These mini Easter chocolate cupcakes are really easy to make and taste deliciously chocolatey.
They're baked in a mini cupcake pan, then topped with a creamy, rich chocolate frosting and a single chocolate mini egg.
To make the batter, you’ll beat baking margarine and sugar together and then whisk in eggs.
Next, you’ll fold in flour and cocoa to give a lovely rich batter, which you’ll loosen with a splash of milk.
Once you spoon the batter into mini cupcake cases, it’ll bake in just 10 minutes, with the chocolate cupcakes rising beautifully to give a light, tender crumb.
For the frosting, you’ll whisk softened butter and icing sugar together, then whisk in melted dark chocolate until you have a smooth, luxurious buttercream ready to pipe on top of the mini cupcakes.
An Easter mini egg on top of each cake and you’re done! They're the perfect little treats to enjoy this Easter, don’t you think?
Here's how to make these mini chocolate cupcakes.
Ingredients
For the sponges
- 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
- 175 g (1½ cups) baking margarine
- 3 medium free range eggs
- 200 g (1⅓ cups) white self-raising flour (self rising flour)
- 40 g (⅓ cup) cocoa powder (dutch processed)
- 60 ml (¼ cup) whole milk
For the frosting
- 230 g (2 sticks) slightly salted butter
- 400 g (3 cups+ 2 tbsp) icing sugar (powdered sugar)
- 100 g (3.5 oz) dark chocolate (bittersweet) melted
- 140 g (5 oz) mini eggs
Equipment
Instructions
To make the sponges
Preheat the oven to 200C/390F (180C/355F fan)
Put the baking margarine and sugar into a large mixing bowl.
Beat together until fluffy.
Add the eggs.
Beat until fully combined.
Fold in the flour and cocoa.
Add the milk.
Fold through.
Line the mini cupcake pan with mini cupcake cases and fill so that the batter is about 5mm (1/4 inch) from the rim of each one.
Bake for 10-12 minutes until just springy on top. Cool on a wire rack.
To make the frosting
In a clean bowl, add the softened butter and icing sugar.
Whisk together until light and fluffy.
Add the melted and cooled dark chocolate.
Beat again until you have a smooth frosting.
Transfer to a piping bag with a star nozzle.
To finish
When the cakes are completely cool, pipe a little frosting on top of each one.
Push a mini egg on top of each one and you're ready to serve.
Enjoy!
Here's the recipe for mini chocolate cupcakes again in a printable format.
Pointers, tricks and troubleshooting tips for the perfect Mini chocolate cupcakes
Are Mini chocolate cupcakes easy to make?
It’s so easy to make these Mini chocolate cupcakes!
The piped frosting and egg decoration make them look picture-perfect, but it only takes around 30 minutes from start to finish to make these cupcakes. So they’re perfect for a last-minute Easter treat!
Will I need any special equipment to make Mini chocolate cupcakes?
As long as you have a muffin or cupcake tray to cook your cupcakes in, you should have everything you need to make these Mini chocolate cupcakes.
You’ll need some measuring and weighing equipment, bowls, spoons and other standard equipment to make the muffin sponges.
To decorate your cupcakes, you’ll need a piping bag with a star-nosed nozzle. They’re commonly used in baking, so you’ll probably be able to buy one in your local supermarket. If not, there are plenty of piping bags and nozzle attachments available from Amazon.
If you’re in doubt, there’s always a full list of suggested equipment on the recipe card below my recipes. I always include links to example products, so you can see exactly what I used to make each recipe.
What are Mini Eggs?
Mini Eggs are small egg-shaped chocolates with a thin candy shell. If you've never tried Mini Eggs, then you need to change this immediately!
They're so satisfying to melt in your mouth, and there's nothing better than the feeling of the candy shell cracking against your tongue!
Over the years, Cadbury has released new versions of Mini Eggs, including Shimmering Eggs (metallic shells), Dark Mini Eggs (dark chocolate), Popping Mini Eggs (popping candy eggs), and White Mini Eggs (white Mini Eggs with white chocolate inside). They even have an even smaller (or more mini) version called 'Micro Mini Eggs'!
Other brands have released their own candy-coated chocolate eggs, including Smarties Eggs and Terry’s Chocolate Orange Eggs.
So feel free to use any of these variations if you prefer! They'll all be just as delicious!
Where can I get Mini Eggs?
