These muffins require longer cooking than normal because of the custard centres.
Ingredients
| 2 cups | Self raising flour |
| 2 Tbsp | Cocoa powder (Main) |
| 1 tsp | Ground mixed spice |
| ½ tsp | Baking soda |
| ½ cup | Caster sugar |
| 100 g | Butter, melted |
| 1 cup | Buttermilk |
| 1 large | Egg, lightly beaten |
| ¼ cup | Thick custard, use up to 1/3 cup (Main) |
For the topping
| 300 g | Prepared buttercream icing, yellow (Main) |
| 10 | Mini chocolate Easter eggs |
Directions
- Heat the oven to 190C. Line 10 muffin holes with paper cases.
- Sift the flour, cocoa powder, mixed spice and baking soda into a bowl. Stir in the caster sugar.
- Whisk the butter, buttermilk and egg in a bowl to combine. Stir into the dry ingredients until just moistened.
- Half fill the paper cases with the mixture. Make a hollow in the middle of each and place a teaspoon of custard in the centre. Top with the remaining muffin mixture. Bake for 25-30 minutes.
- Cool on a wire rack. Pipe the tops with the buttercream icing and place an Easter egg on top.