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birds-eye view of cupcakes topped with chocolate icing and mini eggs
45Total Time
25Prep Time
20Bake Time

Easter Chocolate Cupcakes

5 Reviews

  • Vegetarian

About the bake

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

45Total Time
25Prep Time
20Bake Time


  1. Step 1:

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

  2. Step 2:

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

  3. 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.

  4. 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. 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.


  • 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)


  • Cupcake case
  • Mixing bowl
  • Muffin tin

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