About our Easter Chocolate Cupcakes recipe:
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.
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 tbsp 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
Nutritional Information
per 46g- 240cal Energy
- 12g Fat
- 7.3g of which Saturates
- 31g Carbohydrates
- 26g of which Sugars
- 2g Protein
- 0.14g Salt
Recipe Reviews
I plan to bake these cupcakes and wondered if 1 tsp of cocoa powder for the cupcakes should not read 1 tbsp? One teaspoon seems very little.
Absolutely amazing to say the least, they are easy, have little ingredients and are delicious. Mine came out perfect. Such a fun Easter-ey thing to do with the kids!
Used Silver spoon on your advice and won’t be turning back. I didn’t even have to sift it.
I loved making these, but for the future I recommend to use less powdered sugar, cause it's really really sweet. Also I poured some milk in the dough so it's a little bit softer. I loved them, even so they were so sugary :3
Happy baking!
amazing
amazing
Ingredients
For the Cupcakes
- 115g Unsalted butter (softened)
- 115g Silver Spoon Caster Sugar
- 2 Eggs
- 115g Allinson's Self-Raising White Flour
- 1 tbsp 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
Nutritional Information
per 46g- 240cal Energy
- 12g Fat
- 7.3g of which Saturates
- 31g Carbohydrates
- 26g of which Sugars
- 2g Protein
- 0.14g Salt