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Ingredients:
275 g (10 oz) plain flour
100 g (4 oz) caster sugar
50 g (2 oz) cocoa powder
2 tsp baking powder
100 g (4 oz) butter, melted
300 ml (11 fl oz) milk
2 large Lion eggs, beaten
1 tsp vanilla essence
To decorate:
225 g (8 oz) icing sugar
100 g (4 oz) butter
2 tbsp cocoa powder
Mini eggs to decorate
Preheat oven to 200C, 400F or gas mark 6. Line a 12-hole muffin tin with paper muffin cases.
Sift flour, sugar, cocoa and baking powder into a bowl. Mix butter, milk, eggs and vanilla together then stir into flour. Beat until just smooth.
Spoon into paper cases and bake for 20-25 minutes, or until risen and firm. Cool.
Meanwhile, beat icing sugar and butter together. Blend cocoa powder with two tbsp hot water to make a paste and beat into butter cream. Spread icing over muffins and top with mini eggs.
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