Banana Caramel Easter Cupcakes

I picked up a recipe card from "Wheel & Barrow" the other day and decided to give these delicious-looking cupcakes a go!  They are an amazing mix of all my favourite flavours & look gorgeous as well!  The recipe uses a "cupcake surprise" baking pan, which has little spikes at the bottom of each cupcake hole, to hold the Easter egg, or whatever other surprise you wish to bake - what a great idea!  I don't have one though, so I just spooned out half of my mixture, popped the eggs in, then spooned the rest of the mixture on top.  I overfilled mine a bit, so the shape wasn't as nice as I would've liked, so just keep that in mind.  These are so indulgent and lots of fun to decorate!

Ingredients
190g flour
10g baking powder
Pinch salt
125g butter softened
220g sugar
3 eggs
75g natural yoghurt
50ml milk
2 ripe bananas mashed
1 pkt caramel filled easter eggs

For Chocolate Frosting
180g dark chocolate melted
250g butter softened
40ml milk
175g sifted pure icing sugar
1 tsp vanilla extract

Method

Heat oven to 180°C. Whip together the butter and sugar until light & fluffy. 

Add eggs one at a time & continue whipping. Add milk, banana & yoghurt. Gently fold in the sifted dry ingredients. Do not over mix. 

Line the surprise pan with cupcake wrappers or spray lightly with cooking spray. Place a caramel egg on the spike. Spoon or squeeze in the cake batter & cover the surprise centre. Bake for 20 mins until golden and cooked. Allow to cool. Pipe with chocolate frosting & decorate.

Chocolate frosting: Whip butter and icing sugar until light and fluffy, add the milk, vanilla & melted chocolate and beat to combine. Pipe onto cakes and decorate.

PS - Do you like my Easter tree?!?