What you’ll need:
For the cupcakes:
100g caster sugar
80g self-raising flour
40g cocoa powder
Splash of milk
For the topping:
120g chocolate, coarsely chopped
150g butter, at room temperature
160g icing sugar
Let’s get started:
STEP 1: Preheat oven to gas 5 and line a cupcake tray with paper cases.
STEP 2: In a bowl, cream together the butter and caster sugar until pale and fluffy. Beat in the eggs one by one until fully incorporated. Sift in the flour and cocoa powder, folding in gently, then add a splash of milk.
STEP 3: Evenly distribute the batter between each paper case and bake in the oven for 20 minutes. When they’re done, they should spring back when pressed gently.
STEP 4: While the cupcakes are cooling, we can make the chocolate frosting. In a heatproof bowl, melt the chocolate over a saucepan of simmering water. While the chocolate cools to room temperature, beat the butter until smooth using a hand mixer. Add the sugar, beating until light and fluffy. Add the chocolate, continuing to beat on a low speed. Once incorporated, increase the speed, beating for a couple of minutes to create a smooth and glossy frosting.
STEP 5: Spoon the frosting into a piping bag, creating a nest atop each cupcake. In the centre of the nest, place 2 or 3 mini eggs.
STEP 6: Devour!