Delicious Easter Egg Chocolate Cupcakes
These Easter egg chocolate cupcakes are light and fluffy, made with decadent creamy chocolate icing
- Serves 20
- 20 mins to prepare
- 20 mins to cook
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- 150g butter
- 1 ½ cups Chelsea Caster Sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 ½ cups self-raising flour
- 1 ¼ cups milk
- 100g butter, softened
- 2 cups Chelsea Icing Sugar
- ⅓ cup cocoa sifted
- 2 Tbsp milk (approximately)
- Mini Easter eggs, to decorate
- Preheat oven to 190°C bake. Place 20 individual paper baking cups in cupcake pans.
- Beat butter in an electric mixer until smooth. Add Chelsea Caster Sugar and cream together. Add eggs. Mix well, then add the vanilla, flour and milk. Beat until smooth.
- Pour mixture into the prepared pans until they are about two-thirds full. Bake for 20 minutes or until golden. Leave for a few minutes, then remove onto a wire rack to cool completely.
- Cream butter until pale and fluffy. Gradually mix in Chelsea Icing Sugar and cocoa until fully combined. Pour in milk and beat for an additional 4 minutes. Icing should spread easily; if too thick, add a little more milk.
- To decorate, spread or pipe chocolate icing thickly onto cooled cupcakes. Finish by placing mini Easter eggs on top.
For more inspirational Chelsea recipes go to their website.
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