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Chocolate Easter Egg Cupcakes

Topped with chocolate buttercream nests and mini Easter eggs, these cupcakes are perfect for an Easter tea-time treat. This recipe makes about 40 mini cupcakes or 12 medium-sized ones. The chocolate cake recipe is rich yet light in texture, while the buttercream frosting is rich and delicious – the easiest and quickest you will ever make. Pipe the topping onto the cake with an icing bag to make a nest shape or simply spread on top of the cake and create a nest-like texture with a fork. Of course, the mini eggs are optional outside Easter. I served these after our family egg hunt last year and they went down very well with my Easter Bunnies!

Ingredients for Chocolate Easter Cupcakes

50g dark chocolate broken into small chunks

50g milk chocolate broken into small chunks

200g self-raising flour

200g golden caster sugar

6 tbsp cocoa powder

150ml sunflower oil

100ml soured cream

2 large eggs

100ml water

Ingredients for Easy Buttercream Frosting

150g unsalted butter (at room temperature)

250g icing sugar

50g cocoa powder

1 tablespoon milk

Bag of mini eggs for decoration

Method for Cupcakes

First, fill a cake pan with 12 paper cases or 40 if making smaller versions.

Preheat the oven to 180 C/160 C, fan/gas 4, and blitz the chocolate chunks in a food processor or chop into tiny chunks.

Into a large bowl, sift the flour and baking powder allowing the air to be incorporated into the mixture then fold in the sugar, cocoa powder, oil, soured cream and eggs, and pour in 100ml of water.

Whisk the ingredients together until all are incorporated and the mixture is light, smooth and creamy.

Stir in both milk and dark chocolate chunks.

Spoon the mixture into the paper cases (remember they will rise and you will need room for the buttercream topping so only fill ¾ high, not to the top). Bake in the oven for approximately 20 – 25 minutes or until golden and springy to the touch (try not to keep opening the oven door until they’re ready as this can cause sinking). If you are not sure, then push a skewer or end of a sharp knife into the sponge (avoiding any of the tiny chocolaty chunks); if the skewer comes out clean, the cakes are baked.

Once the cakes are out of the oven, leave to cool on a wire rack.

Method for Frosting

This is a rich and delicious frosting worthy of Easter Sunday, and so very easy.

In a large bowl, add the soft butter, then sieve the cocoa powder and icing sugar into the bowl with the butter. Add the milk and whisk until light and fluffy. If the mixture remains slightly stiff, simply add a half tablespoon of milk and whisk again.

Top the cupcakes with the chocolate buttercream, add the mini eggs and serve.

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