With chocolate inside, chocolate frosting and chocolate eggs for decoration, these cupcakes are a chocoholics dream come true
- Preheat oven to 180C. Line 24 1/3 cup (80ml) capacity muffin pans with paper cases.
- Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon for 5 minutes or until melted. Set aside for 5 minutes to cool slightly.
- Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy.
- Add eggs, one at a time, beating well after each addition.
- Add chocolate and beat until well combined.
- Add the flour, cocoa powder, baking powder and bicarbonate of soda and stir until combined.
- Add buttermilk and stir to combine. Spoon the mixture evenly among the prepared pans. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool completely.
- To make the icing: Use an electric mixer to beat the butter until very pale.
- Gradually add the cocoa powder, icing sugar and milk in batches, beating well between each batch until well combined. Spread icing over the top of each cupcake.
- Decorate with Easter eggs.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set