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
A pinch
For the icing
Butter
Room temperature
Fairtrade Tate & Lyle Icing Sugar
Cocoa powder
Chocolate Bars
Crumbled
Mini easter eggs
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Tate & Lyle Caramel Flavour Beverage Syrup added to your coffee, stirs in smooth and golden. A little sweetness to those darker mornings — because sometimes a slower start is just what you need.
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You’ll need:
- 1 double shot of espresso
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- Ice, optional
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Method:
- Brew a strong coffee or double shot of espresso.
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- Fill your glass with ice, if using, then pour in your espresso.
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Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
Shape your tacos: While the pancakes are still warm, gently fold them into a taco shape and leave to cool.
Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
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Find the recipe via the link in our bio.
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Find the full recipe on our website – link in bio.
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