Most supermarkets in the UK stock Cadbury Mini Eggs on the candy aisle from January to Easter, but different brands are available, so use whichever you prefer or can find in store.
If you can’t find Cadbury brand eggs then you can use an off label version. Many supermarkets offer off label versions of Mini Eggs and you can also buy generic chocolate eggs from Amazon.
What can I use instead of Mini Eggs?
If you aren’t in the UK, Easter might not be as widely celebrated as it is here. So if you can't find any egg-shaped chocolate in-store or online, you could just use M&Ms. Though make sure no one has a nut allergy if you use peanut flavour!
Over the years, other chocolate brands have launched their own egg versions of their chocolate to capitalise on the popularity of Mini Eggs. So you can also get Oreo mini eggs, M&M Eggs, Daim Mini Eggs, Milkybar Eggs, Galaxy Golden Eggs and Caramilk Eggs.
I think Galaxy’s Golden eggs or Cadbury's Shimmering Mini Eggs could work really well and give you some amazing looking glittery topped cupcakes!
How can I tell if eggs have gone off?
It's always best to cook with fresh eggs because they can behave differently as their quality declines.
Older eggs act differently because they lose water content over time, meaning an older egg will be thicker. So not only is it safer to use fresh eggs, but it will improve the quality of your food.
You should never eat an egg that looks, smells, feels or tastes odd in any way. So if your egg has any discolouration, odd appearance, or a strange or foul odour, it is most likely rotten.
If your egg has spoiled, you should immediately throw it away and thoroughly wash any pots and utensils that have come into contact with it.
How can I tell if butter has gone off?
If your butter is fresh, it will be a nice, even cream or pale yellow colour; it should be firm and only have a delicious buttery smell. So it’s usually easy to tell if your butter has spoiled as soon as you open the packet.
When butter has spoiled, it turns dark yellow with translucent patches. Spoiled butter might also have a layer of condensation as the bonds between fat, protein and water molecules are broken down by lactic acid produced by enzymes bacteria release.
The lactic acid released will also generate a sour smell and cause the butter to taste fizzy or tangy.
Sometimes spoiled butter can look completely fine, so you should taste it before including it in a recipe. If it tastes fizzy, you’ll know it isn’t safe to use.
It’s best to keep butter in the fridge as it will spoil if it isn’t kept somewhere cool or if it’s left exposed to the air. So you should always keep butter sealed in the fridge.
Are Mini chocolate cupcakes suitable for vegetarians?
As long as you use Cadbury Mini Eggs, these Mini chocolate cupcakes are completely vegetarian.
Animal derived products can be used to thicken, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients!
So some brands of candy coated chocolate eggs can contain ingredients like shellac, which is an ingredient derived from insects used to give candy coatings a shine.
So always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your recipe.
Are Mini chocolate cupcakes suitable for vegans?
These cupcakes contain eggs and dairy, so if they were made as the recipe states, these Mini chocolate cupcakes would not be suitable for a vegan diet. The frosting also contains butter and milk.
Luckily, at the time of writing (February 2022), vegan alternatives to egg and dairy are widespread in supermarkets worldwide. So you'll be able to swap the non-vegan ingredients for vegan alternatives pretty easily!
Dairy replacements
When making vegan recipes, I regularly use Flora's vegan butter. Like dairy butter, there's a salted and unsalted version. So make sure you buy the correct one for this recipe (salted).
‘Vegan’ margarine:
Margarine is typically vegan anyway, as it’s a combination of oil and water. So many brands of margarine like Clover or Bertolli should be fine for this recipe.
Vegan butter:
The frosting for this recipe uses butter, so you'll need to use vegan butter instead of dairy butter. You should use a vegan butter with a high-fat content of around 80% so that it behaves in a similar way to dairy butter when it’s mixed into frosting.
Many brands in the UK and worldwide offer vegan alternatives to butter, including Flora, Naturli and Violife. Lots of supermarkets have their own label versions of vegan butter too, so keep an eye out in the refrigerated aisles.
I mainly use unsalted Flora vegan butter in vegan baking. The frosting recipe calls for slightly salted butter, so make sure you find a plant-based salted butter or add a little salt to compensate.
Vegan milk:
You can replace the milk in the cupcakes and frosting with any plant milk of your choice. I tend to use unsweetened soya milk when I'm baking as I find it to be the most neutral and stable.
However, some brands or varieties of plant milk can split when used in cooking, so you may need to experiment. Though overall, oat milk and unsweetened soya milk tend to perform best in cooking.
