Serves: 12 (makes 12)
Time to make: 30 mins (Hands-on time: 15 mins, Cooking time: 15 mins)
Total cost: $6.00 / $0.50 per serve
1 1/2 cups self-raising flour
1/4 cup cocoa
1/4 teaspoon baking soda
2/3 cup castor sugar
80g reduced-fat spread, melted, cooled
3/4 cup buttermilk
12 small caramel-filled Easter eggs
3/4 cup icing sugar
2 tablespoons cocoa
1 teaspoon reduced-fat spread
Step 1 Preheat oven to 200°C. Line a 1/2-cup capacity 12-hole muffin pan with paper cases. Sift flour, cocoa and baking soda into a large bowl. Add sugar. Stir to combine. Whisk together spread, buttermilk and eggs in a large jug. Add buttermilk mixture to flour mixture. Gently combine using a metal spoon.
Step 2 Place one spoonful of batter into paper cases. Place a caramel egg into the centre of each cupcake. Cover with more batter. Bake for 15-20 minutes or until cupcake bounces back when gently pressed. Transfer onto a wire rack. Cool.
Step 3 To make icing, sift icing sugar and cocoa into a bowl. Add spread and 3 teaspoons hot water. Stir until smooth. Add more hot water if icing is too thick. Spread icing onto cooled cupcakes. Serve.