Easter nest chocolate cupcakes

Name: Easter nest chocolate cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 125 g Stork Original Spread; 125 g Waitrose Golden Caster Sugar; 2 British Blacktail Large Free Range Eggs, beaten; 3 tbsp whole milk; 110 g self-raising flour; 3 tbsp Food Thoughts Fairly Traded Organic Cocoa Powder; 75 g Food Thoughts Cacao Melts Fine Dark Chocolate Discs, roughly snapped; 75 g white chocolate, roughly chopped; 270 g Cadbury Chocolate Icing; 120 g miniature chocolate eggs

Easy Easter cupcakes for the little ones to get involved with.

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Makes12
CourseSnack
Prepare15 mins
Cook20 mins
Total time35 mins
Pluscooling

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125g Stork Original Spread
125g Waitrose Golden Caster Sugar
2 British Blacktail Large Free Range Eggs, beaten
3 tbsp whole milk
110g self-raising flour
3 tbsp Food Thoughts Fairly Traded Organic Cocoa Powder
75g Food Thoughts Cacao Melts Fine Dark Chocolate Discs, roughly snapped
75g white chocolate, roughly chopped
270g Cadbury Chocolate Icing
120g miniature chocolate eggs

Preheat the oven to 180°C, gas mark 4. Line a 12-hole muffin tray with paper cases.
In a medium bowl, use a wooden spoon to beat together the Stork and the golden caster sugar. In a separate bowl or jug, combine the eggs and milk, then beat into the Stork and golden caster sugar. Sift in the flour and cocoa, then mix to combine. Fold in the snapped cacao chocolate melts and chopped white chocolate. Divide between cake cases.
Bake for 18-20 minutes until risen and cooked through (test to see if a skewer inserted in a cake comes out clean). Allow to cool in the muffin tray for 10 minutes before removing to a wire rack to cool completely.
When cool, push the icing into a piping bag. Using the star nozzle release the icing. Start at the centre of each cupcake and swirl around, so you finish with a clear circle around the edge of each cupcake. Top with three little chocolate eggs.

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