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Chocolate Easter-egg cupcakes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Decadent chocolate cupcakes with rich chocolate filling, topped with chocolate frosting and adorned with chocolate eggs. Perfect for chocoholics!
Ingredients:
  • 200g milk chocolate, chopped
  • 200g butter, softened
  • 200g caster sugar
  • 3 eggs
  • 375.00 ml plain flour
  • 32.50 gm cocoa powder
  • 4.00 gm baking powder
  • 1.25 gm bicarbonate of soda
  • 130.00 gm buttermilk
  • Little chocolate Easter eggs, to decorate
  • CHOCOLATE ICING
  • 100g butter, softened
  • 42.90 gm cocoa powder, sifted
  • 450.00 gm icing sugar mixture, sifted
  • 60ml milk
Instructions:
  • Preheat the oven to 180C and prepare 24 muffin pans with 1/3 cup (80ml) capacity by lining them with paper cases.
  • Melt the chocolate in a heatproof bowl over simmering water, stirring with a metal spoon until smooth. Allow to cool for 5 minutes.
  • In a large bowl, use an electric mixer to whip the butter and sugar until light and creamy.
  • Incorporate eggs one by one, ensuring thorough beating after each addition.
  • Incorporate the chocolate until thoroughly mixed.
  • Combine the flour, cocoa powder, baking powder, and bicarbonate of soda until mixed.
  • Combine buttermilk into the mixture and mix well. Divide the mixture evenly among the pans. Bake in the preheated oven for 20 minutes or until a skewer inserted in the center comes out clean. Let cool on a wire rack before serving.
  • Beat the butter with an electric mixer until it becomes very pale.
  • Incorporate cocoa powder, icing sugar, and milk in stages, ensuring each addition is well beaten until smooth. Spread the icing over the cupcakes.
  • Garnish with colorful Easter eggs.

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