Calling all sweet tooths! If you're chasing a little Easter long weekend baking inspo (or even something to do with all the leftover choccy eggs), we've got you covered with these ultra-delish chocolate cupcakes.
40g Dutch cocoa powder, unsweetened
100g plain all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
100g caster sugar
100g brown sugar
80ml vegetable oil
2tsp vanilla essence
For Frosting & Decoration
345g unsalted butter, softened to room temperature
650g icing sugar, sifted
2 tsp vanilla extract
2-3 tbsp dark chocolate, shaved
125g pastel small dark chocolate eggs
Preheat oven to 175C and place the cupcake patties into a large muffin tray. Set aside.
Combine all of the dry ingredients into a bowl and set aside.
Attach the flat beater attachment to your KitchenAid mixer and add the eggs, both sugars, vegetable oil and vanilla essence. Mix on medium speed until your mixture is smooth and well-combined. Slowly add in the vegetable oil while the mixer is on medium speed.
Turn the speed down to low and slowly add in the dry ingredients by spooning the mixer in while the mixer is running. Once the mixer is combined turn it off.
Spoon the batter into the paddies, filling only half full, and place in the oven to bake for 22-25 mins or until a skewer comes out clean when tested
Remove from the oven and place on a cooling rack to cool down.
To prepare the frosting, combine the butter and icing sugar into the bowl of a KitchenAid stand mixer with the flat beater attached. Mix on low speed to start then turn up to medium speed once the ingredients are combined.
Add the vanilla and a pinch of salt.
Slowly add in the milk, if the frosting is too runny add a little more icing sugar.
Attach a large piping nozzle to a piping bag, fill with some frosting and pip the top of each cupcake. Sprinkle over with shaved dark chocolate and a few speckled eggs.