Also, you should keep in mind that different brands and types of milk may use sweeteners. Alpro is the main culprit for this, they also fortify some of their milks with vitamins, minerals and other ingredients which could impact their performance, so look out for that on the labels.
Egg replacer
Next, you'll need to replace the eggs will need with one of the following options (each = 1 egg, so multiply as needed for any given recipe):
- 3 tablespoons of aquafaba. Aquafaba is the water you get in a tin of chickpeas, and no, it doesn't taste like chickpeas!
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce (bear in mind this will add sweetness and potentially an apple flavour).
Chocolate eggs
Finally, you'll need to replace the Cadbury Mini Eggs with vegan alternatives.
Doisy and Dam are a vegan chocolate brand that makes vegan dupes of well-loved dairy chocolate classics. And luckily they have vegan Mini Eggs in their range!
However, as with most vegan chocolate, their eggs contain darker chocolate than Cadbury's Mini Eggs, so keep that in mind if you use them.
If you're making these cupcakes for a vegan or someone with other dietary requirements, you should make sure you check the ingredients for any sides or decorations.
Animal derived products can be used to thicken, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients!
So always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your recipe.
Are Mini chocolate cupcakes gluten-free?
Unfortunately these cupcakes aren’t suitable for someone on a gluten-free diet. However, the only ingredient containing gluten is the self-raising flour, so it should be fairly easy to convert this recipe!
These mini chocolate cupcakes are also much smaller than sponge cakes, so there will be less issues with a gluten-free flour rising properly.
My favourite gluten-free flour blend is from the Free From Fairy. It contains teff, sorghum, and buckwheat mixture with tapioca and potato starch and the combination of ingredients means it works well in baking.
The Free From Fairy flour blend doesn’t contain a raising agent, so you'll also need to make sure that you use a gluten-free baking powder. Some standard baking powders are gluten-free anyway, so look out for Dr Oetker baking powder or Suma baking powder on the baking aisle of your local supermarket or Amazon.
Double check all of your ingredients labels to make sure that they are gluten-free. Don't forget to check anything extra that you intend to serve the recipe with.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Are Mini chocolate cupcakes keto-friendly?
Unfortunately, these Mini chocolate cupcakes aren’t keto-friendly, as they contain a lot of sugar and carbs.
Are Mini chocolate cupcakes healthy?
While these Mini chocolate cupcakes aren’t very healthy, you can enjoy them as a treat as part of a balanced and varied diet.
Are Mini chocolate cupcakes safe to eat while pregnant?
There’s nothing in these Mini chocolate cupcakes that would pose a risk to a pregnant person, so feel free to indulge!
Make sure that all of your ingredients are in good condition and this meal is prepared safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with Mini chocolate cupcakes?
What doesn’t go with cupcakes?!
These Mini chocolate cupcakes have a deliciously creamy buttercream frosting, so you won’t need to eat them with cream or sauce - but feel free to serve them with cream or a dipping sauce if you like.
Where did you get those colourful cupcake cases?
I got the colourful metallic cupcake cases in the pictures from Amazon, but there are plenty of other styles of cupcake cases available online or in kitchenware stores.
I also love tulip style muffin cases and I think mini versions would work really well with these cupcakes.
Can I make Mini chocolate cupcakes without Mini Eggs?
Yes! The Mini Eggs in this recipe are purely for decoration. So if you just want to make mini chocolate cupcakes without the Mini Eggs, go right ahead!
You could try topping your cupcakes with other candy or chocolate, or even fruit like strawberries or raspberries.
Can I add extra chocolate to this recipe?
If you want to add extra chocolate to your Mini chocolate cupcakes, go right ahead! A handful of chocolate chips in the cake batter would work well and shouldn’t affect the cooking too much.
Alternatively, you could dip your cooked cupcakes into melted chocolate, to give them a chocolate shell underneath the frosting.
If you want to melt some chocolate, the easiest way to do it is to chop it up into small pieces and place it into a microwavable bowl. Then microwave the chocolate in 15 second bursts until it melts, stirring between each 15 second blast.
If you have a cooking thermometer and you want to be more precise, you can melt chocolate in a heatproof bowl over a pan of boiling water.
The melting temperature for different types of chocolate are:
- Dark chocolate: melting temperature is 50 – 55°C.
- Milk chocolate: 45 – 50°C.
