Hidden Easter Egg Cupcakes

Easter is on the horizon and I have been planning my baking and experimenting, creating new tasty treats to devour.

Cupcakes are great for tailoring to occasions as they are so versatile in both flavourings and decoration options.  I decided to hide an Easter egg inside each cupcake, and also top them with some mini eggs for a full on chocolate hit.

The cupcakes were enthusiastically devoured by my husband and children.  A word of warning, there is A LOT of chocolate in the cupcakes and they are like rocket fuel. A trip to the park to burn off the sugar rush was essential yesterday afternoon.

Hidden Easter Egg Cupcakes

150g butter, softened

165g light soft brown sugar

1 tsp vanilla extract

2 free range eggs

150g self-raising flour

50g cocoa powder

180ml natural yoghurt
10 – 12 mini Easter Eggs

Preheat your oven to 180C/160C Fan.  Line a 12 hole muffin tin with paper cases.

Use electric beaters to cream the butter, sugar and vanilla together in a bowl until pale and fluffy.  Add the eggs, one at a time, beating well after each addition.  Gently but thoroughly fold in the flour, cocoa powder and yoghurt until completely combined.

Spoon two-thirds of the mixture evenly into the paper cases.  Gently press a mini caramel Easter Egg or Creme Egg half way into the mixture in each paper case.  Divide the remaining mixture between the paper cases, ensuring the Easter Egg is completely covered by cupcake batter.  The paper cases will be fairly full.

Bake for 20-25 minutes, the top of each cupcake should spring back when lightly pressed.  Cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Pipe or spread chocolate buttercream over the top of the cupcakes and garnish with chocolate mini eggs if you wish.

I'm linking this recipe with the Get Your Craft On Challenge, a fab monthly craft event, hosted this month by Missie Lizzie over on Me and My Shadow.  The theme this month is Chicks and Eggs, perfect for Easter planning!