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easter doouble chocolate cupcakes - recipe by the petite cook

Easter Double Chocolate Cupcakes with Vanilla Frosting

Course: Dessert
Cuisine: English
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Easter is around the corner - Time to make some festive and uber delicious Chocolate Eggs Cupcakes to celebrate!
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  • 140 g butter softened
  • 140 g muscovado sugar
  • 2 large eggs beaten
  • 140 g self-raising flour
  • zest of 1 orange
  • 60 g dark chocolate melted (cool down a little before use)
  • 60 g dark chocolate chips
  • 1 tablespoon Matcha green tea
  • 1 teaspoon baking powder
  • 1 very ripe banana mashed

For the vanilla frosting:

  • 125 g/4½oz unsalted butter softened
  • 200 g/7oz icing sugar sifted
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest

To decorate

  • cup shaved dark chocolate
  • 1 cup mini chocolate eggs


  • Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour.
  • Fold in the remaining flour, banana, melted dark chocolate, chocolate chips, orange zest, a pinch of salt and baking powder.
  • Pour the mixture into a prepared cupcake tin, filling ⅔ of each mould. Top each cupcake with a pinch of caster sugar.
  • Bake in a preheated oven to 360F/180C and continue to bake for 10 mins, or until a skewer comes out clean.
  • Cool in the tin for 10 mins, then remove to a wire rack and start decorate.
  • 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.
  • Add icing sugar and beat until combined.
  • 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.
  • Frost the cupcake, the top with shaved dark chocolate and 3 eggs