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Chocolate Easter Egg Cupcakes

  • BAKE: 25m
  • SERVES: 12

Ingredients

Chocolate Fudge Cake Mix 500g
  • Chocolate Fudge Cake Mix 500g
  • Wright’s Chocolate Fudge Cake Mix 500g
  • Water 200ml
  • Vegetable Oil 60ml
  • Dark Chocolate (70% cocoa solids) 200g
  • Unsalted Butter (softened) 250g
  • Icing Sugar 250g
  • Vanilla Extract 1 teaspoon
  • Chocolate Mini Eggs 1 packet (24-36)
  • Grated White Chocolate 2 tablespoons

ADD TO BASKET

METHOD

Method

Mix all the ingredients under “Cupcakes” to form a smooth batter, for 1-2 minutes.

Line a standard 12 hole muffin tray tin with muffin cases.

Divide the mixture between the muffin cases.

Bake in a preheated oven 180°C (360°F), Gas Mark 5 for 20-25 minutes until firm to the touch.

Allow to cool completely before decorating.

Melt the dark chocolate in a heatproof bowl over a pan of barely simmering water, stirring occasionally.

Allow to cool. Meanwhile in a large mixing bowl, beat the butter, icing sugar and vanilla extract together until smooth.

Add the melted chocolate and beat until thick and creamy.

Pipe each cake with the chocolate icing a place 2-3 mini eggs on each as per illustration.

Sprinkle on the grated white chocolate.

“Our family absolutely loved the Easter Slice, the marzipan middle made it extra yummy. My family said they prefered it to the usual hot cross buns, so thank you for that recipe. ”

Rosemary Lowe

Deb's Tips

Mini Eggs are a real favourite nesting nicely on these chocolate cupcakes - foiled eggs, mini cream eggs or maltesers also work well. Deb the Bread

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