Cream Egg Cupcakes

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Serves

6 people

Ready in

30 minutes

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  1. Melt butter, sugar, chocolate, coffee and water, then cool. Add eggs, vanilla and flour, then mix well.

  2. Put 1 scoop into each muffin tin, then add a frozen cream egg, then the rest of the batter. Bake for 20 - 22 minutes at 320 °F. Cover with whipped cream, caramel sauce, cocoa powder and mini eggs, then serve.

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