Easter Cupcakes
12
45 minutes
Looking for a fun Easter holiday bake with the kids? These Easter cupcakes are quick, easy and perfect for decorating together.
Soft chocolate cupcakes topped with indulgent chocolate buttercream and finished with mini chocolate eggs – the ultimate Easter treat for an afternoon pick‑me‑up or whenever a chocolate craving hits.
Method
-
1
Preheat oven to 200°C. Fill muffin tray with cases.
-
2
Weigh out the dry ingredients into a large bowl.
-
3
Put all the liquid ingredients into a large jug or bowl.
-
4
Pour the liquid ingredients into the dry ingredients and stir – do not over mix or it will be a lumpy but runny batter. Spoon into the muffin cases and cook for 20 minutes or until risen and springy. Cool on a wire wrack.
-
5
When cool make the butter icing. Melt the chocolate in a bowl, beat in the softened butter and add the icing sugar, and vanilla extract. Use a little milk to loosen the mixture if it is a bit stiff but don’t add too much otherwise it will be too runny.
-
6
Top each muffin with a dessert spoon sized measure of icing, press into the crumbled flake and finish with three mini eggs.
Ingredients
-
250g self raising flour
-
1 tsp vanilla extract
-
175g caster sugar
-
1 large egg beaten
-
220ml milk
-
2 tsp baking powder
-
90ml Mellow Yellow cold pressed rapeseed oil
-
2 tbsp cocoa powder
-
150g chocolate chips (white, dark, milk or a mixture!)
-
For the topping:
-
50g good quality dark chocolate (minimum 70% cocoa solids)
-
100g butter softened
-
1 tsp vanilla extract
-
175g icing sugar
-
Milk, to loosen
-
2 chocolate flakes crumbled
-
Mini eggs
