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Ingredients

8-9 mini caramel-filled chocolate eggs

1 egg

1 cup of milk

quarter cup mild-flavoured oil

quarter teaspoon vanilla essence

3 tablespoons cocoa

1 1/2 cups flour

2 teaspoons baking powder 1/4 cup sugar

Method

1. preheat the oven to 190 degrees C. Grease 8-9 muffin pans. Line with paper cases if desired. Discard the foil from the mini Easter eggs.

2. Lightly whisk egg, milk, oil and vanilla essence in a bowl. Sift the cocoa, flour and baking powder into another bowl. stir in sugar. Fold the wet mixture into the dry ingredients, until just moistened. Do not over mix.

3. Three-quarters fill the muffin pans with the mixture. Push a chocolate mini easter egg into the center of each muffin, ensuring that a little of the chocolate mix covers the egg. Bake for about 12 minutes.

4. Remove from pans and cool. serve with Ganache icing or Hot fudge sauce