Chocolate Mini Egg Cupcakes

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A twist on the classic vanilla cupcake and an Easter must-bake!

For the Cakes
170g unsalted butter, softened
170g golden caster sugar
3 eggs
170g self-raising flour
1 tsp vanilla extract
1 tbsp whole milk

For the Buttercream
200g unsalted butter, softened
400g icing sugar
1 tsp vanilla extract
2 tbsp milk
70g dark chocolate

– Preheat the oven to 180°C / 160°C with a fan.

– Add 170g butter and sugar to a freestanding electric mixer, and beat for 2 minutes until light and fluffy.

– Add the eggs, flour, vanilla extract, and whole milk. Beat for 5 minutes until smooth.

– Add the chocolate eggs to another bowl and crush them with the end of a rolling pin. Then, fold them into the cake mixture with a spoon.

– Line a muffin tray with cupcake cases.

– Distribute the cake mixture evenly between the cake cases.

– Place the tray in the oven and cook for 20 minutes. Check after 15 minutes.

– Add 200g butter to the freestanding electric mixer and whisk for 2 minutes until fluffy.

– Add the icing sugar, vanilla extract, and milk, and whisk for 2 minutes until smooth.

– In another small bowl, add the chocolate and place it in the microwave for 30 seconds or until melted. Then allow it to cool slightly.

– Then add the chocolate to the buttercream and whisk for another 2 minutes.

– Once the cupcakes are done, remove them from the oven and muffin tray, and place on a cooling rack to cool for 30 minutes.

– Transfer all the buttercream into a piping bag. Cut the top off the bag and pipe the buttercream onto the cupcakes.

Decorate with some more chocolate eggs and enjoy!