Choc-Chip Cupcakes

Ingredients

• 75g (1/2 cup) plain flour
• 75g (1/2 cup) self-raising flour
• 100g (1/2 cup, firmly packed) brown sugar
• 1/4 tsp bicarbonate of soda
• 90g butter, at room temperature
• 60ml (1/4 cup) milk
• 2 tbs golden syrup
• 1 egg, lightly whisked
• 2 tsp vanilla essence
• 95g (1/2 cup) milk choc bits
• 160ml (2/3 cup) thickened cream
• 400g dark chocolate, coarsely chopped
• 36 small chocolate Easter eggs

Method

1. Preheat oven to 170°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
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.
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.
4. Spread the chocolate icing, in a nest shape, over the cupcakes. Fill with the eggs.