Easter Cupcakes
Ingredients
- 40g cocoa powder
- 200g plain flour
- 2 tsp baking powder
- 80g unsalted butter, soft
- 280g castor sugar
- 2 large eggs beaten
- 240ml milk
- 1 pinch salt
- 100g chocolate chips
- 160g chocolate mini eggs
Chocolate Icing:
- 100g Novibloc Dark Chocolate, melted
- 50g Novibloc Milk Chocolate, melted
- 1 tbsp golden syrup
- 150ml sour cream
- 400g icing sugar
Method
- Preheat the oven to 190°C and fill a 12 cup muffin tin with paper cases.
- Mix the flour, baking powder, cocoa, butter, sugar and salt until it is a sandy mixture and no lumps of butter are present.
- Pour the milk into a jug and then add the 2 eggs and mix well. Pour 3/4 of the wet ingredients into the bowl and stir until all is mixed well. Then scrape down the sides of the bowl and add the rest of the liquid. Mix until smooth.
- Fill the paper cases about 3/4 full and scatter on a few chocolate chips in each cupcake.
- Bake for 18-20 minutes or until springy to the touch. Remove from the muffin tray and leave on a wire rack to cool completely.
- Place 400g of icing sugar, melted Novibloc Dark Chocolate as well as Novibloc Milk Chocolate, golden syrup and sour cream in a medium sized mixing bowl and whisk until smooth.
- Spread onto the cupcakes once cool and top with mini eggs.
