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Easter Chocolate Cupcakes

Celebrate Easter with Stork's DELICIOUS chocolate cupcakes!
  • Cooking time20 minutes
  • Prep time45 minutes
  • Servings18 portions
recipe image Easter Chocolate Cupcakes


  • 115g (4oz) Stork Original
  • 115g (4oz) caster sugar
  • 2 large eggs
  • 115g (4oz) self-raising flour, sieved with 1 tablespoon cocoa and ½ teaspoon baking powder
  • 85 grams Stork for the icing
  • 1–2 tablespoons milk
  • 1 heaped tablespoon cocoa
  • 225g (8 oz) icing sugar (less 1 tablespoon), sieved
  • 100g mini chocolate eggs, to decorate
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Pre-heat your oven to 190 ˚C, 170 ˚C Fan, Gas 5
  2. Put the 115G Stork, the 115G caster sugar, the eggs and the self-raising flour into a mixing bowl and beat with a wooden spoon for 2 - 3 minutes until gooey and well combined
  3. Spoon the mixture into 18 - 20 paper cases or 12 - 14 muffin cases placed in patty tins
  4. Place them on the second from top shelf of your pre-heated oven and bake for 15 - 20 minutes
  5. Take your cakes out and leave them to cool on a wire rack
  6. Beat all your icing ingredients (85g stork, milk, cocoa, icing sugar) together in a mixing bowl until smooth
  7. Spread or pipe the mixture over each cake to form a little nest, and pop a few chocolate eggs inside!