INGREADIENT

• 3 eggs
• 1 cup butter softened
• 1 cup caster sugar
• 1/2 cup milk
• 1 1/2 cups self-raising flour sifted
• 1 tsp vanilla extract
• 200 g dark chocolate chopped into pieces
• 1 tbs cocoa powder
• 100 g dark chocolate
• 1 tbs butter
• 1/3 cup thickened cream
• 1/2 cup butter room temperature
• 1/2 cup icing sugar
• 36 Easter eggs

Direction

1. Preheat oven to 160C. Line a 12-hole cupcake pan with cupcake papers.
2. In a medium-sized bowl, lightly beat the eggs, add butter and sugar, then mix until light and fluffy.
3. Add milk, flour and vanilla, and stir to combine.
4. Add remaining ingredients. Beat with an electric mixer for 2 minutes, until light and creamy.
5. Divide the mixture evenly between the cupcake papers.
6. Bake for 18-20 minutes, until risen and firm to touch. Allow to cool fully before icing. Transfer to a wire rack.
7. Topping: Meanwhile, combine the chocolate and tablespoon of butter in a medium-sized saucepan, over medium heat. As the mixture begins to melt, add the cream slowly.
8. Reduce the heat to low, stirring constantly, until the mixture thickens. Remove from heat and cool.
9. Combine butter and icing sugar, mix with a wooden spoon and then beat until light and fluffy. Add the melted chocolate and combine.
10. Spoon onto cupcakes and place 3 Easter eggs on top of each cupcake.