These Chocolate Cupcakes are my go to whether it's Easter or not. Such a delicious cupcake that tastes especially good with a slick of chocolate icing and some Mini Eggs. Easter baking that's fun and super simple for the kids. Plus there's always a few extra Mini Eggs going spare.....or maybe ½ a packet.
I had a grand time baking these Easter Cupcakes and so did my children. There was much licking of fingers and smeared chocolatey faces. A bit gross I know...but we weren't sharing.
I even let everyone have them for breakfast the next day. Even more eyebrow lifting.
Easter Chocolate Cupcakes Recipe
This is a stupendous chocolate cupcake in it's own right. Darkly and most certainly, damply chocolatey it is always a reliable baker and can turn it's springy crumb to all occasions.
*Scroll down to the bottom of this post for the full printable recipe card.*
Ingredients
40 grams cocoa powder - I use the darkest cocoa I can buy as it gives a more chocolatey flavour.
200 grams plain flour - if you only have self raising then just omit the baking powder
2 tsp baking powder
80 grams baking spread - or soft butter
280 grams caster sugar - granulated is fine too but caster the better choice because it's finer
2 large eggs beaten
240 mls milk - semi skimmed or full fat
1 pinch salt
100 grams baking chocolate chips - or I sometimes chop up my own chunks from a cooking chocolate bar.
Chocolate Icing
100 grams dark cooking chocolate
50 grams milk cooking chocolate
150 ml sour cream - Used in the icing. You could use cream cheese too but there will be more of a cheesy twang.
400 grams icing sugar
160 grams Mini Eggs - I use the Cadbury Mini Eggs but you could top with anything you like.
Method
- I get the ingredients ready for the cupcakes before I begin. Especially if the children are helping me. I can't be doing with the kids measuring it all out too unless I've hit the Malibu. It would take a week and all of my patience.
- Preheat the oven to 190 C and fill a 12 cup muffin tin with paper cases (large).
- Using a hand held electric whisk or free standing mixer mix 200 grams of plain flour, 40 grams cocoa, 80 grams of baking spread or butter (room temp), 280 grams of sugar and pinch of salt on a slow speed until it is a sandy rubble and no lumps of butter are present.
- It takes about a minute.
- Measure out the 240 mls milk in a jug and then add the 2 large betaen eggs and mix well. Still on slow speed pour ¾ of the wet ingredients into the bowl until well incorporated. Then scrape down the sides of the bowl and add the rest of the liquid before turning up the speed to medium until the mixture is a smooth batter.
- I put the batter into a jug to make it much easier to fill the paper cases about ⅔ full.
- Pour into the paper cases until ¾ full. I then scatter equally in each cupcake the 100 grams chocolate chunks that I have coated in 1 tbsp of flour to help prevent them from sinking in the batter until they are all used up.
- Bake for 18-20 minutes or until springy to the touch. Remove from the muffin tray and leave on a wire rack to cool completely.
- Whilst cooling begin the icing. I simply put all the ingredients into a medium sized bowl (100 grams dark cooking chocolate melted, 50 grams of milk chocolate melted, 1 tbsp golden syrup, 150 mls sour cream and 400 grams icing sugar).
- Whisk until smooth
- Once the cupcakes are cool I simply slick onto the cupcakes with a thin spatula and top with 3 mini eggs each.
Equipment Required
- Oven Thermometer- optional but recommended as your oven often tells real porky pies about how hot or not your oven really is.
- Free Standing Mixer or Large Bowl and electric Hand Held Whisk or Wooden Spoon.
- Digital Scales
- Large Measuring Jug
- Large Paper Cases
- 12 hole Muffin Tray
- Wire Rack
- Thin Spatula for icing
- Medium Mixing Bowl and Whisk for icing
- Tsp & Tbsp Measures
Easter Chocolate Cupcake Tips
- Use an independent Oven Thermometer
- It is this recipe that I use for my Chocolate Fondant Cupcakes too. I have made the chocolate icing differently though with the icing from my Easy Chocolate Cake recipe. It is more chocolatey than a standard butter cream chocolate icing. My children much prefer it and I think I do too. If you can't find the enthusiasm, something I know a lot about, then just use shop bought icing.
- It is a pourable batter very much like my Chocolate Loaf Cake. It is the amount of liquid in there that gives it such an incredible light but moist crumb baby.
- Use a jug to pour the batter into the cupcake paper cases. You want the larger paper cases.
- Only fill ¾ of the way up
- Store in an air tight container. Remove mini eggs if storing overnight as the shells may go soft left on the icing overnight.
- Freeze cupcakes in a plastic container un iced for up to 3 months.
If you like these Easter Cakes then you may like these
Easter Chocolate Mini Egg Pavlova
Easy Easter Chocolate Cupcakes
Ingredients
- 40 grams cocoa powder
- 200 grams plain flour
- 2 tsp baking powder
- 80 grams baking spread soft butter
- 280 grams caster sugar
- 2 large eggs beaten
- 240 mls milk
- 1 pinch salt
- 100 grams chocolate chips
- 160 grams chocolate mini eggs
Chocolate Icing
- 100 grams dark chocolate melted
- 50 grams milk chocolate melted
- 1 tbsp golden syrup
- 150 mls sour cream
- 400 grams icing sugar
Instructions
- Preheat the oven to 190 °C/375°F/Gas Mark 5 and fill a 12 cup muffin tin with paper cases.
- Using a hand held electric whisk, wooden spoon or free standing mixer mix the 200 grams flour, 2 tsps baking powder, 40 grams cocoa, 80 grams butter, 280 grams sugar and pinch of salt on a slow speed until it is a sandy rubble and no lumps of butter are present.
- Measure out the 240 mls of milk in a jug and then add the 2 eggs and mix well. if doing this by hand then switch to a whisk. Still on slow speed pour ¾ of the wet ingredients into the bowl until well incorporated. Then scrape down the sides of the bowl and add the rest of the liquid before turning up the speed to medium until the mixture is a smooth batter.
- I put the batter into a jug to make it much easier to fill the paper cases about ¾ full. Scatter on a few chocolate chips/chunks in each cupcake. If you have time scatter a tbsp of flour onto the chocolate chips/chunks just to help them not sink to the bottom.
- Bake for 18-20 minutes or until springy to the touch.Remove from the muffin tray and leave on a wire rack to cool completely.
- Place the 400 grams of icing sugar, 100 grams of melted dark and 50 grams of milk chocolate, 1 tbsp of golden syrup and 150 mls of sour cream in a medium sized mixing bowl and whisk until smooth.
- Slick onto the cupcakes once cool and top with mini eggs.
- Apply To Chocolatey Grin.
Notes
- Use an independent Oven Thermometer
- Use a jug to pour the batter into the cupcake paper cases. You want the larger paper cases.
- Only fill ¾ of the way up
- Store in an air tight container. Remove mini eggs if storing overnight as the shells may go soft left on the icing overnight.
- Freeze cupcakes in a plastic container un iced for up to 3 months.
Nutrition
All nutritional information is approximate and intended only as a guide.
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