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Chocolate Easter Cupcakes

Prep

20 mins, plus decorating

Bake

25 mins

Serves

10

Difficulty

Medium

About

This easy cupcake recipe for kids yields the cutest chocolate Easter cupcakes perfect for Easter themed events and celebrations!

made using

Light Muscovado

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Instructions
Ingredients
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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

Step 1

Preheat the oven to 180°C, Fan oven 160°C, Gas Mark 4. Put 10 large paper cupcake cases into a bun tin.

Step 2

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.

Step 3

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.

Step 4

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

Serving

1

For the sponge

Fairtrade Light Muscovado

Fairtrade Tate & Lyle Light Muscovado Sugar

200 g
Butter

Butter

At room temperature

200 g
Eggs

Large eggs

2
Milk

Milk

3 tbsp
Vanilla

Vanilla extract

1/2 tsp
Flour

Self raising flour

200 g
Cocoa-powder

Cocoa powder

2 tbsp
Baking-powder

Baking powder

1/2 tsp
Salt-table

Salt

1/4 tsp

For the icing

Butter

Butter

Room temperature

200 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

200 g
Cocoa-powder

Cocoa powder

2 tbsp

Chocolate Bars

Crumbled

2
Mini eggs

Mini easter eggs

30

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