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easter cupcakes with mini eggs

Easy Easter Chocolate Cupcakes

Easy Easter Chocolate Cupcakes. A great hit with the family and an easy cupcake recipe for everyone to follow. Topped with Mini Eggs and delicious chocolate icing.

Course cake, CupCakes
Cuisine American
Keyword chocolate cupcakes, cupcakes, easter cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 340 kcal

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

Chocolate Icing

  • 50 grams dark chocolate melted
  • 25 grams milk chocolate melted
  • 1 tbsp golden syrup
  • 75 mls sour cream
  • 200 grams icing sugar

Instructions

  1. Preheat the oven to 190 °C/375°F/Gas Mark 5 and fill a 12 cup muffin tin with paper cases.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Place the 200 grams of icing sugar, 50 grams of melted dark and 25 grams of milk chocolate, 1 tbsp of golden syrup and 75 mls of sour cream in a medium sized mixing bowl and whisk until smooth.

  7. Slick onto the cupcakes once cool and top with mini eggs.

  8. Apply To Chocolatey Grin.

Recipe 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 Facts
Easy Easter Chocolate Cupcakes
Amount Per Serving
Calories 340 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 36mg12%
Sodium 74mg3%
Potassium 151mg4%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 44g49%
Protein 5g10%
Vitamin A 371IU7%
Vitamin C 1mg1%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.