Easter chocolate cupcakes

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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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