Chocolate Easter Egg Cupcakes

With chocolate inside, chocolate frosting and chocolate eggs for decoration, these cupcakes are a chocoholics dream come true

The ingredient of Chocolate Easter Egg Cupcakes

• 200g milk chocolate chopped
• 200g butter softened
• 1 cup 200g caster sugar
• 3 eggs
• 1 1 2 cups plain flour
• 1 4 cup cocoa powder
• 1 teaspoon baking powder
• 1 2 teaspoon bicarbonate of soda
• 1 2 cup buttermilk
• little chocolate easter eggs to decorate
• chocolate icing
• 100g butter softened
• 1 3 cup cocoa powder sifted
• 3 cups icing sugar mixture sifted
• 1 4 cup 60ml milk

The Instruction of chocolate easter egg cupcakes

• preheat oven to 180c line 24 1 3 cup 80ml capacity muffin pans with paper cases
• place the chocolate in a heatproof bowl over a saucepan half filled with simmering water stir with a metal spoon for 5 minutes or until melted set aside for 5 minutes to cool slightly
• use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy
• add eggs one at a time beating well after each addition
• add chocolate and beat until well combined
• add the flour cocoa powder baking powder and bicarbonate of soda and stir until combined
• add buttermilk and stir to combine spoon the mixture evenly among the prepared pans bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean transfer to a wire rack to cool completely
• to make the icing use an electric mixer to beat the butter until very pale
• gradually add the cocoa powder icing sugar and milk in batches beating well between each batch until well combined spread icing over the top of each cupcake
• decorate with easter eggs

Nutritions of Chocolate Easter Egg Cupcakes

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