Jessie says: “Decorated with an oozing chocolate egg, these cupcakes have an extra mini egg baked into the sponge and are topped with swirls of silky chocolate buttercream. Pure chocolate overload!”

Makes 12

Ingredients

For the cupcakes

• 12 mini filled chocolate eggs (I use Cadbury Mini Creme Eggs)
• 180g unsalted butter, room temperature
• 180g caster sugar
• 2 medium eggs, room temperature
• 150g self-raising flour
• 30g cocoa powder

For the buttercream:

200g salted butter, room temperature

• 350g icing sugar
• 50g cocoa powder
• 2 tbsp boiling water

Decoration:

• 6 filled chocolate eggs (I use Cadbury Creme Eggs)

Method

Place the mini chocolate eggs in the freezer for at least an hour before starting the recipe.

Preheat the oven to 180°C/160°C fan and line a 12-hole cupcake tin with 12 paper cases.

Cream the butter and caster sugar together in a large bowl until light and fluffy. Beat in the eggs one at a time. Then fold in the flour and cocoa powder to make a smooth chocolate cake mixture. Fill each case with a thin layer of mixture.

Unwrap the frozen mini chocolate eggs and place one upright in the middle of each case. Spoon more mixture on top to conceal the eggs, filling each case three-quarters full.

Bake for 20–22 minutes until risen and springy to the touch. Leave to cool on a wire rack.

To make the buttercream, beat the butter in a bowl until soft and pale in colour. Sift in the icing sugar and beat until combined. Beat in the cocoa powder and boiling water to make a smooth and creamy chocolate buttercream.

Spread or pipe tall swirls of buttercream on top of each cupcake. Use a sharp knife to halve the full-sized chocolate eggs so you have 12 halves in total. Top each cupcake with half an egg, letting the filling ooze out onto the buttercream. Enjoy!

Jessie says: “Prep, bake and enjoy this delicious Hot Cross Mug Cake in less than five minutes! Studded with sultanas and filled with mini chocolate orange eggs, it’s perfect for satisfying your sweet cravings over the Easter season.”

Serves 1

Ingredients

• 3 tbsp self-raising flour 
• 1 tbsp light brown sugar
• ½ tsp ground cinnamon, plus extra for dusting
• ½ tsp vanilla extract
• 1 tbsp sunflower oil
• 2 tbsp milk
• 10g raisins
• 5 chocolate orange eggs (I use Terry’s Chocolate Orange Mini Eggs)

Method

Stir the flour, brown sugar and ground cinnamon together in a medium-sized microwaveable mug. Mix in the vanilla extract, sunflower oil and milk until smooth. Stir in the raisins and chocolate orange eggs.

Microwave on full power for approximately 90 seconds (the cooking time may differ by 10–20 seconds, depending on how powerful your microwave is). The mug cake is ready when it has risen and started to pull away from the sides.

To decorate, cut two strips of kitchen paper and lay them on top of the mug cake in a cross. Dust with ground cinnamon, then carefully lift off the strips to reveal the cross. Grab a spoon and get stuck in!

Jessie says: “Put all your favourite chocolate mini eggs in one basket … or in the case of this recipe, a soft and gooey Egg Hunt Cookie Bar! From mixing bowl to first bite in less than an hour, there’s no excuse not to experiment and find your favourite flavour.”

Makes 12

Ingredients

• 150g unsalted butter
• 100g caster sugar
• 150g light brown sugar
• 1 medium egg, room temperature
• 1 medium egg yolk, room temperature
• 1 tsp vanilla extract
• 275g self-raising flour
• ½ tsp salt
• 300g mini chocolate eggs (I use a mix of Cadbury Mini Eggs, Galaxy Golden Eggs, Milkybar Mini Eggs and Smarties Mini Eggs)

Method

Preheat the oven to 200°C/180°C fan. Then line a 20cm square baking tin with

greaseproof paper.

Place the butter in a large heatproof bowl and melt in the microwave for 30–60 seconds until it turns to liquid. Mix in the two sugars, the egg, egg yolk and vanilla extract until combined. Fold in the flour and salt to make a thick cookie dough. Fold 250g of the mini chocolate eggs into the dough, then press out into the baking tin. Use a rolling pin to bash the remaining eggs into pieces and scatter them over the top.

Bake for 18–20 minutes. The cookie bars should look golden and set on top, with a slight wobble underneath. Leave to cool in the baking tin for 30 minutes, then slice into 12 bars and serve!

Baking tip:

Cookie bars will continue to cook as they cool down, so it’s best to underbake them. If in doubt, take them out!