Chocolate puddle cupcakes

• large eggs↗3
• golden sugar↗85g g
• butter↗3 tbsp tbsp

  melted

• plain flour↗70g g
• cocoa↗2 tbsp tbsp
• baking powder↗½ tsp tsp
• milk chocolate↗60g g
• mini chocolate eggs100g g

  and bunnies, for decoration

• soft butter↗90g g
• powdered sugar↗90g g
• vanilla extract↗½ tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Place 12 liners in a 12‑hole muffin tin. Beat the eggs and sugar together until light and fluffy – this will take about 5‑8 minutes in a stand mixer or 10 minutes with an electric hand‑held whisk. The mixture will increase in volume and should be thick enough to leave a trail when you lift the whisk.

2. 2

   Gently fold in the melted butter. Sift the flour, cocoa and baking powder over the mixture and gently fold in with a large metal spoon, trying not to lose too much air. Divide the batter into the liners, then bake for 15‑20 minutes until they rise well and the sponge springs back when lightly pressed. Let cool in the tins for 5 minutes, then remove to a rack.

3. 3

   For decoration, melt the chocolate in the microwave on medium power for 20‑30 seconds, stirring every 5 seconds until melted. Stir gently to a smooth consistency. Place 12 chocolate “puddles” on a sheet of foil. Distribute the chocolate eggs and bunnies among the puddles for decoration. Let set in the refrigerator or a cool place.

4. 4

   Beat the softened butter, powdered sugar, vanilla extract and 2 tsp hot water with an electric whisk for 4‑5 minutes until light, pale, fluffy and almost doubled in volume. Transfer to a piping bag fitted with a star tip. Pipe the cupcakes and then place the chocolate puddles on top.