- White chocolate: 45 – 50°C.
If you melt your chocolate over boiling water, make sure the bowl isn’t touching the bottom of the pan, or the chocolate will burn. Equally make sure you don’t heat the chocolate too much, or it can burn or crystallise, becoming gritty.
How should I store Mini chocolate cupcakes?
These Mini chocolate cupcakes have a buttercream frosting, which will spoil if it isn't refrigerated, so you should store your cupcakes in the fridge.
How long will Mini chocolate cupcakes keep?
When kept in the fridge, your Mini chocolate cupcakes should keep for up to five days. Or if you freeze them, your cupcakes will keep for up to three months.
Can I leave Mini chocolate cupcakes out on the counter?
Other than for serving, I would recommend keeping these cupcakes in the fridge. If they’re left out on the counter for extended periods of time the cakes will dry out and the frosting will spoil.
Can I make Mini chocolate cupcakes ahead?
As with most home bakes, these Mini chocolate cupcakes are best enjoyed as fresh as possible. Home bakes don’t have the same preservatives as shop bought cupcakes, so they will become stale more quickly.
However, you could make the cupcakes the day before, cool them completely and wrap them in cling film (saran wrap). Then make the buttercream the next day and pipe it onto the cupcakes just before serving. Splitting the recipe like this will help to break up the time in the kitchen if you’re in a hurry.
Can I keep Mini chocolate cupcakes in the refrigerator?
Yes, you will need to keep your Mini chocolate cupcakes in the fridge as they have buttercream frosting on top, which will melt and spoil if left at room temperature.
If you can, get the cupcakes you want to serve out of the fridge about half an hour before you need them. This time allows them to come up to room temperature which enhances the flavour.
Can I freeze Mini chocolate cupcakes?
These chocolate cupcakes should freeze well, even with the frosting!
To keep them as neat as possible, place the cupcakes you want to freeze on a baking sheet that will fit in the freezer, keep them level on a single layer and freeze overnight.
Once they’re fully frozen you can transfer them into freezer bags or a container to take up less space. Label the bags/container with the date so you know when you’ll need to use them.
You can also freeze cupcakes without the frosting if you prefer. Simply put them into a container or back and pop them in the freezer.
There's no need to freeze unfrosted cupcakes on a tray as they won't stick together, but it might be a good idea to layer them between sheets of baking parchment to avoid freezer burn.
What is the best way to defrost Mini chocolate cupcakes?
I find it best to defrost these cupcakes in the fridge overnight, this will avoid the buttercream from getting too warm and melting. All you need to do is transfer the container into the fridge and forget about them until the next day.
Once thawed, do not refreeze your cupcakes. They need to be eaten within 24 hours.
Can I make these Mini chocolate cupcakes in a different quantity?
Yes, if you want to make more or fewer of these Mini chocolate cupcakes then it’s super easy!
Head down to the recipe card below and you'll see the servings near the top left of the recipe sheet, set to make 12 cupcakes.
Look for the recipe card below. You'll see the servings near the top left. To change this to the number you want to make just click on it and a little slider will pop up. You can move the slider up or down to get the amount you want to make.
All the ingredients will update automatically for you. Obviously, if you're making more, you will need to cook them in batches, but you won’t need to change the cooking time or temperature as the cupcakes cook individually.
If you want to make more or less of this recipe then go right ahead.
All the ingredient quantities will update automatically for you so that everything is in the right ratios.
Can I make these Mini chocolate cupcakes as one big cake?
I haven't tried to make these cupcakes as a sponge cake, but in theory, you should be able to make this into a chocolate cake with no issues!
I suggest that you grease and line two 20cm (8 inch) cake tins and divide your cake batter between the two tins. The quantities in this recipe should produce more than enough cake batter for two tins.
To cook your big chocolate cake you should preheat the oven to 180ºC (160C fan assisted / 360F). Bake the cakes for approximately 30 minutes until firm and springy on top. Cool in the tin for 10 minutes, then remove from the tin and place on a cooling rack to cool completely.
Then you can use your buttercream and mini eggs to decorate the sponges however you like.
Can I make this recipe in a different tin/tray?
If you want a different shaped chocolate Easter cake, why don’t you try making my chocolate Easter loaf cake recipe?
Can I make Mini chocolate cupcakes in a stand mixer such as a KitchenAid or Kenwood Mixer?
