Easter nest chocolate cupcakes

Step by Step

Step 1

Preheat the oven to 180°C, gas mark 4. Line a 12-hole muffin tray with paper cases.

Step 2

In a medium bowl, use a wooden spoon to beat together the Stork and the golden caster sugar. In a separate bowl or jug, combine the eggs and milk, then beat into the Stork and golden caster sugar. Sift in the flour and cocoa, then mix to combine. Fold in the snapped cacao chocolate melts and chopped white chocolate. Divide between cake cases.

Step 3

Bake for 18-20 minutes until risen and cooked through (test to see if a skewer inserted in a cake comes out clean). Allow to cool in the muffin tray for 10 minutes before removing to a wire rack to cool completely.

Step 4

When cool, push the icing into a piping bag. Using the star nozzle release the icing. Start at the centre of each cupcake and swirl around, so you finish with a clear circle around the edge of each cupcake. Top with three little chocolate eggs.

Ingredient

Whole milk

3 tbsp 1.5 fl. ozs
Self-raising flour

110 grams 0.24 lbs
British blacktail large free range eggs

2 2
White chocolate

75 grams 0.17 lbs
Cadbury mini eggs

120 grams 0.26 lbs
Food thoughts cacao melts 70% cacao

75 grams 0.17 lbs
Waitrose golden caster sugar

125 grams 0.28 lbs
Food thoughts fairly traded organic cocoa powder

3 tbsp 1.5 fl. ozs
Cadbury chocolate icing

270 grams 0.6 lbs
Stork original spread

125 grams 0.28 lbs

Easter nest chocolate cupcakes

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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