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-
Easter cupcakes
- 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
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Tips and suggestions
- Cooks Tips...
- 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.
Ingredients
- 85 g dark chocolate, 60-70% cocoa solids, finely chopped
- 85 g butter, cut into pieces
- 1 tsp coffee granules
- 1 tbsp milk
- 200 g self-raising flour
- 1 tbsp cocoa powder
- 1/2 tsp bicarbonate of soda
- 85 g light muscovado sugar
- 50 g golden caster sugar
- 1 egg
- 150 ml Greek or Greek-style yogurt
For the coffee icing
- 180 g butter
- 325 g icing sugar, sifted
- 1 1/2 tbsp milk
- 2 tsp coffee granules
For the decoration
- chocolate mini eggs
- chocolate vermicelli
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
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.
Comments & Ratings
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Latest Comment
View all comments (8)just made these today and they taste great,really moist and the coffee buttercream makes them taste better.
julie
Posted 31 Mar 2013 9:36 PM
Delicious and easy. I left off the eggs and called them Mocha cupcakes
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
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
Posted 29 Apr 2011 2:32 PM
I cant wait to try this recipe it looks so egg-cellent
AoibhinnM51092
Posted 22 Apr 2011 10:10 AM
yummmm 
maratanga
Posted 31 Mar 2011 11:52 AM
Nom, nom, nom.
Deborah - UKTV
Posted 31 Mar 2011 11:49 AM
Egg-cellent!
Charlotte - Good Food
Posted 31 Mar 2011 11:46 AM
This recipe is classed as easy
Avg User rating
3.89 / 5 (89 votes cast)
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