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Three chocolate cupcakes topped with chocolate buttercream and mini chocolate eggs Tried & Tested

Easter chocolate cupcakes

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3.195 stars based on 31 ratings

These chocolate cupcakes are delicious with chocolate icing and perfect for Easter with these cute mini eggs on top.

Key Information

  • Prep:
  • Bake:
  • Serves:18
  • Skill level:easy

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Ingredients

For the cupcakes

  • 115g 4⅛ oz Stork (from the tub)
  • 115g 4⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2 2 Egg(s) (free range) large
  • 115g 4⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Cocoa powder
  • ½tsp ½tsp Baking powder

For the buttercream

  • 85g 3 oz Stork (from the tub) softened
  • 2tbsp 2tbsp Milk (whole)
  • 1tbsp 1tbsp Cocoa powder heaped
  • 225g 8 oz Icing sugar (we use Silver Spoon) Icing sugar
  • Mini chocolate eggs for decoration

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven 190°C (170°C fan, gas mark 5). Line a muffin tin with 12-14 cases.

  2. Classic mode Step 2

    Mix together the cocoa powder, flour and baking powder and sift.

    Ingredients for this step

    • 1tbsp 1tbsp Cocoa powder heaped
    • 115g 4⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • ½tsp ½tsp Baking powder
  3. Classic mode Step 3

    Place all the ingredients together in a mixing bowl and beat together with a wooden spoon until well mixed. Spoon the mixture into the muffin tin.

    Ingredients for this step

    • 115g 4⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 2 2 Egg(s) (free range) large
    • 85g 3 oz Stork (from the tub) softened
  4. Classic mode Step 4

    Bake the cupcakes on the middle shelf of your oven for 15 – 20 minutes, until the cupcakes are cooked throughout and spring to touch. Cool on a wire tray.

  5. Classic mode Step 5

    For the chocolate buttercream, place all ingredients in a mixing bowl and beat until smooth. Either spread or pipe over the cakes creating a nest effect and decorate with Easter eggs.

    Ingredients for this step

    • 85g 3 oz Stork (from the tub) softened
    • Milk (semi-skimmed)
    • 1tbsp 1tbsp Cocoa powder heaped
    • 225g 8 oz Icing sugar (we use Silver Spoon) Icing sugar
    • Mini chocolate eggs for decoration