Banoffee Pie Easter Cupcakes

METHOD

To make the cupcake sponge

1. Preheat the oven to 160°C fan / 180°C conventional. Line a cupcake baking tray with 12 cases.
2. Beat the butter and golden caster sugar together until light and fluffy.
3. Beat in the eggs one at a time until well combined.
4. Sift in the flour and add the milk. Fold everything together until the mixture is smooth and combined.
5. Add the Banoffee Pie Hot Chocolate and fold it into the mixture a couple of times being careful not to over-mix.
6. Fill the base of each cupcake case with a spoonful of mixture. Unwrap the Mini Galaxy Caramel Eggs and place one in the middle of each case on top of the mixture. Top with another spoonful of the mixture so the cases are ¾ full and the eggs are completely concealed.
7. Bake for 20-22 minutes until risen, golden and springy to the touch (if you lightly press the top of the cupcakes with your finger the sponge should spring back. If it leaves an indent, bake for another 2 minutes). Transfer to a wire rack and leave to cool completely.

To make the buttercream

1. Beat the salted butter in a large bowl until soft, smooth and pale in colour.
2. Sift in the icing sugar in two stages, mixing between each until smooth.
3. Beat in the Banoffee Pie Hot Chocolate and milk until the buttercream is creamy, smooth and combined.
4. Spoon the buttercream into a piping bag fitted with a large, star nozzle. Starting from the outside, pipe tall swirls of buttercream on top of the cupcakes by holding the piping bag upright and moving in a circular motion inward and upwards.

To decorate

1. Use a grater to grate the dark chocolate over the cupcakes.
2. For the finishing touch, top with half a Mini Galaxy Caramel Egg.