These delicious chocolate-y muffins are a great alternative (or addition…) to hot cross buns. Just decorate with mini eggs. They make the perfect Easter treat for the kids using the timely chocolate treat. What’s more, this cupcake recipe makes 12 cupcakes and only takes a little while to throw together – just 35 minutes in total in fact, so it’s a great one to turn to if you’ve got any unexpected guests this Easter. With milk and butter used in this mixture, the finished result is super moist and the cocoa powder helps make the sponges really chocolaty. You could even get the kids to help you decorate these cupcakes for a really fun Easter activity.
Ingredients
- For this Easter recipe
- you will need:
- 275g plain flour
- 100g caster sugar
- 50g cocoa powder
- 2tsp baking powder
- 100g butter, melted
- 300ml milk
- 2 large eggs, beaten
- 1tsp vanilla essence
- For the icing
- :
- 225g icing sugar, sifted
- 100g butter, softened
- 2tbsp cocoa powder
- 2tbsp hot water
- Mini Easter eggs to decorate
Method
Preheat the oven to 200°C (gas mark 6). Line a 12-hole muffin tin with paper muffin cases.
To make the muffins, sift the flour, sugar, cocoa and baking powder into a large bowl. Mix the butter, milk, eggs and vanilla together and stir into the flour mixture. Beat until the mixture is just smooth – do not overbeat.
Spoon the mixture into the paper cases and bake for 20-25 mins or until risen and firm to the touch. Cool on a wire rack.
To decorate, beat the icing sugar and butter together. Blend the cocoa and water to a smooth paste and beat into the butter mix. spread over the top of the muffins and decorate with Easter eggs.
Top tip for making Mini egg cupcakes
This recipe is also part of our Easter meal planner
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