Easter Chocolate Cupcakes

Ingredients:

150g butter, softened
250g caster sugar
2 eggs, beaten
250ml milk
225g plain flour
pinch of salt
1 tsp bicarbonate of soda
55g cocoa powder

For the Frosting:
120g plain chocolate (at least 65% cocoa solids)
150g butter
160g icing sugar
1 tsp vanilla extract

To Decorate:
cake decorating sprinkles
mini chocolate eggs

Method:

Cream together the butter and sugar in a bowl until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now beat in the milk until combined.

Sift in the flour, bicarbonate of soda, salt and cocoa powder then stir well to mix. Line the wells of a 12-hole muffin tin with paper cases. Divide the batter between these then transfer to an oven pre-heated to 180°C and bake for between 12 and 15 minutes, or until a skewer inserted into the centre of the cupcakes emerges cleanly.

Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

For the frosting melt the chocolate in a heat-proof bowl, either in the microwave or set of a pan of barely-simmering water. Allow to cool before use.

Beat the butter with an electric whisk until smooth and creamy. Add the icing sugar and beat until light and fluffy. Now beat in the sugar and the melted chocolate on a low speed until evenly incorporated. Increase the speed and continue beating until the frosting in smooth and glossy.

Spread this mixture over the tops of the cupcakes, then decorate with the cake decorations and the mini eggs.

Find more Easter Recipes Here.