Waitrose and Partners
Easter next chocolate cupcakes

Easter nest chocolate cupcakes

Easy Easter cupcakes for the little ones to get involved with. 

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  • Makes12
  • CourseSnack
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins
  • Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 125g Stork Original Spread
  • 125g Waitrose Golden Caster Sugar
  • 2 British Blacktail Large Free Range Eggs, beaten
  • 3 tbsp whole milk
  • 110g self-raising flour
  • 3 tbsp Food Thoughts Fairly Traded Organic Cocoa Powder
  • 75g Food Thoughts Cacao Melts Fine Dark Chocolate Discs, roughly snapped
  • 75g white chocolate, roughly chopped
  • 270g Cadbury Chocolate Icing
  • 120g miniature chocolate eggs


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

  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.

  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.

  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.


Typical values per item when made using specific products in recipe


1,404kJ/ 336kcals



Saturated Fat












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