Triple Chocolate Easter Egg Cupcakes
Delicious chocolate filled chocolate cupcakes. Gluten & dairy free.
Ingredients
- 2/3 cup coconut palm/caster sugar
- 2 whole eggs
- 1 cup GF self raising flour
- 1/3 cup Jim Jams Chocolate Spread
- 1/6 cup olive oil
- 1/3 cup cocoa/cacao powder
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- Extra Jim Jams Chocolate Psread for filling
Frosting
- 4 tbsp non-dairy butter (stick butter works best)
- 1 cup icing sugar
- 2-3 tbsp cocoa powder
Instructions
- Preheat your oven to 175c and line a cupcake tray with paper cases. In a mixing bowl, cream together your olive oil, Jim Jams spread and sugar.
- Beat in both of the eggs, then fold through your dry ingredients.
- Divide your mixture between the cupcake cases and pop these into the oven for 18-22 minutes until cooked through.
- Allow these to cool thouroughly on a wire wrack. Use an apple corer to remove the middle of the cupcakes and add a spoonfull of spread into the centre of each.
- For the buttercream, beat the butter until pale and fluffy, then gradually beat in the icing sugar and cocoa powder.
- Pipe this onto each of the cupcakes and decorate with easter eggs or other toppings of choice.