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Cream Egg Cupcakes
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Team
Chefclub
Total time : 30 min
Ingredients for 6 people
2 1/2 sticks butter
1 cup dark chocolate
1 cup sugar
1/2 cup water
2 eggs
2 cups self-rising flour
1 tsp vanilla extract
2 tbsp instant coffee
6 chocolate cream eggs
Whipped cream
Caramel sauce
Sprinkles
Mini eggs
Kitchenware
6-muffin tin
Step 1/2
Melt butter, sugar, chocolate, coffee and water, then cool. Add eggs, vanilla and flour, then mix well.
Step 2/2
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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