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recipe image Easter Chocolate Cupcakes

Easter Chocolate Cupcakes

Easter Chocolate Cupcakes

Celebrate Easter with Stork's DELICIOUS chocolate cupcakes!

Celebrate Easter with Stork's DELICIOUS chocolate cupcakes!

  • Prep time
    45 minutes
  • Cooking time
    20 minutes
  • Servings
    18 portions
  • Difficulty
    Medium

Ingredients

For the 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
For the icing
  • 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

      Instructions

      how_make
      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!