupcake.
  5. Add the flour mixture into the butter mixture and beat until combined.
  6. Add the cocoa-coffee mixture to the batter and beat until combined. Beat for a further 2 minutes on medium speed until well-combined and mixture looks smooth.
  7. Add three tablespoons of cake batter to baking cups. Pop one Easter Egg into the cup and then cover with three tablespoons of cake batter. The baking cups should be ¾ full.
  8. Bake for 18-22 minutes. The cupcakes are ready when the cake bounces back at your touch, and a skewer poked into the cake comes out clean.