Create a hidden centre:

Step 1

Using a cupcake corer, cut a small hole out of the centre of each cupcake, reserving the cut out sponge for later. If you don’t have a cupcake corer, you can use an apple corer or knife for this step.

Step 2

Heat the Belgian Chocolate Ganache in the microwave following the on pack instructions.

Step 3

Spoon the ganache into a piping bag, snip off the end, and fill the holes of each cupcake, being careful not to fill the holes all the way to the top (leave a small gap of approximately 5mm).

Step 4

Keep the piping bag with the ganache as you will need this for drizzling the cupcakes at the end.

Step 5

Take the reserved sponge pieces and place on top of the ganache, ‘sealing’ each hole. 

Decorating the cupcakes:

Step 6

Open the Salted Caramel Icing tub and mix well with a spoon.

Step 7

Snip off the end of a piping bag, insert a nozzle of your choice (we used a Wilton 1M nozzle), spoon the icing into the bag, and pipe a whirl onto the cupcakes.

Step 8

Cut the chocolate eggs in half & place each half onto the top of each cupcake.

Step 9

Take the remaining Ganache and drizzle over the top of each cupcake.

Step 10

Finish the cupcakes by sprinkling them with Rainbow Dust Gold Stars.