Easter Chocolate Cupcakes

For the Cupcakes you will need:

  • 110g (4oz) butter or margarine
  • 110g (4oz) caster sugar
  • 2 medium eggs
  • 110 (4oz) self rating flour

For the Icing you will need:

  • 130 unsalted butter (4 ½oz)
  • 250 Icing Sugar (9oz)
  • around 15ml milk or warm water
  • 50g chocolate mini eggs (depends how many chocolate mini eggs you want)

Easter Chocolate Cupcakes

  1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Place the Baking Cases into a cupcake tin.
  2. Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.
  3. Fold in the remaining flour and cocoa with a metal spoon.
  4. Place spoonfuls of the mixture into the Baking Cases and bake for 15 – 20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.
  5. To make the butter cream icing place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable.
  6. Use a star nozzle to pipe the Chocolate Butter Icing in a circular pattern on top of each cake and place three chocolate mini eggs in the centre of each



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