Dear oh dear. The bliss of autumn school holidays ends tomorrow, and personally I'm thinking I may need something a little bit sweet to get me through the days. I know Easter was not too long ago, so this is for those of you who have a few spare morsels of chocolate left over.
Chocolate + cupcakes, a match made in heaven.
You'll need:
- 2 1/4 cups self raising flour
- 2/3 cup caster sugar
- 125g butter, melted and cooled
- 3/4 cups of milk (NOTE: I found that infusing the milk with chai tea for a while on a low heat (first picture below) left a lovely, slightly spiced flavour to the cupcakes. However, if you're not a chai fan, just use plain milk.)
- 2 eggs
- 1 tsp vanilla essence
- 12 small Easter eggs, any flavour you like (I vouch for caramel, they go super ooeygooeydelish)
Also, preheat the oven to 180 degrees Celsius.
In a separate bowl, whisk the butter, milk, eggs and vanilla together.
Combine the two mixtures, and be very careful not to over-mix as the cupcakes will be tough.
Pop enough mixture into each cupcake pan for it to be 1/4 full.
Then squash a little chocolate egg into each one (I recommend you put them in sideways)...
...And cover the eggs with the rest of the mixture and pop into the oven!
They should be done after around 15-20 minutes.
Let them cool in the pans for 10 minutes before you turn them onto a rack and ice them. (Or eat them right then and there!)
Delish!
