Easter chocolate cupcakes

Easy to make, delicious to eat. These Easter chocolate cupcakes are sure to go down a treat with the family over Easter. 

Cooking Time: 15 – 30 minutes

Serves 18

What You’ll Need:

For the cakes: 

115g (4oz) Stork tub margarine

115g (4oz) caster sugar

2 large eggs

115g (4oz) self-raising flour, sieved with 1 tablespoon cocoa and ½ teaspoon baking powder

For the icing: 

85g (3oz) Stork tub margarine

1–2 tablespoons milk

1 heaped tablespoon cocoa

225g (8 oz) icing sugar (less 1 tablespoon), sieved

100g mini chocolate eggs, to decorate

What to do:

1. Pre-heat your oven to 190 ˚C, 170 ˚C Fan, Gas 5

2. Put all the cake ingredients into a mixing bowl and beat with a wooden spoon for 2 – 3 minutes until gooey and well combined

3. Spoon the mixture into 18 – 20 paper cases or 12 – 14 muffin cases placed in patty tins

4. Place them on the second from top shelf of your pre-heated oven and bake for 15 – 20 minutes

5. Take your cakes out and leave them to cool on a wire rack

6. Beat all your icing ingredients together in a mixing bowl until smooth

7. Spread or pipe the mixture over each cake to form a little nest, and pop a few chocolate eggs inside!

Recipe by: Bake with Stork

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Sally - Silversurfer's Editor

Mother of three grown-up daughters and a proud grandma too, I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fueling fun for the young at heart!

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