1 Preheat the oven to 180°C/160°C fan/gas mark 4. Place 12 paper muffin cases in a 12-hole muffin tin.
2 Beat the margarine and sugar together until light and fluffy. Beat in the eggs, one at a time. You can use an electric hand mixer or a food mixer.
3 Sift the flour, baking powder and cocoa into the bowl and fold in gently. Slacken the mixture with the milk.
4 Divide the mixture between the paper cases and bake in the preheated oven for 15–20 minutes until well risen and a thin skewer inserted into a cake comes out clean. Cool on a wire rack
5 Cut a shallow inverted cone piece out of the centre of each cake and place a Mini Egg inside the hollow. Set aside the cones.
6 Make the chocolate buttercream: beat the butter and icing sugar until soft and creamy. Beat in the cocoa, vanilla extract and milk.
7 Spoon into an icing bag fitted with a star nozzle and pipe a rosette on top of each cupcake to cover the Mini Eggs. Cut each cone in half to form ‘wings’ and place on top of the cakes. Dust lightly with icing sugar and serve. The cakes will keep well in an airtight container in a cool place for 3–4 days.
4.1g sat fat