Easter Double Chocolate Cupcakes with Vanilla Frosting
Prep time
Cook time
Total time
Easter is around the corner - Time to make some festive and uber delicious Chocolate Eggs Cupcakes to celebrate!
Recipe type: Dessert
Cuisine: English
Serves: 8
  • 140g butter, softened
  • 140g muscovado sugar
  • 2 large eggs, beaten
  • 140g self-raising flour
  • zest of 1 orange
  • 60gr dark chocolate, melted (cool down a little before use)
  • 60gr dark chocolate chips
  • 1 tbsp Matcha green tea
  • 1 tsp baking powder
  • 1 very ripe banana, mashed
For the vanilla frosting:
  • 125g/4┬Żoz unsalted butter, softened
  • 200g/7oz icing sugar, sifted
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 1 tsp orange zest
To decorate
  • ⅓ cup shaved dark chocolate
  • 1 cup mini chocolate eggs
  1. Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour.
  2. Fold in the remaining flour, banana, melted dark chocolate, chocolate chips, orange zest, a pinch of salt and baking powder.
  3. Pour the mixture into a prepared cupcake tin, filling ⅔ of each mould. Top each cupcake with a pinch of caster sugar.
  4. Bake in a preheated oven to 360F/180C and continue to bake for 10 mins, or until a skewer comes out clean.
  5. Cool in the tin for 10 mins, then remove to a wire rack and start decorate.
  6. While the cupcakes cook and then cool quickly, make the frosting. Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy.
  7. Add icing sugar and beat until combined.
  8. Add the milk and the vanilla, then beat until creamy and smooth. Add a pinch of orange zest and pour the mixture into a piping bag with your favorite nozzle.
  9. Frost the cupcake, the top with shaved dark chocolate and 3 eggs
Recipe by The Petite Cook at https://www.thepetitecook.com/easter-double-chocolate-cupcakes/