Easter chick chocolate cupcakes (stuffed with dairy milk caramel eggs)

After scoffing many (too many) packets of mini eggs. I wanted to bake something Easter themed, so I went for cupcakes with a little twist. Chocolate sponge cupcakes, with green glitter, mini eggs and little fluffy chicks on top, with a mini dairy milk caramel egg in the centre here's how I made them and what you'll need if you decide to give them a go yourself…

What you will need (bakes 12 cupcakes) 100g of plain flour 20g of cocoa powder 140g of caster sugar 1 and a half tsp of baking powder a pinch of salt 40g of unsalted butter at room temperature
two packets of dairy milk mini caramel eggs 120ml of whole milk 1 medium sized egg 1/4 tsp of vanilla extract

For frosting
green food colouring
300g icing sugar, sifted
100g of unsalted butter
40ml of whole milk

For decoration
edible green glitter
mini chicks
2 packets of mini eggs

The trick is to freeze the caramel eggs, so place them in the freezer overnight. Then the next morning...pre-heat the oven to 180, In a large mixing bowl add the flour, cocoa powder, baking powder, sugar, butter and salt. Using an electric whisk, mix well on a slow speed until combined. In a jug add the milk, vanilla extract and the egg, whisk gently, then pour half into the mixing bowl with the flour mixture, whisk on a high speed to get rid of any lumps, then pour in the remaining milk and egg mixture and whisk on a slow speed until the mixture is nice and smooth, be careful not to over mix though...

Line a cupcake tray with cases, then carefully scoop the cake mixture evenly into each case, about two-thirds full then place a mini caramel egg in each one, placing a bit of cake mixture over the top so the chocolate egg is completely covered. Then pop them in the pre-heated oven to bake for around 20-25 minutes (remember to set a timer so you don't forget!) After they are done, leave them on a wire rack to completely cool for around 30 minutes before you begin decorating.

In the meantime, you can make a start on the frosting. Cream the butter and icing sugar in a bowl using an electric whisk, whisk until the butter and icing is combined and fluffy, carefully add the milk a tablespoon at a time and add a few drops of green food colouring, then whisk on high setting. Once the cupcakes are cool slather on some frosting and add sprinkles, mini eggs, fluffy little chicks etc, etc

Once decorated they're all ready to eat, mmm chocolate sponge and caramel. I know, I know my sweet tooth is horrendous. So bad, but so good.