Easter Cupcakes

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Indulge in caramel-filled cupcakes this Easter.
Preparation time10 minutes
Cooking time20 minutes


  • 185g butter, softened
  • 165g caster sugar
  • 3 eggs
  • ½ cup (125ml) milk
  • 1½ cups (225g) SR flour
  • ⅓ cup (35g) cocoa powder, sifted
  • 300g caramel top and fill

Chocolate Butter Cream Icing:

  • 250g butter, room temperature
  • 2 cups icing sugar
  • ½ cup dark cocoa
  • 100g chocolate, melted
  • ¼ cup milk
  • ½ cup shredded coconut
  • 12 mini Easter eggs


  1. Preheat oven to 180°c. Line a 12-hole muffin pans with paper cases.
  2. Place butter and sugar into the bowl of the Sunbeam Mixmaster and beat until light in colour. Add eggs, one at a time, then milk, flour and cocoa on low speed until ingredients are combined. 
  3. Drop ¼ cups of mixture into paper cases.
  4. Bake approximately 20 minutes. Stand cakes in pan for 5 minutes before turning out onto a wire rack to cool.

To make icing:

  1. Place the butter in the bowl of the Sunbeam Mixmaster and beat on high speed until pale in colour.  Add the icing sugar and beat a further 3 minutes.
  2. Add the cocoa and melted chocolate and beat on medium speed until well combined, pour in the milk and beat a further one minute on high speed.

To decorate:

  1. Cut a circle out from the top of each cake and fill the hole with the caramel.  Sit the lid back on top of the caramel.
  2. Fill a piping bag fitted with a rosette nozzle with the chocolate butter cream.  Pipe a rosette on top of each of the cupcakes.
  3. Place a small Easter egg on top of the rosette and sprinkle with shredded coconut.