- Preheat the oven to 180C/Gas4; line a deep muffin tin with paper cases; double up the cases if they are quite thin
- Beat the butter and sugars until lighter in colour and fluffy, about 5 minutes
- Sift the cocoa and flour into another bowl; melt the chocolate in short bursts in the microwave; leave to cool for a few minutes
- Add the eggs to the butter and sugar mixture, adding a spoonful of flour after each one
- Fold in the remaining flour making sure not to overmix, then fold in the melted chocolate, soured cream and vanilla extract
- Add a spoonful of the batter to the bottom of each of the paper cases then place a frozen, unwrapped Easter egg on its side into the middle of each cake; spoon over more batter and smooth the surface; make sure you don’t overfill the cases, but that the Easter eggs are completely covered
- Bake for 20-25 minutes until the sides are set, there will still be a little wobble in the middle, then gently transfer them to a rack and leave to cool
- Make the frosting by melting the dark chocolate as before, then leaving to cool slightly; whisk the butter and icing sugar together then drizzle in the cooled chocolate and the vanilla and whisk until fluffy; spread over the cakes and top with a halved mini Easter egg
Servings 0