Mini chocolate cupcakes for Easter (plus win an amazing baking bundle)

These mini Easter cupcakes are really easy to make and taste deliciously chocolatey.

They’re baked without cases in a mini cupcake pan, then topped with chocolate frosting and some assorted candy before being transferred into pretty little cupcake cases.

Here’s how to make these mini chocolate cupcakes.

Ingredients

• 200 g (7oz) caster / superfine sugar
• 175 g (6.2oz) butter
• 1 tsp vanilla extract
• 3 medium free range eggs
• 200 g (7oz) self-raising flour
• 40 g (1.4oz) cocoa
• 1/2 tub ready-made chocolate frosting
• assorted Easter candy such as chocolate mini eggs

Instructions

1. Preheat the oven to 200C/390F (180C/355F fan)
2. Beat the butter and sugar together until fluffy.
3. Beat in the eggs one by one, then the vanilla until fully combined.
4. Fold in the flour and cocoa.
5. Fill the mini cupcake pan so that the batter is about 1/4 inch from the rim of each one.
6. Bake for 10-12 minutes until just springy on top. Cool on a wire rack.
7. When cool, pipe a little frosting on top of each one.
8. Push a piece of candy on top of each one and then transfer each cake into a paper case to serve.

Here’s the recipe for mini chocolate cupcakes again in a printable format.

Print Recipe

4.68 from 25 votes

Mini chocolate cupcakes for Easter

Make these tasty, Easter-themed mini chocolate cupcakes in just a few minutes.

Prep Time20 mins

Cook Time12 mins

Total Time32 mins

Course: cakes and bakes, Cookies

Keyword: chocolate, chocolate cupcakes, cupcakes, Easter, mini cupcakes

Servings: 30

Author: Emily Leary

Ingredients

• 200 g (7.05 oz) caster / superfine sugar
• 175 g (6.17 oz) butter
• 1 tsp vanilla extract
• 3 medium free range eggs
• 200 g (7.05 oz) self-raising flour
• 40 g (1.41 oz) cocoa
• 1/2 (0.5 ) tub ready-made chocolate frosting
• assorted Easter candy such as chocolate mini eggs

Instructions

• Preheat the oven to 200C/390F (180C/355F fan)
• Beat the butter and sugar together until fluffy.
• Beat in the eggs one by one, then the vanilla until fully combined.
• Fold in the flour and cocoa.
• Fill the mini cupcake pan so that the batter is about 1/4 inch from the rim of each one.
• Bake for 10-12 minutes until just springy on top. Cool on a wire rack.
• When cool, pipe a little frosting on top of each one.
• Push a piece of candy on top of each one and then transfer each cake into a paper case to serve.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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These cupcakes were made using a fabulous mini-cupcake pan, high quality piping nozzles and beautiful little cupcake cases by Little Venice Cake Co. They’re all stocked by Docrafts.

The winner of this giveaway was…

a Rafflecopter giveaway

Congratulations!

For more bakes to try at home, here are six treats to make for Easter.