Chocolate nest cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cupcakes
- 150 g Butter (unsalted)
- 150 g Unrefined golden caster sugar
- 3 Egg(s) (free range) medium
- 125 g Self-raising white flour
- 25 g Cocoa powder
- ½ tsp Baking powder
For the decoration
- 100 g Butter (unsalted)
- 100 g Icing sugar
- 25 g Cocoa powder
- 50 g Rice krispies
- Mini chocolate eggs
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1
Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.
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2
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs, a little at a time until smooth, adding a little flour if the mixture curdles.
For this step you'll need:
- 150g Butter (unsalted)
- 150g Unrefined golden caster sugar
- 3 Egg(s) (free range) medium
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3
Stir in the flour, cocoa and baking powder, until evenly mixed.
For this step you'll need:
- 25g Cocoa powder
- 125g Self-raising white flour
- ½tsp Baking powder
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4
Place a heaped dessertspoon full of the mixture in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack.
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5
To decorate, mix together the icing sugar, butter and cocoa powder. Spread over the cupcakes and sprinkle with rice crispy cereal. Top with the mini eggs. These cake will keep 3-4 days in a cake tin.
For this step you'll need:
- 100g Icing sugar
- 25g Cocoa powder
- 100g Butter (unsalted)