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Chocolate Surprise Cupcakes

Chocolate Surprise Cupcake (Recipes for Home & Restaurant) by Nadine Lloyd

Chocolate Surprise Cupcakes


Ingredients:
150g (5.3oz.) dark chocolate, chopped into pieces
1 cup full cream milk
125g (4.4oz.) unsalted butter - room temperature
½ cup plain flour
1½ cups self-rising flour
¼ cup cocoa powder
⅓ cup brown sugar
⅓ cup caster sugar
3 eggs
6 Jersey Caramels
6 caramel Easter eggs

Frosting & Decorating:
1 x 300g (10.6oz.) packet buttercream frosting mix
Various food dye colours
2 teaspoons rose water
1 x packet candied Easter eggs


Method:
Preheat the oven to 150°C (300°F).
Line a 12 cup muffin tray with paper cupcake cases.
In a double boiler, over low heat, melt the chocolate and milk together.
Stir until smooth.
Set aside to cool.

In a medium sized mixing bowl, add the sugars and butter.
Beat with an electric mixer until pale and creamy.
Add one egg at a time; beating each egg into the mix until well combined.
Sift in the two flours and cocoa powder.
Using a spatula, stir until just combined.
Pour in the melted chocolate mix.
Stir until smooth and just combined.

Half fill each paper case with the mixture.
Gently push in either a caramel or Easter egg, and then fill with the remaining mixture.
Bake in the oven for 20 minutes, or until the tops rise and begin to crack.
Remove the tray from the oven and transfer the cupcakes to a wire rack.
Allow to cool.

Frosting & Decorating:
Follow the mixing instructions on the back of the packet.
Separate the frosting into smaller containers.
Add colouring and rosewater flavouring as desired.
Pipe or spread the frosting over each cupcake.
Decorate with candied eggs, or other decorations.
Enjoy with friends and family.



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