Prep
20 mins, plus decoratingBake
25 minsServes
10Difficulty
Medium About
This easy cupcake recipe for kids yields the cutest chocolate Easter cupcakes perfect for Easter themed events and celebrations!
Watch video instructions or scroll for step-by-step
Get creative with your Easter cupcakes
When it’s time to decorate your scrumptiously baked chocolate Easter cupcakes, why not let your creativity – or your kids’ – take the reins? Pretty much any sweet treat can be added to these cupcake nests, so feel free to grab your favourite chocolates and sweets and get ready to slice, dice and sprinkle your favourite goodies atop these yummy cakes.
How to make chocolate Easter cupcakes at home
Preheat the oven to 180°C, Fan oven 160°C, Gas Mark 4. Put 10 large paper cupcake cases into a bun tin.
Beat the butter and sugar together until light and creamy, then gradually beat in the eggs. Stir in the milk and vanilla extract, then sift in the flour, cocoa, baking powder and salt, folding in with a large metal spoon.
TOP TIP
When mixing the ingredients together, it’s important to make sure you don’t over or under mix them, as this will impact the outcome of the cupcakes. Instead, be sure to just mix the ingredients until they have combined nicely.
Spoon the mixture into the paper cases. Bake on the middle shelf of the oven for 22-25 minutes, until risen and firm. Cool for a few minutes, then transfer to a wire rack to cool completely.
To decorate, beat the butter, icing sugar and cocoa powder together for 3-4 minutes until light and fluffy, adding 1 tbsp warm water. Pipe or spread on top of the cakes, leaving a slight depression in the middle. Sprinkle chocolate flake around the edges, then place 3 mini chocolate eggs in the middle of each cake.
TOP TIP
You can freeze these cakes for up to 3 months, though be sure to add the mini Easter eggs only once the cakes have thawed.
Ingredients – 9 items
1
For the sponge
Fairtrade Tate & Lyle Light Muscovado Sugar
Butter
At room temperature
Large eggs
Milk
Vanilla extract
Self raising flour
Cocoa powder
Baking powder
Salt
For the icing
Butter
Room temperature
Fairtrade Tate & Lyle Icing Sugar
Cocoa powder
Chocolate Bars
Crumbled
Mini easter eggs
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It’s National Baking Week - the perfect time to whisk up something wonderful! Here are 5 top tips to help you bake like a pro:
1️⃣ Read the recipe all the way through first - saving surprises mid-bake and helps everything run smoothly 📖
2️⃣ Room temperature ingredients = smoother batters 🧈
3️⃣ Don’t over mix - keep it light and fluffy! 🍰
4️⃣ Always preheat your oven for an even bake 🔥
5️⃣ Embrace the freeze - save those sweet leftovers for later ❄️
Ready, set, bake! 🧁💛
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Bake up a batch and get into the Halloween spirit.
Find the recipe via link in our bio.
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Cosy season is here 🎃☕✨ Warm up your mornings with the ultimate autumn classic - a Pumpkin Spice Latte made with Tate & Lyle Pumpkin Spice Flavour Beverage Syrup. Smooth, spiced, and perfectly sweet, it’s autumn in a cup! 🍂💛
Make yours at home with our easy recipe via link in bio.
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