These great Easter cup cakes have a wonderful surprise in the middle. I used small caramel filled Easter eggs but you could use solid chocolate ones too.
¾ cup caster sugar
1 teaspoon vanilla essence
1½ cups self raising flour
3 tablespoons cocoa
½ teaspoon baking powder
½ cup milk
1 tablespoon natural yoghurt
12 small filled easter eggs + extra for decorationg
Beat butter, sugar and vanilla essence until pale and creamy.
Add eggs one at a time, beating well after each addition.
Stir in the flour, cocoa, baking powder, sour cream and milk and mix until smooth.
Place spoonfuls of mixture into 12 cupcake cases and then press an Easter egg in the middle of each.
Bake for 15 minutes in pre heated oven @ 180C
When cool ice with butter cream icing and decorate with more easter eggs.
150g soft butter
5 tablespoons cocoa
4 cups icing sugar
1/4 cup hot water
Beat the butter, cocoa and icing sugar together, adding 1 tablespoon of hot water at a time until you get the right consistency.
Put the icing in a piping bag and pipe onto cooled cupcakes.