Friday, April 15, 2011

Chocolate Easter-egg cupcakes

Try something a little different this Easter with your chocolate Easter eggs. This great recipe from Taste will get chocolate lovers mouths watering…

Preparation Time 20 minutes
Cooking Time 25 minutes
Makes 24

Cupcake Ingredients
200g milk chocolate, chopped
200g butter, softened
1 cup (200g) caster sugar
3 eggs
1 1/2 cups plain flour
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 cup buttermilk
Little chocolate Easter eggs, to decorate
Chocolate Icing Ingredients
100g butter, softened
1/3 cup cocoa powder, sifted
3 cups icing sugar mixture, sifted
1/4 cup (60ml) milk

1. Preheat oven to 180C. Line 24 1/3 cup (80ml) capacity muffin pans with paper cases.
2. 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.
3. Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Add chocolate and beat until well combined.
6. Add the flour, cocoa powder, baking powder and bicarbonate of soda and stir until combined.
7. 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: 
1. Use an electric mixer to beat the butter until very pale.
2. 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.
3. Decorate iced cupcakes with Easter eggs.

You can make these cupcakes any time of year, and alter the flavours slightly. Instead of milk chocolate, use melted dark chocolate and add a teaspoon of instant coffee dissolved in a little boiling water (more for the adults). For a hint of mint, add peppermint essence and top the cupcake with a mint Easter egg.

Only fill your cupcake paper up to the two thirds mark - you will have a nice level cake that doesn't overflow onto the baking pan. It looks neater and is easier to ice.

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