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Easter nest chocolate cupcakes
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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 Cocoa Powder
75g Food Thoughts Cacao Melts Fine Dark Chocolate Discs, roughly snapped
75g white chocolate, roughly chopped
1 1/2 x 180g cans Dr Oetker Easy Swirl Cupcake Icing Chocolate Flavour
120g miniature chocolate eggs (such as 1½ x 80g packs Cadbury’s Mini 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, fit the star nozzle onto the Dr Oetker Easy Swirl Cupcake Icing and follow pack instructions to 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 serving:
This recipe was first published in April 2019.