You can top these cupcakes with a chocolate ganache icing or leave them plain – I prefer plain as they are sweet and gooey with the melted Easter egg on the inside.
200g butter, room temperature
83ml cocoa powder, sifted
7,5ml baking powder
1,2ml bicarbonate of soda
150ml sour cream
2 eggs, lightly beaten
12 small, filled chocolate eggs
Preheat your oven to 180℃ and line a 12-hole muffin tin with paper cups.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Cream together on high speed, scrape down the bowl and mix again on high speed.
Add the flour, cocoa powder, baking powder, bicarbonate of soda and salt.
Mix on low speed until the ingredients are incorporated.
Remove the mixing bowl from the mixer and add the sour cream, eggs and vanilla.
Stir through by hand until just incorporated.
Divide the batter between the 12 paper cups and insert a filled chocolate egg in each.
Bake the cupcakes for 20 minutes.
Remove from the oven and cool on a wire rack.