Easter Chocolate Cupcakes
Celebrate Easter with Stork's DELICIOUS chocolate cupcakes!
Celebrate Easter with Stork's DELICIOUS chocolate cupcakes!
- 45 minutes
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Prep time - 20 minutes
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Cooking time - 18
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Servings - Medium
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Difficulty
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
- Pre-heat your oven to 190 ËC, 170 ËC Fan, Gas 5
- 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
- Spoon the mixture into 18 - 20 paper cases or 12 - 14 muffin cases placed in patty tins
- Place them on the second from top shelf of your pre-heated oven and bake for 15 - 20 minutes
- Take your cakes out and leave them to cool on a wire rack
- Beat all your icing ingredients (85g stork, milk, cocoa, icing sugar) together in a mixing bowl until smooth
- Spread or pipe the mixture over each cake to form a little nest, and pop a few chocolate eggs inside!
