Chocolate Easter cupcakes - recipes | Smeg UK
recipes

CHOCOLATE EASTER CUPCAKES WITH VANILLA BUTTERCREAM

INGREDIENTS FOR 12 CUPCAKES

For the cupcakes

  • 150g flour 
  • 40g of cocoa powder
  • 200g of sugar
  • 80g of butter
  • 1 whole egg
  • 120ml of milk
  • 3 teaspoons of vanilla extract
  • 12 chocolate eggs

For the buttercream

  • 150g of soft butter
  • 250g of powdered sugar
  • 3 teaspoons of vanilla extract

To garnish

  • Chocolate flakes
  • Eggs

METHOD

Prepare the bases for the cupcakes: sift the flour, salt and cocoa into a bowl and set aside.

Meanwhile, in another bowl, put the butter and sugar and with whips soften everything until the butter is slightly whipped without working it too much.

In another bowl, mix eggs, milk and vanilla.

At this point, add milk, the egg and flour, cocoa and salt to the butter and sugar, alternating them. Add everything in two alternating stages, until the ingredients are completely used up.

Place the cups inside the cupcake mould.

Put all the mixture in a pastry bag and fill the cups up to ¾ of their capacity.

Place a chocolate egg in each cup and then cover the egg again with a little dough.

Bake the cupcakes in a preheated oven, static mode, for 25 minutes, then allow to cool.

When the bases have cooled, prepare the vanilla and butter cream.

Whip the soft butter and sugar in a bowl with the whisk until you get a foamy consistency. Place in a pastry bag and garnish the cupcakes.

Decorate with sugared eggs and chocolate chips!

By @Frollemente

USED APPLIANCES

HBF02CRUK

Hand Blenders, Cream, 50's Style
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SFP6604PNRE

Oven, Dolce Stil Novo, 60cm, Thermo-ventilated, Black, A+, Pyrolytic
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