Chocolate Fudge Easter Cupcakes


These Chocolate Fudge Easter Cupcakes are easy and delicious to make with the children. The simplicity of throwing everything into a bowl and mixing it meant Mabel did the majority of it. They turned out so perfect and the thing I like about this recipe is that you can adapt it to different peoples tastes. Some people have used a different type of sugar or made buttercream for the top, and with the decorations, well you can use whatever you like.


Ingredients (12-16 cupcakes):
 
Cake Mixture:
140g Soft Butter
140g Golden Caster Sugar
3 Medium Eggs
100 Self-raising Flour
25g Cocoa, sifted
 
Icing:
85g Milk Chocolate. broken
85g Soft Butter
140g Icing Sugar, sifted
 
Toppings:
(Anything you want)
Maltesers
Wrapped Eggs
Mini Eggs
Flakes (make nests)
 
You Will Also Need:
Cupcake cases
Cupcake Baking Tray
 

Method:

1. Heat oven to 190°C and pop the cake cases into a cupcake tin.
 
2. All the cake ingredients put into a bowl and using an electric whisk, mix for 2 minutes. Divide the mixture between the cases filling to two-thirds of the way. Bake for 12-15 minutes then leave it to cool on a wire rack.
 
3. Melt the chocolate either in the microwave or in a bowl over a pan, then cream the butter and sugar together. Beat the melted chocolate into the creamed mixture and spread over the cupcakes.4. Now it’s time to decorate.

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