A stand mixer would be really helpful for this recipe. You could use a stand mixer to mix the wet ingredients for your cupcake batter and to mix your buttercream.
Though once you add your flour to your cupcake batter, you should gently fold it in by hand to avoid overworking the flour.
You should also make sure not to overmix your buttercream, as it will split if it's mixed too long.
Can I make Mini chocolate cupcakes with a food processor?
No, a food processor would be too powerful for this recipe. It would also be really messy to get your cake batter out of the food processor and you’d probably end up wasting a lot of it!
How can I make sure my Mini chocolate cupcakes turn out perfectly?
To get the perfect Mini chocolate cupcakes there are a couple of points in the recipe to take extra care over.
- Overmixing: First, make sure you don’t overmix the ingredients. If you overmix your cupcake batter then it can cause the gluten bonds in the flour to activate too much and you’ll end up with cakes which are dense and tough. So make sure you only gently fold in the dry ingredients, either by hand with a spatula or on a low setting in a stand mixer. You should also take care not to overmix your frosting or it will split.
- Timing: These Mini chocolate cupcakes are much smaller than a sponge or muffin, so they will burn more quickly. So keep an eye on the temperature and cooking time to ensure they don’t burn or dry out.
- Piping bag: When you pipe the frosting onto your cupcakes, first make sure that your piping nozzle is clean, rust free and securely placed into a clean piping bag. This will avoid any buttercream explosions or contaminated frosting.
If you’re ever unsure along the way, you can always check the photos above to see if your cupcake batter is the right consistency or if your buttercream frosting looks right.
Why did my Mini chocolate cupcakes turn out dry/crumbly?
Assuming all the ingredients went into the cupcake batter in the right amounts, then it sounds like your cupcakes have been in the oven too long, or the oven temperature was much too high.
It's always a good idea to set a timer for 5 minutes before the bake time is up, both on your phone and the oven. That way you can hear when it's done even if you’re distracted in another room and check on the bake when it's nearly ready.
Or, if you baked your cupcakes for the right amount of time and they’re still burned, then the temperature wasn't correct. This recipe requires the oven to be 180C/355F fan - so don’t mix up celsius and Fahrenheit!
If your oven is set to the right temperature, but you often find things overcook, then it might be an idea to invest in an oven thermometer. You can usually find an oven thermometer in a kitchenware store or on Amazon.
Why did my Mini chocolate cupcakes turn out wet/soft/dense?
If your cakes are still wet at the end of the cooking time then it’s not the end of the world as long as they’ve risen a bit.
The timing on this recipe is a guide, as domestic ovens can vary in temperature. So it might mean that your oven temperature is lower than the dial states, so the cupcakes might take a little longer to cook properly.
So pop your Mini chocolate cupcakes back into the oven for another 3-4 minutes. Then check if they're cooked by pushing a skewer into the centre (it should come out clean) and, if necessary, return them to the oven for 2 minutes, or until the skewer comes out clean.
As these cupcakes are so small, they shouldn't take too long to cook. So if they aren’t cooked after a couple of returns to the oven, it may be that you added too many wet ingredients to the batter.
If this is the case then unfortunately your cakes aren’t salvageable. Next time I recommend reading the whole recipe before cooking and then measuring everything out before you start so that mistakes are much less likely.
Another way to avoid your cupcakes from undercooking, is to remember to preheat the oven. If the cakes go into a cold oven they won't be baking at an even temperature, will take much longer to cook, and may not rise properly.
Why didn’t my Mini chocolate cupcakes rise?
Quite a few things can affect how well cakes rise so I’ll quickly run through them in the following points:
- Raising agent: These cakes are made with self-raising flour, so if you use old self raising flour, then the raising agents may have deteriorated or become unstable. For this reason, it’s always best to use fresh flour, or flour which is in date and has been stored in an airtight container.
- Batter - When you mix the wet ingredients (butter, milk, and eggs) with the self raising flour, the reaction that makes cakes rise will start immediately as raising agents react with water. Tiny bubbles are released which creates lightness and makes the cakes rise. If the batter is mixed too vigorously or left to sit out on the counter for much too long, these bubbles will escape. So you should always fold in the flour as the last ingredient and only gently mix it in by hand with a spatula.
- Oven temperature - If your oven is too hot the cakes will rise very quickly and then collapse as the air bubbles within the cakes pop. This happens because cakes haven't had time to develop enough structure to hold their shape. Equally, if the oven is too cold there won't be enough heat to encourage the reaction with the baking powder and other ingredients, so the cakes won't rise at all.
