- Preparation and cooking time
- Total time
- + cooling
- Makes 12
- 150g self-raising flour
- 50g cocoa powder
- 200g caster sugar
- 100g unsalted butter, softened
- 1 large egg
- 100ml whole milk
- ½ tsp vanilla extract
- 150g unsalted butter, softened
- 250g icing sugar, sifted
- 1 tsp vanilla extract or paste
- 2 x 80g bags Cadbury Mini Eggs, some halved, some left whole
- 10g (approximately 2 squares) dark or milk chocolate, grated (optional)
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with muffin cases. Combine the flour, cocoa powder and a pinch of salt in a large bowl.
- STEP 2
In another large bowl use an electric hand mixer to beat together the sugar and butter until pale and fluffy. In a jug, whisk together the egg, milk and vanilla.
- STEP 3
Add half the flour and half the milk/egg mixture to the creamed butter and sugar, then beat together. Add the rest of the flour and milk/egg mixtures and beat again to make a smooth batter.
- STEP 4
Divide the batter between the muffin cases, then bake for 20 minutes or until risen and a toothpick or skewer inserted into a cake comes out clean. Remove from the oven and leave to cool in the tin for a couple of minutes, then remove to a rack to cool completely.
- STEP 5
For the buttercream, use an electric hand mixer to slowly beat the softened butter with the icing sugar until fully combined and velvety (add a tiny drop of boiling water to soften, if necessary). Beat in the vanilla.
- STEP 6
Pipe or spread buttercream on top of each cupcake, then decorate with halved and whole Mini Eggs and a little grated chocolate, if you like.