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Easy Chocolate Easter Cupcakes

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!

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 24 cupcakes
Calories: 235 kcal
Course: Dessert , Cake , Baked Goods
Cuisine: British

Ingredients

Chocolate Cupcakes:
  • 225 g butter (or margarine) softened (see Note 1)
  • 225 g caster sugar
  • 4 large eggs at room temperature
  • 225 g self-raising flour
  • 50 g cocoa powder
  • 4 tablespoons milk
Chocolate Buttercream:
  • 100 g butter (or margarine) softened (see Note 1)
  • 200 g icing (confectioner's) sugar sieved (this is really important or you will end up with lumpy icing!)
  • 25 g cocoa powder sieved (this is really important or you will end up with lumpy icing!)
Decoration:
  • 72 Cadbury’s Mini Eggs (roughly 240g / 8½oz)
  • Or any other decoration you like!

Instructions

Making the cupcakes:
    Cup of Yum
  1. 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.)
  2. Beat the butter and sugar together until light and fluffy looking. (See Note 2.)
  3. Add one egg and beat until combined. Repeat with the other eggs, adding them in one at a time.
  4. Add in half the flour and fold it in gently.
  5. Add in the cocoa powder and the remaining flour and fold in gently.
  6. Stir in the milk to loosen the cake batter slightly.
  7. Divide the mixture between the cupcake cases. (I find 1 heaped tablespoon of mixture per cupcake case is about right.)
  8. 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:
  1. Don’t try to decorate the cupcakes until they are completely cold! (They take about 1 hour to cool.)
  2. 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.
  3. 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

Calories 235kcal (12%) Carbohydrates 28g (9%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g 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

% 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.