Rich chocolate cupcakes

Easter Egg Cupcakes

Ingredients

• 
  
• 1/2 cup cocoa powder
• 1 tbs instant coffee powder
• 1/2 cup brown sugar
• 30 mls dark rum *optional
• 250 mls boiling water
• 150 g unsalted butter softened
• 2/3 cup caster sugar
• 2 egg
• 1 1/4 cup plain flour
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 18 mini caramel-filled Easter eggs

• Equipment

  • 1 baking tray
  • electric beaters
  • 18 paper cases
  • wire rack

  • Method

    • STEP 1Preheat oven to 160C degrees (fan forced). Add 18 cardboard baking cups to a baking tray.
    • STEP 2Add cocoa powder, instant coffee powder, brown sugar, dark rum in a bowl. Pour boiling water into bowl and whisk to combine. Set aside while you prepare the other steps.
    • STEP 3With electric beaters cream the butter and caster sugar until light and fluffy. Add the eggs and beat until combined.
    • STEP 4In another bowl, sift the flour, baking powder and bicarbonate of soda. Sift again for a light cupcake.
    • STEP 5Add the flour mixture into the butter mixture and beat until combined.
    • STEP 6Add the cocoa-coffee mixture to the batter and beat until combined. Beat for a further 2 minutes on medium speed until well-combined and mixture looks smooth.
    • STEP 7Add three tablespoons of cake batter to baking cups. Pop one Easter Egg into the cup and then cover with three tablespoons of cake batter. The baking cups should be 3/4 full.
    • STEP 8Bake for 18-22 minutes. The cupcakes are ready when the cake bounces back at your touch, and a skewer poked into the cake comes out clean.

    Notes

    To make sure the Easter Eggs don't completely melt - place the eggs in the freezer for 5 minutes or fridge for 15 minutes before adding to the cake batter. I use cardboard baking cups but you can also make these in a cupcake cases too. Double sifting the flour will make for a nice and light cake. The cupcakes are pretty rich and with the caramel-centre surprise you don’t really need an icing but I have used a chocolate cream cheese icing or a rich dark chocolate ganache. Best enjoyed warm from the oven as the caramel-centre is gooey. You can re-heat in microwave for 10 seconds per cupcake (avoid if icing cupcake).