Name: Easter Chocolate Cupcakes recipe by Ruchira Hoon at BetterButter
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12
Ingredients: For the cupcake; 1 cup flour; 1/2 tsp baking soda; 1 and 1/2 tsp baking powder; A pinch of salt; 1/4 cup cocoa powder; 1 cup plus 2 tblsp sugar; 1/3 cup butter; 1 cup milk; 1 egg; 1/4 tsp vanilla; For the chocolate frosting; 2 1/2 cups icing sugar, sifted; 100g butter, at room temperature; 4 tbslp cocoa powder, sifted; 1/3 cup Milk; For the marzipan eggs; Store bought marzipan; Edible colors of your choice

ABOUT Easter Chocolate Cupcakes RECIPE

Marzipan eggs, lots of chocolate, and a beautiful cupcake, can life get any better

Ingredients Serving: 12

For the cupcake
1 cup flour
1/2 tsp baking soda
1 and 1/2 tsp baking powder
A pinch of salt
1/4 cup cocoa powder
1 cup plus 2 tblsp sugar
1/3 cup butter
1 cup milk
1 egg
1/4 tsp vanilla
For the chocolate frosting
2 1/2 cups icing sugar, sifted
100g butter, at room temperature
4 tbslp cocoa powder, sifted
1/3 cup Milk
For the marzipan eggs
Store bought marzipan
Edible colors of your choice

Instructions

Make the marzipan eggs first by dividing the marzipan and then using the edible colors to get the correct shade you'd like. Shape them into miniature eggs. Keep aside
In a large bowl sift flour, baking soda, baking powder, cocoa and salt together.
In a separate bowl cream the butter and sugar together until fluffy. Add in the egg and vanilla. Add the flour mix in three parts, alternating between the milk. Do NOT over mix
Scoop them into a cupcake tray that has been lined with cupcake wrappers. Bake for 20-25 minutes at 180 degree centigrade until springy.
Make the frosting by whipping the butter. Add in the icing sugar and the cocoa powder and then pour in the milk until the frosting is creamy. Leave aside.
Once the cupcakes are cool, frost them and arrange a miniature egg before serving.

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