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Chocolate rice crispy cakes topped with chocolate Mini Eggs
40Total Time
20Prep Time
20Bake Time

Easter Chocolate Rice Crispy Cakes

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About our Easter Chocolate Rice Crispy Cakes recipe:

Top these delicious cereal-based cupcakes with chocolate frosting, crispy cereal and mini chocolate eggs for a fun Easter treat.

40Total Time
20Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.

  2. Step 2:

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs, a little at a time until smooth, adding a little flour if the mixture curdles.

  3. Step 3:

    Stir in the flour, cocoa and baking powder, until evenly mixed.

  4. Step 4:

    Place a heaped dessertspoon full of the mixture in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack.

  5. Step 5:

    To decorate, mix together the icing sugar, butter and cocoa powder. Spread over the cupcakes and sprinkle with rice crispy cereal. Top with the mini eggs. These cake will keep 3-4 days in a cake tin.


  • For the cupcakes

    • 150g Butter (unsalted)
    • 150g Billington's Unrefined Golden Caster Sugar
    • 3 Egg(s) (free range) (medium)
    • 125g Allinson's Self Raising Flour
    • 25g Cocoa powder
    • 0.5 tsp Baking powder
  • For the decoration

    • 100g Butter (unsalted)
    • 100g Silver Spoon Icing sugar
    • 25g Cocoa powder
    • 50g Rice krispies
    •  Mini chocolate eggs

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