Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 12 people
Difficulty level: 2 out of 4
3 Ingredients
Number of servings
12
- 350grams leftover chocolate Easter eggs
- 1packets classic chocolate cake mix
- 1/2 punnet raspberries
Nutrition per serving
1290kJ / 308Cal
1290 Kilojoules or 308 Calories
15% of daily energy intake*
Protein
4.8grams
Fat
16.3grams
Carbs
34.2grams
Sugars
28.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Leftover chocolate eggs and a chocolate cake mix transform into a bunch of decadent treats in this three-ingredient afternoon treat.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Line a 12-hole (1/3-cup) muffin tray with paper cases. Cut half of the eggs in half. Coarsely chop remaining eggs.
Step 2 of 4
Prepare cake mix according to packet instructions. Spoon batter equally among prepared cases. Top with half of the chocolate and then a raspberry in each hole. Bake for 18-20 minutes or until a skewer inserted in the centre of a cupcake comes out clean. Remove from oven. Allow cupcakes to stand in tray for 5 minutes, then transfer to a wire rack to cool completely.
Step 3 of 4
Meanwhile, prepare icing mix according to packet instructions.
Step 4 of 4
Spread cooled cupcakes with icing, then sprinkle with remaining chocolate. Serve.
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