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Easter Cupcakes


For the cakes

110g (4oz) butter or margarine

·         110g (4oz) caster sugar

·         2 medium size eggs

·         110g (4oz) self raising flour, sieved

·         25g (1oz) cocoa

·         Baking Cases

For the icing

·         1 x 325g tub Chocolate Butter Icing


·         130g (4½oz) unsalted butter

·         250g (9oz) icing sugar

·         4 tbsp cocoa powder

·         milk or warm water

To decorate

·         Coloured Chocolate mini eggs or other mini Easter eggs


1.      Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Place the Baking Cases into a cupcake  tin.

2.      Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.

3.      Fold in the remaining flour and cocoa with a metal spoon.

4.      Place spoonfuls of the mixture into the Baking Cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.

5.      Use a star nozzle to pipe the Chocolate Butter Icing in a circular pattern on top of each cake and place three chocolate mini eggs in the centre of each.

6.      Alternatively to make your own butter icing, place the butter in a bowl and beat until soft.

7.      Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable.

8.      Sift and beat the cocoa powder in to the icing and use as above.

Makes: 12

Giant Double Chocolate Pound Cupcake


·        2 teaspoons instant coffee

·        1/2 Cup water, boiling

·        1/2 Cup cocoa powder, unsweetened

·        3 cups all-purpose flour

·        1/2 Teaspoon baking soda

·        1/2 Teaspoon baking powder

·        1/4 Teaspoon salt

·        3 sticks butter, softened

·        2 cups granulated sugar

·        1/2 Cup brown sugar, firmly packed

·        4 large eggs

·        2 teaspoons vanilla extract

·        1 Cup sour cream

·        1 Cup mini semisweet chocolate chips


·        Preheat oven to 325°F. Grease and flour Giant Cupcake Pan or use pan spray with flour to prepare pan.

·        In small bowl, dissolve instant coffee in water; stir in cocoa powder and mix well. Set aside to cool.

·        Stir together flour, baking soda, baking powder and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer until light and fluffy. Beat in eggs, one at a time. Add vanilla; mix well. Combine cocoa mixture and sour cream. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth. Fold in chocolate chips. Spoon 4 1/2 cups batter into top of cupcake pan; spoon remaining batter into bottom of pan.

·        Bake 60-70 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack 15 minutes.

·        Turn cake onto wire rack to cool completely. To assemble cupcake ice top of cake's bottom half. Place top half of cake atop iced bottom half. Decorate as desired.

Makes about 12 servings from 1 giant cupcake!

Easter Cupcake Decorating Ideas

If you need to whip up a batch of Easter cupcakes for a school party, quick holiday treat or someone’s birthday party, try some of these ideas!

Jellybeans in the Grass Cupcake: Tint frosting green, ice cupcakes, and add jellybeans on top.

Peep Cupcakes: Plop a Marshmallow Chick Peep on top of a cupcake!

Easter Basket Cupcake: Tint frosting a bright colour and add little candies, such as M&Ms, on top. Bend a green liquorice stick into a arch and insert the ends into the cupcake as a basket handle.

Chocolate Bunny Cupcakes: Top a chocolate-frosted cupcake with a mini chocolate bunny.


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© 2008 Paul Kavanagh. All rights reserved.