Easter Chocolate Cupcakes

Are you looking for that perfect tea time treat to go with your cup of Tetley tea? Give this chocolate cupcake a go!

This recipe makes 12 medium sized cup cakes

Ingredients:

  • 2 eggs, large
  • 1/3 cup unsweetened natural cocoa powder
  • 1 x 150g Bournville dark chocolate slab
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1 cup semi-sweet or dark chocolate chips
  • 1 tsp vanilla essence
  • 1/2 cup unsalted butter
  • 1/3 cup sour cream / plain yoghurt / buttermilk

Method:

  1. Preheat oven to 180.
  2. Coarsely chop the chocolate and place it in a medium heat-proof bowl along with the butter.
  3. Microwave on high in 30 second increments, whisking after each until completely smooth.
  4. Whisk in the sugar, eggs, vanilla, and sour cream. Set aside.
  5. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl.
  6. Add the wet ingredients and fold to completely combine- make sure there are no flour spots at the bottom of the bowl! Fold in the chocolate chips. The batter should be thick.
  7. Add a cupcake cup to each hole in your muffin tray and fill each cup up to ¾ full of the prepared muffin mix.
  8. Place a roasting pan with water on the bottom rack and the muffin pan on the rack above it.
  9. Bake for 15 minutes or until the skewer comes out clean.
  10. Place it on to a cooling rack and allow to cool completely before icing

Chocolate cream cheese icing

Ingredients:

  • 100g unsalted butter, softened
  • 125g smooth, plain cream cheese
  • 2 cups icing sugar
  • ½ cup cocoa, sifted

Method:

  1. Place the butter and cream cheese in an electric mixer and beat for 6–8 minutes or until pale and creamy.
  2. Scrape down the sides of the bowl, add the icing sugar and cocoa and beat for a further 6–8 minutes or until pale and fluffy.
  3. Ice your cupcakes and garnish with chocolate Easter eggs.