Recipes

Chocolate Cup Cakes

Makes 16

You will need...

250g (9oz) butter, at room temperature, plus extra for greasing
175g (6oz) self-raising flour, sifted
250g (9oz) caster sugar
4 eggs
1 teaspoon vanilla extract
25g (1oz) plain flour, sifted
25g (1oz) cocoa powder, sifted
1 pack mini Easter eggs

For the chocolate icing
225g (8oz) icing sugar, sifted
2 tbsp Nutella
100g (3½oz) dark chocolate, broken into pieces (good quality)

Preparation & baking

Preheat oven to 180ºC/350ºF/Gas 4. Using 2 x 12-hole non-stick muffin tins, grease 16 holes. Place the butter and sugar in a bowl and beat until pale and creamy.

Add a little of the flour and cocoa powder, then slowly add eggs and vanilla extract, mixing well to combine.

Add the remaining flour to the mixture, beating until just smooth. Divide the mixture between the greased muffin holes, to fill half way, and bake for 20-25 minutes, swapping the trays on shelves half way through, until well-risen and golden brown.

Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cup cakes out onto a wire rack to cool completely.

Meanwhile, make the icing. Mix the icing sugar in a bowl with three tablespoons of water to make a smooth paste. Melt the dark chocolate in the microwave or set over a pan of simmering water in a heatproof bowl. Leave to cool a little, then stir into the icing sugar paste with the Nutella, beating with a wooden spoon until smooth.

To decorate & serve...

The mixture will harden quite quickly, so use a small palette knife dipped in boiling water to help spread it evenly on top of the cupcakes. Top each one with mini eggs and wrap with colourful ribbons or florist’s sisal (which you can buy from any good florist) to create a nest effect.