Chocolate Fudge Easter Cakes
These delightful Easter chocolate cupcakes are a delicious treat that will make your taste buds rejoice. The rich and moist cocoa cake, topped with a silky chocolate frosting, is adorned with crunchy Maltesers and sweet mini chocolate eggs, making each bite a delightful surprise. Perfect for celebrating the festive Easter season or satisfying your chocolate cravings any time of the year.
— Constant Cookbook
Ingredients
- 140g soft butter
- 140g golden caster sugar
- 3 medium eggs
- 100g self-raising flour
- 25g cocoa , sifted
- 85g milk chocolate , broken
- 85g soft butter
- 140g icing sugar , sifted
- 2 35g/1.5oz packs white chocolate maltesers, mini foil-wrapped chocolate eggs We use Fairtrade Divine milk chocolate eggs from Waitrose
Instructions
- Heat oven to 190C/fan 170C/gas 5 and put 16 gold cases into a fairy-cake tin. Tip all the ingredients for the cake into a mixing bowl and beat for 2 mins with an electric hand-whisk until smooth. Divide between the cases so they are two-thirds filled, then bake for 12-15 mins until risen. Cool on a wire rack.
- For the frosting, microwave the chocolate on High for 1 min. Cream the butter and sugar together, then beat in the melted chocolate. Spread on the cakes and decorate with Maltesers and chocolate eggs.
Prep Time
PT15M
Yield
16
Nutrition
- Calories: 274 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 25 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.43 milligram of sodium
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