Easter Cupcakes - cooking recipe

Ingredients
    12 tbsp (1 1/2 sticks) butter, at room temperature
    2/3 cup packed brown sugar
    Pinch None salt
    1 tsp vanilla extract
    4 None eggs, plus 1 egg white
    2 1/2 cups flour
    1 tsp baking powder
    1/3 cup whole milk
    1/2 cup semi-sweet chocolate chips
    2 1/2 cups powdered sugar
    6 None canned apricot halves, drained and patted dry
    1/2 cup heavy cream, whipped
    1 tsp chocolate sprinkles
    None None Easter candies and chocolates, to decorate
    None None Mint leaves, to decorate
Preparation
    Preheat the oven to 375\u00b0F. Line a 12-cup muffin pan with paper liners.
    Beat the butter, brown sugar, salt and vanilla in a large bowl with an electric mixer until pale and fluffy. Beat in the eggs, one at a time. Mix the flour and baking powder in a medium bowl. Beat in flour mixture alternately with the milk. Fold in the chocolate chips. Divide among the muffin cups.
    Bake for 20-25 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
    Meanwhile, mix the powdered sugar and egg white until you have a thick icing. Add more powdered sugar, if necessary. Place a teaspoon of the icing on half the cupcakes and top with an apricot half.
    Fill a piping bag fitted with a star tip with the whipped cream. Pipe little rosettes over the remaining 6 cupcakes. Decorate with the chocolate sprinkles, Easter candies and chocolates, and the mint leaves.

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