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Choc-chip cupcakes
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Have a fun family cooking session making Easter treats with the kids.
Ingredients:
  • 75g (1/2 cup) plain flour
  • 75g (1/2 cup) self-raising flour
  • 100g (1/2 cup, firmly packed) brown sugar
  • 0.63 gm bicarbonate of soda
  • 90g butter, at room temperature
  • 60ml (1/4 cup) milk
  • 53.60 gm golden syrup
  • 1 egg, lightly whisked
  • 8.80 gm vanilla essence
  • 95g (1/2 cup) milk chocolate bits
  • 160ml (2/3 cup) thickened cream
  • 400g dark chocolate, coarsely chopped
  • 36 small chocolate Easter eggs
Instructions:
  • Preheat the oven to 170°C, and prepare twelve 80ml (1/3-cup) capacity muffin pans by lining them with paper cases.
  • Sift flour, sugar, and bicarbonate of soda into a bowl. Add butter, milk, golden syrup, egg, and vanilla. Use an electric beater until pale and creamy. Gently fold in the chocolate chips. Divide among pans. Bake for 25 minutes or until firm. Cool on a wire rack.
  • Combine the cream and chocolate in a saucepan over gentle heat, stirring until silky. Chill in a bowl covered with plastic wrap until thickened, about 30 minutes.
  • Spread the luscious chocolate icing in a nest shape on top of the cupcakes, then gently fill them with the delightful eggs.

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