Name: Chocolate puddle cupcakes
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: Makes 12
Ingredients: 3 large eggs; 85g golden caster sugar; 3 tbsp butter melted; 70g plain flour; 2 tbsp cocoa; ½ tsp baking powder; 60g milk chocolate; 100g mini chocolate eggs and bunnies, to decorate; 90g soft butter; 90g icing sugar; ½ tsp vanilla extract

Cupcakes with chocolate toppings on stand

3 large eggs
85g golden caster sugar
3 tbsp butter
melted
70g plain flour
2 tbsp cocoa
½ tsp baking powder

Icing and topping

60g milk chocolate
100g mini chocolate eggs
and bunnies, to decorate
90g soft butter
90g icing sugar
½ tsp vanilla extract

Method

step 1
Heat oven to 180C/160C fan/gas 4. Put 12 cases in a 12-hole cupcake tin. Whisk the eggs and sugar together until light and fluffy – this will take about 5-8 mins with a stand mixer or 10 mins using an electric hand whisk. The mixture will have increased in volume and should be thick enough to leave a trail when the whisk blades are lifted.
step 2
Gently fold in the melted butter. Sift the flour, cocoa and baking powder over the surface and fold in using a large metal spoon, trying not to knock out too much air. Divide the mixture between the cases, then bake for 15-20 mins until well risen and the sponge springs back when gently pressed. Leave to cool in the tins for 5 mins, then lift out onto a rack.
step 3
To decorate, microwave the chocolate on medium for 20-30 secs, stirring every 5 secs, until melted. Gently stir until smooth. Spoon 12 'puddles' of chocolate onto a piece of foil. Divide the chocolate eggs and bunnies between the puddles, to decorate. Leave to set in the fridge or in a cool place.
step 4
Beat the butter, icing sugar, vanilla and and 2 tsp boiling water together using an electric whisk for 4-5 mins until light, pale, fluffy and nearly doubled in size. Spoon into a piping bag with a star nozzle. Pipe onto the cupcakes, then stick the chocolate puddles on top.