Easter chocolate cupcakes - recipe

Ingredients

Recipe , Chocolate , Easter recipes , Cupcake

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1

Preheat the oven 190°C (170°C fan, gas mark 5). Line a muffin tin with 12-14 cases.
2
Mix together the cocoa powder, flour and baking powder and sift.

For this step you'll need:
- 1 tbsp Cocoa powder heaped
- 115g Self-raising white flour
- ½tsp Baking powder
3
Place all the ingredients together in a mixing bowl and beat together with a wooden spoon until well mixed. Spoon the mixture into the muffin tin.

For this step you'll need:
- 115g Unrefined golden caster sugar
- 2 Egg(s) (free range) large
- 85g Stork (from the tub) softened
4

Bake the cupcakes on the middle shelf of your oven for 15 – 20 minutes, until the cupcakes are cooked throughout and spring to touch. Cool on a wire tray.
5
For the chocolate buttercream, place all ingredients in a mixing bowl and beat until smooth. Either spread or pipe over the cakes creating a nest effect and decorate with Easter eggs.

For this step you'll need:
- 85g Stork (from the tub) softened
- 1 tbsp Cocoa powder heaped
- 225g Icing sugar
- Mini chocolate eggs for decoration

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