Oh so sweet and 
ready to eat!

We have the perfect pick for every sweet-tooth. Discover our Triple Choc Cupcake recipe featuring our Chocamama eggs

Triple Choc Cupcakes

Prep Time: 20 mins
Cooking Time: 20 mins
Makes: 12


1 1/2 cups self-raising flour
1 cup firmly packed dark brown sugar
250g dark chocolate, chopped
125g butter
1/4 cup cocoa
300ml carton sour cream
2 eggs
2 tsp vanilla essence
Chocamama eggs
1/4 cup drinking chocolate, sifted


Step 1. Preheat oven to 180c degrees. Line 12 x 1/3 cup-hole muffin pan with paper cases. Sift flour into large bowl, stir in sugar.

Step 2. Melt chocolate and butter in a heavy-based pan. Stir in cocoa and cool for 5 minutes.

Step 3. Whisk sour cream, vanilla and eggs in a jog. Make a well in the dry ingredients. Stir in chocolate and sour cream mixtures until just combined.

Step 4. Spoon batter into pan so each case is 1/2 full. Press a Chocamama egg into the centre of each. Spoon the remaining mixture to fill each case 2/3 full.

Step 5. Bake for 15-20 minutes. Cool on a wire rack. Dust with drinking chocolate just before serving and garnish with another Chocamama egg on top.

Shop the full Chocamama range here