Mini chocolate cupcakes for Easter
Make these tasty, Easter-themed mini chocolate cupcakes in just a few minutes.
Servings: 42 cupcakes
Calories: 180kcal
Equipment
Ingredients
For the sponges
- 200 g caster sugar
- 175 g baking margarine
- 3 medium free range eggs
- 200 g self-raising flour
- 40 g cocoa
- 60 ml milk
For the frosting
- 230 g slightly salted butter
- 400 g icing sugar
- 100 g dark chocolate melted
- 140 g 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
You can top these mini chocolate cupcakes with any small treats. How about mini creme eggs, chocolate buttons, or even Turkish delight?
Nutrition
Calories: 180kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 84mg | Potassium: 46mg | Fiber: 1g | Sugar: 17g | Vitamin A: 305IU | Calcium: 10mg | Iron: 1mg
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