On TV Tonight

  • 20:00 - Lorraine's Fast, Fresh and Easy Food - Simple Classics
  • 20:30 - Gok Cooks Chinese - Traditional
  • 21:00 - River Cottage Veg Every Day - Power

This recipe is classed as easy

Rating 3.62 / 5 (141 votes)

Prep time:
40 min
Cook time:
20 min
Serves:
makes 11

Part muffin, part brownie, part cupcake - Angela Nilsen's rich chocolate cakes will satisfy any Easter chocoholic

Method

1. For the cupcakes: Preheat the oven to 190C/fan 170C/gas 5. Line a muffin tin with 11 paper muffin cases. Put the chocolate and butter in a small pan. Stir the coffee with the milk to dissolve, then pour into the pan. Put over a low heat, and as soon as the chocolate and butter have melted, immediately remove the pan and leave to cool.

2. Measure the flour and tip into a large bowl. Take out 1 tablespoon of the flour and replace with the 1 tablespoon of cocoa. Stir in the bicarbonate of soda and both the sugars, then rub the mixture between your fingers to get rid of any lumps of muscovado sugar. Beat the egg in a medium bowl and stir in the yogurt. Pour this into the bowl with the flour, then pour in the cooled, melted chocolate. Gently stir together a few times with a large metal spoon, just until mixed and without over-stirring or that will toughen the mixture. It should feel light and airy.

3. Divide the mixture between the paper cases. Bake for 20 minutes until risen and firm on top.

4. For the coffee icing: beat together the butter and icing sugar in a bowl. Stir the milk and coffee together, then beat into the icing until smooth. Spoon the icing into a large piping bag fitted with a large star nozzle, then pipe swirls of it over the cupcakes.

5. For the decoration: Using a teaspoon, sprinkle the chocolate vermicelli around the piped icing and sit the Easter eggs on top.

Ingredients

For the coffee icing

For the decoration

Tips and suggestions

To buy colourful, patterned paper cases to bake these cakes in, check out your local cake decorating shop, or buy these blue gingham baking cases from Amazon.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

just made these today and they taste great,really moist and the coffee buttercream makes them taste better.

julie julie  Posted 31 Mar 2013 9:36 PM
 

Delicious and easy. I left off the eggs and called them Mocha cupcakes

CatherineM941 CatherineM941  Posted 15 Apr 2012 10:05 PM
 

They were super easy to make and delicious!! My kids loved them so much they begged me to make them again so they could give to their friends at Easter. I bought some really cute candy bags from Box and Wrap…the one I chose has bunnies on the bag. Half of the gift is in the packaging.

JennyJ5118 JennyJ5118  Posted 24 Feb 2012 4:23 PM
 

I made these and they were so yummy!!! I put wee chicks which i had on top and they looked so cute!!! Will do again next easter

AoibhinnM51092 AoibhinnM51092 Posted 29 Apr 2011 2:32 PM
 

I cant wait to try this recipe it looks so egg-cellent

AoibhinnM51092 AoibhinnM51092 Posted 22 Apr 2011 10:10 AM
 

yummmm Smile

maratanga maratanga Posted 31 Mar 2011 11:52 AM
 

Nom, nom, nom.

Deborah - UKTV Deborah - UKTV Posted 31 Mar 2011 11:49 AM
 

Egg-cellent!

Charlotte - Good Food Charlotte - Good Food Posted 31 Mar 2011 11:46 AM