Easy Chocolate Easter Cupcakes
User Reviews
5
2 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
24 cupcakes
-
Calories
235 kcal
-
Course
Dessert, Cake, Baked Goods
-
Cuisine
British
Easy Chocolate Easter Cupcakes
Report
Delicious chocolate cupcakes, topped with chocolate buttercream and decorated with mini eggs – these Easy Chocolate Easter Cupcakes are quick and simple to make and require no special equipment or cake decoration skills!
Share:
Ingredients
Chocolate Cupcakes:
- 225 g butter softened (see Note 1, or margarine
- 225 g caster sugar
- 4 large egg at room temperature
- 225 g self-raising flour
- 50 g cocoa powder
- 4 tablespoons milk
Chocolate Buttercream:
- 100 g butter softened (see Note 1, or margarine
- 200 g confectioners sugar sieved (this is really important or you will end up with lumpy icing!, aka icing sugar
- 25 g cocoa powder sieved (this is really important or you will end up with lumpy icing!)
Decoration:
- 72 mini eggs roughly 240g / 8½oz, Cadbury’s brand
- Or any other decoration you like!
Instructions
Making the cupcakes:
- Pre heat your oven to 180C / 160C fan / gas mark 4 / 350F. Put 24 cupcake cases in the holes of a cupcake tin. (See Note 3.)
- Beat the butter and sugar together until light and fluffy looking. (See Note 2.)
- Add one egg and beat until combined. Repeat with the other eggs, adding them in one at a time.
- Add in half the flour and fold it in gently.
- Add in the cocoa powder and the remaining flour and fold in gently.
- Stir in the milk to loosen the cake batter slightly.
- Divide the mixture between the cupcake cases. (I find 1 heaped tablespoon of mixture per cupcake case is about right.)
- Put the cupcakes in your preheated oven for 13 minutes. After 13 minutes, get them out and check for doneness by pressing the tops. If they make a little crunchy sound, pop them in for 2 more minutes. If they don’t make a sound when you press the top, they are done. Remove from the oven and leave to cool in the cupcake tray.
Decorating the cupcakes:
- Don’t try to decorate the cupcakes until they are completely cold! (They take about 1 hour to cool.)
- Put the softened butter and sieved icing sugar in a bowl and beat together until smooth. Add in the cocoa and beat again until evenly mixed in.
- Using a regular table knife, smooth a little of the chocolate buttercream onto the top of each cupcake and top with 3 mini eggs.
Notes
- ½
- I much prefer the taste of cupcakes made with butter, but the problem with butter is that, if it has been in the fridge, it is rock solid! However, I learnt a very simple trick from the amazing Mary Berry… Fill a bowl with lukewarm water (the temperature of a very little baby’s bathwater). Chop the butter into 1cm (½inch) cubes. Drop the cubes into the water and leave them for 3 minutes. After 3 minutes, tip the water out. (I use my hand to stop the little butter cubes coming out with the water.) And voila! You should now have perfectly soft butter.
- You can absolutely make these cupcakes with an electric mixer, if you prefer. Simply put all the cake ingredients in a large bowl and mix with an electric mixer for about 2 minutes until it looks like cake batter. However, I prefer to do things the old fashioned way (with a spoon and arm power!) and so I have given you my traditional method above.
- Use small cupcake cases which are 4.5cm (1¾inches) across the base and 3cm (1¼inches) deep
- Suitable for freezing. (Undecorated cupcakes only.)
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
235kcal
(12%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
61mg
(20%)
Sodium
103mg
(4%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
394IU
(8%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 103mg | 4% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 394IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
