Easter Egg Choc Cupcakes
Sure to rival anything the Easter Bunny can deliver.
These Easter egg chocolate cupcakes are light and fluffy, made decadent with creamy chocolate icing and a sprinkle of mini eggs.
Ingredients
Cupcakes
- 150g butter
- 1 ½ cups Chelsea Caster Sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 ½ cups self-raising flour
- 1 ¼ cups milk
Chocolate Icing/ Decoration
- 100g butter, softened
- 2 cups Chelsea Icing Sugar
- 1/3 cup cocoa, sifted
- 2 Tbsp milk (approximately)
- Mini Easter eggs, to decorate
Method
Cupcakes
- Preheat oven to 190°C bake. Place 20 individual paper baking cups in cupcake pans.
- Beat butter in an electric mixer until smooth. Add Chelsea Caster Sugar and cream together. Add eggs. Mix well, then add the vanilla, flour and milk. Beat until smooth.
- Pour mixture into the prepared pans until they are about two-thirds full. Bake for 20 minutes or until golden. Leave for a few minutes, then remove onto a wire rack to cool completely.
Chocolate Icing/ Decoration
- Cream butter until pale and fluffy. Gradually mix in Chelsea Icing Sugar and cocoa until fully combined. Pour in milk and beat for an additional 4 minutes. Icing should spread easily; if too thick, add a little more milk.
- To decorate, spread or pipe chocolate icing thickly onto cooled cupcakes. Finish by placing mini Easter eggs on top.
