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Ingredients

75g (1/2 cup) plain flour
75g (1/2 cup) self-raising flour
100g (1/2 cup, firmly packed) brown sugar
1/4 teaspoon bicarbonate of soda
90g butter, at room temperature
60ml (1/4 cup) milk
2 tablespoons golden syrup
1 egg, lightly whisked
2 teaspoons vanilla essence
95g (1/2 cup) NESTLÉ BAKERS' CHOICE Milk CHOC BITS
160ml (2/3 cup) thickened cream
400g dark chocolate, coarsely chopped
36 small chocolate Easter eggs

Method

Step 1 Preheat oven to 170°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
Step 2 Sift combined flour, sugar and bicarbonate of soda into a bowl. Add butter, milk, golden syrup, egg and vanilla. Use an electric beater to beat until pale and creamy. Fold in the choc bits. Divide mixture among prepared pans. Bake for 25 minutes or until firm. Transfer to a wire rack to cool.
Step 3 Meanwhile, stir the cream and chocolate in a saucepan over medium-low heat for 5 minutes or until smooth. Transfer to a bowl. Cover with plastic wrap and place in the fridge for 30 minutes or until firm enough to spread.
Step 4 Spread the chocolate icing, in a nest shape, over the cupcakes. Fill with the eggs.

Choc chip cupcakes

How to make Choc chip cupcakes

Ingredients

Method