Chocolate iced cupcakes - recipe

Ingredients

Recipe , Chocolate , Kids , Easter recipes , Cupcake

1

Preheat the oven to 180°C (160°C fan, gas mark 4). Place 12 cup cake cases in a deep cupcake tin.
2
In a bowl beat the caster sugar and butter together until light and fluffy with an electric whisk or a wooden spoon.

For this step you'll need:
- 100g Unrefined golden caster sugar
- 100g Butter (unsalted) softened
3
Gradually beat in the egg, adding a little of the flour if the mixture curdles.

For this step you'll need:
- 2 Egg(s) (free range) medium, beaten
4
On a lower speed whisk in the flour until mixed, being careful not to over whisk.

For this step you'll need:
- 100g Self-raising white flour
5

Place the mixture in a piping bag and pipe the mixture between the 12 cup cake cases, alternatively spoon the mixture in using teaspoons.
6

Bake in the preheated oven for 18-20 minutes or until slightly springy to the touch. Remove and allow to cool in the tin.
7
For the icing, whisk together icing sugar and cocoa powder with water until it is smooth and quite runny.

For this step you'll need:
- 125g Icing sugar
- 15g Cocoa powder sifted
- 3½ tbsp Warm water
8
Fill a piping bag and pipe, or use a teaspoon, to flood the top of each cupcake and allow to set a little before finishing with chocolate decorations.

For this step you'll need:
- Mini chocolate eggs

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