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Chocolate Easter Cupcakes

Chocolate Easter Cupcakes

Recipe Submitted By: bakingmad

This recipe was submitted by Baking Mad fan Katrina Bell.

Preparation Time	20 minutes
Baking Time	20 minutes
Portions	12
Skill Level	Easy
Average Rating

Chocolate Easter Cupcakes Ingredients

175 grams	Plain White Flour (Allinson Nature Friendly)
0.25 tsp	Bicarbonate Of Soda
2 tsp	Baking Powder
75 grams	Cocoa Powder
1 pinch	Salt
3 tbsp	Butter
300 grams	Golden Caster Sugar (Billington's)
2	Free Range Eggs (large)
2	Orange (zest and juice)

Additional Ingredients

For the buttercream

110 grams	Butter
240 grams	Icing Sugar (Silver Spoon Homegrown)
2 tbsp	Milk

Further Additional Ingredients

For the topping

	Mini Chocolate Eggs
	Maltesers
	Dark Chocolate (shaved)

This recipe uses

How to make Chocolate Easter Cupcakes

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat your oven to 180°C or Gas mark 4 and line a muffin tin with 12 cupcake casings.
Cream the butter an sugar together until the colour becomes pale. Gradually incorporate both eggs, one at a time, then fold in all dry ingredients, the milk and the orange zest and juice into the mixture until smooth.
Using an ice cream scoop fill the cupcake cases with the mixture. Then bake for 20-25 minutes. Once removed allow them to completely cool before adding the butter-cream on top.
To make the butter-cream, place the butter, icing sugar and milk into the mixer and mix until a thick dropping consistency then pipe onto the cupcakes. Decorate with the little chicks, mini egg nests and shaved chocolate to resemble chicks and eggs in nests.

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