easter egg

Delicious chocolate filled chocolate cupcakes. Gluten &amp; dairy free.

Triple Chocolate Easter Egg Cupcakes

coconut palm/caster sugar

eggs

GF self raising flour

Jim Jams Chocolate Spread

olive oil

cocoa/cacao powder

tsp baking powder

cinnamon

Jim Jams Chocolate Psread

tbsp non-dairy butter (stick butter works best)

icing sugar

cocoa powder

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.

If you are a peanut butter and chocolate lover you will love these homemade candies! The inside is fluffy, creamy, and full of peanut butter. We did put them in the freezer for a little while, so coating them in chocolate was a breeze. A platter of these at a springtime event or Easter will impress everyone. There were rumblings in the Test Kitchen that these were better than ones you can buy at the store!

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Top 2 easter egg recipes from across the web

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The most viewed easter egg recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine