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Easter Chocolate Cupcakes

These Easter Chocolate Cupcakes are great for sharing this Spring, Or top with your favourite sweet for an all year round treat.

12 cupcakes

Easy 20 Minutes



For the recipe Easter Chocolate Cupcakes

For the Cupcakes:

Dr. Oetker Cupcake Cases
110 g Butter (4 oz) or Margarine
110 g Caster Sugar (4 oz)
Medium Eggs x 2
110 g Self-Raising Flour (4 oz) Sieved
1 Dr. Oetker Fine Dark Cocoa Powder (x1 sachet/25g or 1 oz)

For the Icing:

130 g Unsalted Butter (4 ½ oz)
250 g Icing Sugar (9 oz)
About 3 Dr. Oetker Fine Dark Cocoa Powder (4 tbsp, 60g or approx 2 1/2 sachets)
About 15 ml Milk or warm water
About 50 g Chocolate Mini Eggs




Easter Chocolate Cupcakes

Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Place the Baking Cases into a cupcake tin.


Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.


Fold in the remaining flour and cocoa with a metal spoon.


Place spoonfuls of the mixture into the Baking Cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.


To make the butter cream icing place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable.


Use a star nozzle to pipe the Chocolate Butter Icing in a circular pattern on top of each cake and place three chocolate mini eggs in the centre of each.

1 serving = 80g

Nutritional Information For the recipe Easter Chocolate Cupcakes

Per serving Per 100g/ ml
Energy 1517kJ
Fat 20g 24g
Carhohydrate 40g 49g
Protein 3.9g 4.7g