Easter Egg Cupcake

Easter Egg Cupcake

You will need:

  • 600 pkt Betty Crocker® Decadent Chocolate Mud Cake Mix
  • 1/3 cup vegetable oil
  • 3/4 cup boiling water
  • 2 eggs, lightly beaten
  • 250g packet caramel-filled Easter eggs (foil removed if wrapped)
50 Mins

Follow these basic steps

  1. Preheat oven for 10 minutes at 180°C/350°C (160°C fan-forced oven). Line a 12 regular (1/3 cup) muffin pan with muffin cases.
  2. Stir Cake Mix, oil and boiling water in a medium bowl until chocolate is almost melted. Add eggs and stir until combined. Pour into pan and insert half of the Easter eggs into the mix, ensuring they are well covered with batter.
  3. Bake for 25-30 minutes until top springs back when lightly touched in the centre or skewer inserted in the centre comes out clean. Cool for 10 minutes, then remove from pan.
  4. Frost cold cakes with Ready-to-Spread Chocolate Frosting and decorate with remaining Easter eggs.

* Australian Standard Measuring Cup used.