Beautiful, spring-like and absolutely delicious. For this recipe I used a traditional all-in-one sponge-style cupcake batter – still one of my all-time favourites! Chocolate chips work perfectly in these cupcakes. Today they’re presented in an Easter version, topped with a creamy “nest” and chocolate eggs :).
Makes 8.
Ingredients for the cupcakes:
- 110 g butter
- 80 g caster sugar
- 110 g plain flour
- 1 teaspoon baking powder
- 2 eggs
- 1 teaspoon vanilla extract
- 100 g chocolate chips or finely chopped milk or dark chocolate
All ingredients should be at room temperature.
In the bowl of a mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Sift the flour and baking powder directly into the bowl and fold in gently with a spatula until just combined. Finally, fold in the chocolate chips.
Line a standard muffin tin with paper cases and fill each case to about three-quarters full.
Bake for approximately 25 minutes at 170°C or until a skewer inserted into the centre comes out clean. Remove from the oven and cool completely on a wire rack.
Ingredients for the topping:
- 120 ml double cream (chilled)+ 1 tablespoon icing sugar
- mini sugar-coated chocolate eggs, to decorate
Whip the double cream until stiff, adding the icing sugar towards the end of whipping. Pipe onto the cooled cupcakes using a piping bag to create a “nest” effect, then decorate the centres with chocolate eggs.
Enjoy!
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