Easter is the time for chocolate and for Easter eggs. Cup cakes are very popular so here is a recipe for chocolate cup cakes with chocolate butter icing and a decoration which really says ‘Easter’ This recipe makes eight and can easily be multiplied for a larger number.
You will need a bun tin with 8 holes and 8 paper baking cases, also a piping bag with a star tube if you want to pipe the butter icing.
- 175g (6oz) margarine
- 175g (6oz) golden caster sugar
- 3 eggs
- 175g (6oz) self raising flour
- 25g (1oz) cocoa
- few drops vanilla extract
- 1 tablespoon cocoa
- 75g (3oz) butter
- 175g (6oz) icing sugar
- small Easter eggs
- fluffy chicks – optional
Heat the oven to Gas 5 / 190C. Place the paper cases in the tins. Cream together the margarine and sugar until soft, gradually beat in the eggs then fold in the flour and cocoa, lastly the vanilla extract.
Divide between the paper cases.
Bake for approximately 20 minutes or until they are firm to the touch. Cool on a wire rack.
Butter icing: mix the cocoa wih 2 tablespoons boiling water and cool slightly.
Beat together the butter and icing sugar then beat in the cooled cocoa mixture.
Using the piping bag and star tube pipe swirls on top of the cakes and add a small chocolate egg also chicks if you like.
If they are not all eaten on the day they are made keep them in an airtight container.