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Easter Chocolate Cup Cakes

Easter Chocolate Cup Cakes

Recipe Submitted By: bakingmad

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

These are 204 calories per serving.

Preparation Time	25 minutes
Baking Time	20 minutes
Portions	Makes 18
Skill Level	Easy
Average Rating

Easter Chocolate Cup Cakes Ingredients

115 grams	Stork (from the tub)
115 grams	Golden Caster Sugar (Billington's)
2	Free Range Eggs large
115 grams	Self Raising White Flour (Allinson Nature Friendly) sieved together with cocoa & baking powder
1 tbsp	Cocoa Powder
0.50 tsp	Baking Powder

Additional Ingredients

For the icing:

85 grams	Stork (from the tub)
2 tbsp	Milk
1 tbsp	Cocoa Powder heaped
225 grams	Icing Sugar (Silver Spoon Homegrown) (less 1 tablespoon), sieved

Further Additional Ingredients

For the decoration:

Mini Chocolate Eggs for decoration

This recipe uses

How to make Easter Chocolate Cup Cakes

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

To makes cakes, place all the ingredients together in a mixing bowl and beat together with a wooden spoon until well mixed 2 - 3 minutes. Place teaspoons of the mixture in 18 - 20 paper cases or 12-14 muffin cases place in patty tins.
Bake on the second shelf from top of a preheated oven 190°C, 170°C fan, Gas 5 for 15 - 20 minutes. Cool on a wire tray.
To make chocolate icing, place all ingredients in a mixing bowl and beat until smooth. Either spread or pipe over the cakes in a nest effect and decorate with Easter eggs.

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