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Chocolate Mini Egg Cupcake Recipe

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Baking ingredients

  • 100 g plain flour
  • 20 g cocoa powder
  • 140 g caster sugar
  • 15 tsp baking powder
  • 1 pinch salt
  • 40 g butter - softened
  • 120 ml milk
  • 1 egg – medium

Decorating ingredients

  • 400 g Renshaw Chocolate Piping Frosting
  • Chocolate eggs


Baking Instructions:

Step 1

Preheat the oven to 170°C / 325°F / gas mark 3.

Step 2

Line a cup cake tray with cases.

Step 3

Put the plain flour, cocoa powder, caster sugar, baking powder, salt and butter in a mixer and beat on a slow speed until everything is combined.

Step 4

Pour the mixture into a bowl and add the milk, beating well until all the ingredients are well mixed.

Step 5

Now add the egg to the mixture and beat well.

Step 6

Spoon the mixture into the cupcake cases until they are two-thirds full.

Step 7

Bake for 20 minutes and remove when the sponge bounces back when touched.

Step 8

Leave to cool on a wire rack.

Decorating Instructions:

Step 9

When cooled, pipe a swirl of Renshaw Chocolate Piping Frosting onto each cupcake.?

Step 10

Place three chocolate eggs on top to decorate.