celebrating 130 years 1884-2014

Easter Cupcakes with Chocolate Icing

By Chelsea Sugar
Easter Cupcakes with Chocolate Icing
24 servings
  • 2 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 20 mins
  • Serves

    150g butter
    1 ½ cups Chelsea Caster Sugar
    2 eggs
    2 tsp vanilla extract
    2½ cups self-raising flour
    1¼ cups milk

    1 1/2 cups Chelsea Rich Chocolate Icing Sugar
    1 knob of butter, softened (approx. 10g)
    2 Tbsp hot water (approx.)
    Dark chocolate curls or flakes, mini Easter eggs to decorate or make coloured fondant eggs.


    Beat butter in an electric mixer until smooth, add Chelsea Caster Sugar and beat until light and fluffy. Add eggs and mix well. Add the vanilla, flour and milk. Beat until smooth.

    Place individual paper baking cups in a cupcake tin, spoon in mixture until they are about 2/3 full - you should get 24 cupcakes (don't overfill as they will 'peak'). Bake in the oven at 190°C for 20 minutes or until golden. While cupcakes are cooling on a wire rack, prepare icing.

    Measure Chelsea Chocolate Icing into a bowl, add butter and hot water, mix until smooth. Icing should spread easily; if too thick add a little more hot water to allow it to spread easily. To decorate: Spread chocolate icing thickly on to cooled cupcakes. Arrange chocolate pieces around the outer edges, pushing gently into the icing. Finish by placing mini eggs in the centres.


    Use a vegetable peeler to shave chocolate curls from a block of dark chocolate or crumble a 'Flake' bar.

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Average Rating
(2 reviews)

The recipes are great and I love the idea that you have. How did you come up with the recipe and idea?

I love this recipe. My family said that I need to keep baking. I give this amazing cupcake 5 stars(if I could I would give it 1,000 stars!)

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