Prep
10 minsBake
30 minsServes
12-14Difficulty
Medium About
If you happen to have lots of leftover Easter chocolate, then you'll love this recipe. These Easter Chocolate Fudgey Muffins are not only delicious, but they also use milk chocolate from your Easter eggs and are simple enough to get the kids involved too.
For the chocolate muffins
Preheat your oven to 218°C. Line a muffin tin with cupcake liners (or butter your tin) and set aside.
Chop the chocolate and butter, place in a medium bowl and heat in the microwave until melted and completely smooth. Add in the sugar, eggs, vanilla extract, plain yoghurt and whisk well.
In another bowl, whisk the flour, cocoa powder, baking soda and salt. Fold in the wet ingredients until well combined. Add in the broken up pieces of Easter eggs.
Spoon the batter into each cupcake liners, filling well to the top. Bake for 5 minutes at 218°C, then reduce the oven temperature to 175°C and bake for a remaining 15 minutes. Allow the muffins to cool before transferring them to a drying rack.
For the milk chocolate frosting
To make the frosting, melt your leftover milk chocolate Easter eggs in the microwave until smooth and leave to cool slightly. Using an electric whisk, whisk the softened butter and icing sugar together. Add to that the lukewarm melted milk chocolate and whisk until fluffy.
Using a piping bag with a star nozzle, pipe a generous amount of the frosting over the muffins. You can alternatively use a spoon to spread it over. Top it with mini Easter eggs.
TOP TIP
It is best to make the muffins the day before piping them.
Ingredients – 11 items
1
For the chocolate muffins
Chocolate
Leftover from Easter
Butter
Unsalted
Tate & Lyle Pure Cane Golden Granulated Sugar
Large eggs
Room temperature
Vanilla extract
Plain yogurt
Plain flour
Cocoa powder
Unsweetened, natural
Baking soda
Salt
Chocolate
Leftover from Easter, broken up into small pieces
For the milk chocolate frosting
Milk chocolate
Leftover from Easter
Butter
Unsalted
Fairtrade Tate & Lyle Icing Sugar
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