<\/span><\/strong><\/p>\n

\n

This time, it\u2019s all about smashed chocolate eggs on top of rich, intensely chocolatey cupcakes \u2013 definitely a job best left to the children ;). These Easter cupcakes are wonderfully chocolatey, yet soft and moist. You can also add some thawed and well-drained cherries or raspberries, either fresh or frozen. They\u2019re perfect served alongside the Chocolate Easter Cake!<\/em><\/p>\n<\/blockquote>\n

Makes 12.<\/span><\/p>\n

Ingredients for chocolate Easter cupcakes:<\/span><\/p>\n

\n
• \u2154 cup + 2 tbsp plain flour<\/li>\n
• \u00bd tsp bicarbonate of soda<\/li>\n
• \u00be tsp baking powder<\/li>\n
• 120 g butter<\/li>\n
• 55 g dark chocolate, chopped<\/li>\n
• \u00bd cup cocoa powder<\/li>\n
• 2 large eggs<\/li>\n
• \u00be cup soft light brown sugar<\/li>\n
• 1 tsp vanilla extract<\/li>\n
• \u00bd cup sour cream<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Place the butter in a small saucepan and melt. Remove from the heat, add the chopped chocolate and leave to melt, stirring towards the end. Add the cocoa powder and whisk together with a balloon whisk. Leave to cool slightly.<\/p>\n

  Place the eggs (without separating them) and sugar in a mixing bowl and whisk with an electric mixer until pale and fluffy. Add the vanilla extract and continue whisking. Add the chocolate mixture and beat thoroughly using the same whisk attachment. Sift the flour, bicarbonate of soda and baking powder directly into the mixture. Add the sour cream and fold together with a spatula, just until combined.<\/p>\n

  Bake the chocolate Easter cupcakes at 170\u00b0C for approximately 20 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and transfer to a wire rack to cool.<\/p>\n

  Ingredients for the chocolate topping:<\/span><\/p>\n

  \n
  • 60 ml double cream<\/li>\n
  • 100 g dark chocolate, chopped<\/li>\n
  • 1 packet chocolate eggs (about 100 g)<\/li>\n<\/ul>\n

    Heat the double cream in a small saucepan until almost boiling, then remove from the heat. Pour over the chopped chocolate and leave for 2 minutes. Stir until smooth and glossy. If necessary, pass through a fine sieve. Leave to cool slightly, then spread over each cupcake.<\/p>\n

    Crush the chocolate eggs into smaller pieces, using a rolling pin or similar. Decorate the cupcakes with the pieces of chocolate egg.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n

     <\/p>\n

    <\/figure>\n","protected":false},"excerpt":{"rendered":"

    This time, it\u2019s all about smashed chocolate eggs on top of rich, intensely chocolatey cupcakes \u2013 definitely a job best left to the children ;). These Easter cupcakes are wonderfully chocolatey, yet soft and moist. You can also add some thawed and well-drained <\/p>\n","protected":false},"author":1,"featured_media":5507,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52,59,81],"tags":[96,107,104,142],"duration":[],"tag_group":[],"class_list":["post-5506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolate-desserts","category-cupcakes","category-easter","tag-chocolate","tag-cocoa-powder","tag-double-cream","tag-soured-cream"],"acf":[],"yoast_head":"\n