Easter Chocolate Cupcakes

I think it’s safe to say it isn’t Easter without some chocolate. These cute Easter Chocolate Cupcakes are so fun to make and even more fun to eat!

Easter Chocolate Cupcakes
Servings:

6

Prep Time:

15 minutes

Cooking Time:

18-20 minutes

Ingredients

For the cupcakes

2 oz. margarine

4 oz. golden caster sugar

4 oz. self-raising flour

2 tbsp. cocoa powder

1 tsp. baking powder

¼ pt. milk

1 tsp. vanilla extract

1 egg

For the chocolate buttercream

3 oz. butter, room temperature

6 oz. icing sugar, sifted

1 tsp. vanilla extract

2 oz. cocoa powder, sifted

1-2 tbsp. milk 

For the decorations

A pack of 4 Cadbury flakes (or an equivalent)

1 packet of Cadbury mini eggs (or an equivalent)

Method

  1. Preheat oven to 180º Celsius. Line a muffin tray with paper muffin cases.
  2. Cream together the margarine and the sugar in a mixing bowl until pale and fluffy. Sift in the flour, cocoa powder, and baking powder, then mix in the milk and vanilla extract. Next, thoroughly mix in the add until you have a smooth batter, scraping the sides and bottom of the bowl ad you go.
  3. Pour or scoop the mixture in each cupcake case a little over halfway and then bake in the oven for 18-20 minutes or until a toothpick comes out clean when inserted into the centre of the cupcakes.
  4. Remove the ready cupcakes from the oven and leave to cool on a wired rack for 15 minutes or until its safe enough to remove the cupcakes from the pan. Once the cupcakes have been removed from the pan, leave to cool completely on the rack.
  5. In the meantime, make the chocolate buttercream by creaming whisking the butter to soften it. Next gently mix in the icing sugar and vanilla extract until thoroughly combined Next add the cocoa powder and 1 tbsp. milk and continue to mix until you reach a creamy and smooth consistency, scraping down the sides and bottom of the bowl as you go. (Switch to an electric whisk if you can to make it extra fluffy).  Mix the extra tbsp. milk if the buttercream is a bit stiff. 
  6. Add the buttercream to a piping bag fitted with a Wilton #2D piping tip. Starting from the centre of the cupcake, pipe a rosette by applying steady pressure on the piping bag guiding it in an anticlockwise (or clockwise) motion until he reaches the edge of the cupcake. Repeat this process for the remaining cupcakes.
  7. Place two or three mini eggs on the top of each cupcake. Gently break up the flakes and randomly place the broken pieces along the sides of the eggs. Enjoy!

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