These chocolate cupcakes are perfect for an Easter teatime treat; they're topped with swirls of rich chocolate icing and Cadbury's Mini Eggs for the ultimate chocolatey treat.
Team them up with a cuppa for the perfect mid-afternoon pick-me-up.
11 ingredients5 steps
Vegetarian
Ingredients
MetricImperial
For the Cupcakes
115gUnsalted butter (softened)
115gSilver Spoon Caster Sugar
2Eggs
115gAllinson's Self-Raising White Flour
1 tbspCocoa powder
0.5 tspBaking powder
For the Buttercream
85gUnsalted butter (softened)
2 tbspWhole milk
1 tbspCocoa powder
225gSilver Spoon Icing Sugar
HandfulMini chocolate eggs (for decoration)
Utensils
Cupcake case
Mixing bowl
Muffin tin
Nutritional information per 46g serving
Energy 240cal
Fat 12g
of which Saturates 7.3g
Carbohydrates 31g
of which Sugars 26g
Protein 2g
Salt 0.14g
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.
9 Baker Ratings
I recommend this recipe to people who don't have that much experience with baking . I would add an extra tbsp of cocoa powder or else it wouldn't be that chocolatey.
