Chocolate Easter cupcakes are a perfect treat for the holiday season, combining the deliciousness of chocolate with the festivity of Easter.
Chocolate Easter Cupcakes
In this article, we'll go through a simple recipe for making these delightful cupcakes, as well as some tips for decorating them to add a touch of Easter cheer.
Chocolate Easter Cupcakes
– 100g self-raising flour
– 140g light brown soft sugar
– 2 large eggs
– 50g cocoa powder
– 1 tsp baking powder
– 135ml vegetable oil
– 300g icing sugar
– 4 tbsp milk
For the decorations
Ingredients:
– 150g unsalted butter, softened
– 2 tbsp milk
– 2 tbsp cocoa powder
– orange, yellow, pink and black gel food colourings
– 250g ready-rolled white fondant icing
– white mini marshmallows (check the label if vegetarian)
Ingredients:
Preheat the oven to 350°F and line a muffin tin with cupcake liners.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, and a pinch of salt.
Instructions:
In a separate jug, whisk together the eggs, oil, and milk.
Gradually pour the wet ingredients into the dry mixture, whisking until you achieve a smooth consistency.
Instructions:
Line a 12-hole cupcake tin with paper cases and divide the mixture evenly between them.
Bake for 20 minutes or until the cupcakes have risen and leave them to cool in the tin.
Instructions:
While the cupcakes are baking, prepare the icing. Using an electric whisk, beat together the icing sugar and butter until the mixture turns pale and fluffy. Add a little bit of milk to loosen the mixture and create a pipeable consistency.
Instructions:
For the chick decoration, use a drop of food coloring gel to color a small piece of fondant orange and another small piece of black.
Instructions:
Take a few tablespoons of the plain icing and color it yellow.
Transfer it to a piping bag fitted with a large round nozzle. Pipe a yellow blob in the center of each cupcake, followed by a smaller one on top.
Instructions:
Roll the black fondant into two small balls and use them as eyes. Roll a little cone of orange fondant for the beak.
Instructions:
To make the feet, roll three small pieces of fondant into longer pieces and pinch them together at one end. Push the feet beneath the body, hiding the pinch.
Instructions:
For the bunny, beat together the cocoa and 1 tbsp of milk with a few tablespoons of icing.
Spread this mixture over each cupcake.
Instructions:
Take a few tablespoons of the plain icing and transfer it to a piping bag fitted with a large round nozzle.
Pipe a small blob on top of each cupcake and stick a mini marshmallow on top of that to create the tail.
Instructions:
To create the feet, shape two small pieces of white fondant into ovals and press down to flatten.
Color a small piece of fondant pink and form two balls and six smaller ones.
Instructions:
Press the balls into the flattened ovals in a paw pattern.
Place the feet on either side of the rabbit's bottom.
Instructions:
To make the sheep, color a piece of fondant black and shape a small piece into an oval.
Use a skewer to press the nostrils into the bottom end.
Instructions:
Pinch two smaller pieces into the ears and stick them on using a little water.
Roll two small balls of white fondant and two smaller black balls to create the eyes.
Instructions:
Cover the cupcake with a layer of plain icing and fix the face in the middle.
Surround it with mini marshmallows to create a woolly coat.
Instructions:
Chocolate Easter Cupcakes
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