First up lets make the sponge; preheat the oven to 180°C/160°C/Gas Mark 4. Line a 2 muffin trays with 16 cupcake cases, now we’re ready to bake!
First thing; pop all your dry ingredients into a large bowl and mix. Make a well in the centre and add the oil, Vanilla Extract, eggs and buttermilk, whisk together until thoroughly mixed.
Divide your chocolatey mixture equally between your cupcake cases and bake for 20-25 minutes, until risen and the sponge springs back when lightly pressed. Leave to cool in the tins for 15 minutes, then remove, and pop onto a wire rack to cool completely.
Melt your Chocolate in a bowl in the microwave in 20 second bursts, stirring in between until melted. Leave to cool for 10-15 minutes until it’s room temperature but still runny.
Pop your butter in large bowl and beat until smooth and glossy, we recommend using an electric hand whisk or free standing mixer with a beater attachment to make the buttercream.
Add your icing sugar to your softened butter in 3 additions making sure it is fully mixed in after each addition – this helps stop the icing sugar covering your kitchen! Mix through the Vanilla Extract and melted chocolate, if your buttercream feels too firm add 1-2 tsp of milk to help loosen it and then beat on a high speed until you have a lovely light fluffy buttercream.
Once your cupcakes have cooled pop your buttercream into a piping bag fitted with an open star nozzle. Pipe a swirl of buttercream on top of each cupcake and sprinkle over the Easter Sprinkle Mix.
Cut your crème eggs in half and then pop half a crème egg on top of each cupcake and allow it to ooze over your buttercream. Who are you can to share your delicious Easter treats with?