Method
Step 1:
Preheat the oven 190°C (170°C fan, gas mark 5). Line a muffin tin with 12-14 cases.
Step 2:
Mix together the cocoa powder, flour and baking powder and sift.
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.
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.
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 the Cupcakes
- 115g Unsalted butter (softened)
- 115g Silver Spoon Caster Sugar
- 2 Eggs
- 115g Allinson's Self Raising White Flour
- 1 tsp Cocoa powder
- 0.5 tsp Baking powder
For the Buttercream
- 85g Unsalted butter (softened)
- 2 tbsp Whole milk
- 1 tbsp Cocoa powder
- 225g Silver Spoon Icing Sugar
- Handful Mini chocolate eggs (for decoration)
Utensils
- Cupcake case
- Mixing bowl
- Muffin tin
Recipe Reviews
amazing
amazing
My 7 year old son managed to bake these by himself! They're so tasty and easy to make.
Ingredients
For the Cupcakes
- 115g Unsalted butter (softened)
- 115g Silver Spoon Caster Sugar
- 2 Eggs
- 115g Allinson's Self Raising White Flour
- 1 tsp Cocoa powder
- 0.5 tsp Baking powder
For the Buttercream
- 85g Unsalted butter (softened)
- 2 tbsp Whole milk
- 1 tbsp Cocoa powder
- 225g Silver Spoon Icing Sugar
- Handful Mini chocolate eggs (for decoration)
Utensils
- Cupcake case
- Mixing bowl
- Muffin tin