Dress up cupcake stacks with a polka dot chocolate collar and cheat’s frosting.

Prep Time : 1:15 | Cook Time : 0:25 | Total Time : 1:40 | Serving : 6 person.

Ingredients

• 55g (1/2 cup) almond meal

• 40g (1/4 cup) plain flour

• 30g (1/4 cup) dark cocoa powder

• 1 1/2 teaspoon baking powder

• 70g (1/4 cup) peanut butter

• 60ml (1/4 cup) maple syrup

• 2 eggs

• 60g butter, melted

• 2 tablespoons milk

• 453g carton Betty Crocker Creamy Deluxe Vanilla Frosting

• 60g dark chocolate, melted

• Small Easter eggs, to decorate

Spotty collar

• 50g white chocolate, melted

• 100g dark chocolate, finely chopped

• 100g dark chocolate melts

Method

• Step 1

  Preheat oven to 180C/160C fan forced. Grease bases of 6 straight-sided, 80ml (1/3 cup) silicone muffin pans and line with baking paper. Place pans on a baking tray.

• Step 2

  Combine the almond meal, flour, cocoa and baking powder in a large bowl. Add the peanut butter, syrup, eggs, butter and milk. Stir until smooth. Spoon among the pans. Bake for 20-25 minutes or until just firm to the touch. Set aside for 10 minutes to cool slightly, then transfer to a wire rack to cool completely.

• Step 3

  Combine the frosting and melted chocolate in a bowl and stir until smooth.

• Step 4

  Use a large serrated knife to trim the tops of the cakes. Cut each cake horizontally into 3 layers. Spread each layer of cake with a little of the frosting and sandwich together. Spread the top with the remaining frosting. Place the cakes on a tray and place in the fridge.

• Step 5

  For the collar, cut six 7.5 x 26cm strips of baking paper. Spoon the melted white chocolate into a small paper icing bag. Snip the tip off and pipe dots along each strip of paper. Set aside for 10-15 minutes to set.

• Step 6

  Place the dark chocolate and dark chocolate melts in a heatproof bowl. Microwave on Medium, stirring every minute, for 2-3 minutes or until melted. Working with 1 strip at a time, carefully spread a thin layer of dark chocolate over the strip to cover. Transfer to a tray and place in the fridge for 2-5 minutes or until chocolate is just beginning to set. Carefully lift the strip and wrap around a cake. Return to the fridge for 10 minutes to set. Repeat with remaining strips and cakes. Once set, carefully peel away the paper. Decorate with Easter eggs.