Easter Chocolate Cupcakes Recipe

Easter Chocolate Cupcakes is a traditional British recipe for a classic chocolate cupcake with chocolate frosting that's decorated with chocolate eggs for Easter. The full recipe is presented here and I hope you enjoy this classic British version of:Easter Chocolate Cupcakes.

These are easy to make and fun to make with your kids. They will love these Easter-themed chocolate cupcakes.

Easter Chocolate Cupcakes Recipe

Ingredients

150g (3/4 cup) butter, softened
250g (1 1/4 cups) caster sugar
2 eggs, beaten
250ml (1 cup) milk
225g (2 cups less 2 tbsp) plain flour
pinch of salt
1 tsp bicarbonate of soda
55g (2 oz) cocoa powder

For the Frosting:

120g (4 oz) plain chocolate (at least 65% cocoa solids)
150g (3/4 cup) butter
160g (3/4 cup + 1 tbsp) icing (confectioner's) sugar
1 tsp vanilla extract

To Decorate:

cake decorating sprinkles
mini chocolate eggs

Method:

Cream together the butter and sugar in a bowl until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now beat in the milk until combined.

Sift in the flour, bicarbonate of soda, salt and cocoa powder then stir well to mix. Line the wells of a 12-hole muffin tin with paper cases. Divide the batter between these then transfer to an oven pre-heated to 180ºC (360ºF) and bake for between 12 and 15 minutes, or until a skewer inserted into the centre of the cupcakes emerges cleanly.

Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

For the frosting melt the chocolate in a heat-proof bowl, either in the microwave or set of a pan of barely-simmering water. Allow to cool before use.

Beat the butter with an electric whisk until smooth and creamy. Add the icing sugar and beat until light and fluffy. Now beat in the sugar and the melted chocolate on a low speed until evenly incorporated. Increase the speed and continue beating until the frosting in smooth and glossy.

Spread this mixture over the tops of the cupcakes, then decorate with the cake decorations and the mini eggs.

lamb, fusion, easter, mint, valentine, roasting
Cakes
British
Easter Chocolate Cupcakes https://fabulousfusionfood.blogspot.com/2019/04/easter-chocolate-cupcakes-recipe.html Easter Chocolate Cupcakes. This is a traditional British recipe for a classic Easter chocolate cupcake decorated with Easter eggs that's as fun for the kids to make as it is for them to eat. https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMETNBkcopxgm3L-MYAQPDnUSzF1L5oTxfT8s4u6xmPP5_Yt4LyclbBNWwE8wVKeK_Sp_EXTBNkmeeSpoxkyRwXvkPzAqCU4YsNefLt_8fCqWe4kPhASo1i47q7tZvXU3H87KGXThiYbw/s1600/easter-chocolate-cupcakes.png 2019-04-06
Yield: 12

Easter Chocolate Cupcakes

Easter Chocolate Cupcakes. This is a traditional British recipe for a classic Easter chocolate cupcake decorated with Easter eggs that's as fun for the kids to make as it is for them to eat.
prep time: 25 mins cook time: 25 mins total time: 50 mins

Ingredients:

    For the Cupcakes:

  • 150g (3/4 cup) butter, softened
  • 250g (1 1/4 cups) caster sugar
  • 2 eggs, beaten
  • 250ml (1 cup) milk
  • 225g (2 cups less 2 tbsp) plain flour
  • pinch of salt
  • 1 tsp bicarbonate of soda
  • 55g (2 oz) cocoa powder

    • For the Frosting:

  • 120g (4 oz) plain chocolate (at least 65% cocoa solids)
  • 150g (3/4 cup) butter
  • 160g (3/4 cup + 1 tbsp) icing (confectioner's) sugar
  • 1 tsp vanilla extract

    • To Decorate:

  • cake decorating sprinkles
  • mini chocolate eggs

Method:

  1. Cream together the butter and sugar in a bowl until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now beat in the milk until combined.
  2. Sift in the flour, bicarbonate of soda, salt and cocoa powder then stir well to mix. Line the wells of a 12-hole muffin tin with paper cases. Divide the batter between these then transfer to an oven pre-heated to 180ºC (360ºF) and bake for between 12 and 15 minutes, or until a skewer inserted into the centre of the cupcakes emerges cleanly.
  3. Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
  4. For the frosting melt the chocolate in a heat-proof bowl, either in the microwave or set of a pan of barely-simmering water. Allow to cool before use.
  5. Beat the butter with an electric whisk until smooth and creamy. Add the icing sugar and beat until light and fluffy. Now beat in the sugar and the melted chocolate on a low speed until evenly incorporated. Increase the speed and continue beating until the frosting in smooth and glossy.
  6. Spread this mixture over the tops of the cupcakes, then decorate with the cake decorations and the mini eggs.
Easter Chocolate Cupcakes
© Dyfed Lloyd Evans


For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.

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