Ingredients

This makes 12 Cupcakes.

Chocolate Cupcakes

175g Plain Flour

½ tsp Baking Powder

½ tsp Bicarb

Pinch of salt

1 tsp milk powder

150g caster sugar

100g light brown sugar

125g of cooled boiled water

55g cocoa Powder

25g vegetable oil

75g melted butter

2 large eggs

1 tsp vanilla

2 tbsp whole milk

¼ tsp cider vinegar 

Filling and decorations.

Chocolate sprinkles

1 jar of Marshmallow fluff

Mini eggs of your choice.

Method
Preheat the oven to 180/160 fan C. 

Mix the flour, baking powder, bicarb, sugars, milk powder, and salt in a bowl.

In a separate bowl, mix the cocoa with the cooled boiled water to bloom the flavour of the cocoa.

Add the melted butter, oil, vanilla, milk, and vinegar to the “cocoa mix” and combine together. Add in the egg and give it a good whisk.

Pour the wet mix into the dry and combine it all together with a whisk, checking with a spatula that all the ingredients are combined.

Transfer to 12 cupcake cases and bake for 18 to 20 minutes. 

Check with a cocktail stick that they are completely baked through. Then transfer the cupcakes to a cooling rack.

When the cupcakes are completely cooled, remove a cone from the centre and set aside. 

Take a spoonful of the marshmallow fluff and pop in the centre of the cupcake then replace the lid.

Lay a layer of chocolate sprinkles on a tray.

Pipe on a good amount of the chocolate fudge (recipe here) and turn the cupcake over top down into the sprinkles, then top each cake with the eggs of your choice, we have used, mini cream egg, Cadburys mini eggs and M&M mini eggs, you could also use Maltesers, a chunk of crunchie etc.