Why did my buttercream frosting split or turn very loose?
Buttercream splits through incorrect temperature or overmixing. Heat and overmixing cause the bonds between the fats, proteins and liquids to weaken or uncoil, which separates or splits them.
If your buttercream splits then don’t worry, it’s fixable. Just pop it into the fridge for 15-20 minutes to cool it down. Cooling down the butter will help reset those broken bonds and your buttercream should come together nicely if you give it another mix - just don’t mix it too much!
So you need to make sure you use softened butter, not melted butter. If you've tried to make it with melted butter, it won't come together in the same way and may seem liquid or split.
Alternatively, if your butter is really cold when you start to try and make the buttercream you will find it breaks up into little lumpy bits which might look like it's split. The buttercream just needs more whisking and eventually, the butter will soften enough to mix properly with the icing sugar.
How can I add/change the flavours in these Mini chocolate cupcakes?
If you want to change the flavours in these cupcakes then feel free to experiment with different food flavourings or by adding citrus zest. However, bear in mind that while chocolate and orange is a classic combination, chocolate and lemon isn’t the best combination.
Or you could add non citrus flavourings like vanilla, coffee essence, salted caramel flavouring or even mint!
As I mentioned above, if you want to add extra chocolate you could add some chocolate chips. But you could also try adding a small handful of chopped nuts or dried fruit if you prefer!
Why do we eat chocolate eggs during Easter?
Eating eggs in the weeks leading up to Easter was once banned by Christian church leaders. So devout Christians would keep their chickens' eggs and decorate them to make 'Holy Week eggs'.
People would give the decorated eggs to children as Easter gifts, which started the tradition of gifting eggs. Over the centuries, this tradition evolved. And as chocolate became popular and church rules became less strict on eating eggs, chocolate eggs became a popular gift.
The earliest record of chocolate Easter eggs is from Western Europe in the 1800s. In fact, many of our modern Easter traditions, like the Easter bunny, originated in Germany during the 19th Century.
Mini Chocolate Cupcakes for Easter
Ingredients
For the sponges
- 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
- 175 g (1½ cups) baking margarine
- 3 medium free range eggs
- 200 g (1⅓ cups) white self-raising flour (self rising flour)
- 40 g (⅓ cup) cocoa powder (dutch processed)
- 60 ml (¼ cup) whole milk
For the frosting
- 230 g (2 sticks) slightly salted butter
- 400 g (3 cups+ 2 tbsp) icing sugar (powdered sugar)
- 100 g (3.5 oz) dark chocolate (bittersweet) melted
- 140 g (5 oz) mini eggs
Instructions
To make the sponges
- Preheat the oven to 200C/390F (180C/355F fan)
- Put the baking margarine and sugar into a large mixing bowl.
- Beat together until fluffy.
- Add the eggs.
- Beat until fully combined.
- Fold in the flour and cocoa.
- Add the milk.
- Fold through.
- Line the mini cupcake pan with mini cupcake cases and fill so that the batter is about 5mm (1/4 inch) from the rim of each one.
- Bake for 10-12 minutes until just springy on top. Cool on a wire rack.
To make the frosting
- In a clean bowl, add the softened butter and icing sugar.
- Whisk together until light and fluffy.
- Add the melted and cooled dark chocolate.
- Beat again until you have a smooth frosting.
- Transfer to a piping bag with a star nozzle.
To finish
- When the cakes are completely cool, pipe a little frosting on top of each one.
- Push a mini egg on top of each one and you’re ready to serve.
Video
Notes
Nutrition
Pin these mini chocolate cupcakes for later
More tasty Easter recipes to try
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Sarah Archibald says
Cupcakes with little miss :)
jemima bradshaw says
Id make loadsa cupcakes! brownies, vicky sponge loads of stuff
Gemma Chantler says
Lots of cupcakes with my little girl
lisa tebbutt says
lots of chocolate cakes
Zinzi Graham says
Fantastic prize! It's my younger cousin's birthday coming up so I'd bake her lots of birthday cupcakes!
Chris Fletcher says
Some chocolate cupcakes like the ones above, they look delicious!
Natalie Crossan says
Fairy princess cupcakes :D
Kirsty Woods says
Cupcakes with my daughter, she loves making cakes
claire matthews-curtis says
Chocolate and walnut brownies. Brilliant prize