Step 1

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.

Step 2

Beat in both of the eggs, then fold through your dry ingredients.

Step 3

Divide your mixture between the cupcake cases and pop these into the oven for 18-22 minutes until cooked through.

Step 4

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.

Step 5

For the buttercream, beat the butter until pale and fluffy, then gradually beat in the icing sugar and cocoa powder.

Step 6

Pipe this onto each of the cupcakes and decorate with easter eggs or other toppings of choice.