Easter Chocolate Cupcakes
125g unsalted butter, softened
230g self-rising flour
Ingredients for the Icing:
150g unsalted butter, at room temp
200g icing sugar (confectioners)
165g milk chocolate, melted
Pastel Easter Eggs, to decorate
Pre-heat oven to 160 degrees Celsius, and line a 12-hole cupcake tray with cupcake cases.
In a medium bowl whisk the self-rising flour, sieve over the cocoa and whisk again to combine, then set aside.
In the bowl of an electric mixer, beat the butter, panela sugar and vanilla extract until light and fluffy.
Beat in the eggs one at a time, then add the flour and cocoa, and the milk and slowly mix until combined.
Spoon the mixture evenly amongst the cupcake cases, filling so the cases are about 1/2 full.
Bake for 20 minutes, or until a skewer comes out clean and the cakes spring back to the touch. Remove the cupcakes from the tray and allow to cool on a wire rack.
To make the icing, beat the butter using a stand mixer and the whisk attachment for 1-2 minutes, or until it is pale and creamy. Add in the icing sugar and sift in the cocoa and beat for another 1-2 minutes or until the icing is fluffy.
Add the melted chocolate (make sure the chocolate has cooled a little or the butter will melt!) and beat until combined.
Using a piping bag or zip lock bag with a hole cut in the corner, pipe icing on each cupcake so they have a decent dome of icing each. Use a spatula or flat bladed knife to smooth out the icing so it covers the cupcake more evenly but is still quite thick.
Decorate with Easter eggs to make the top of each cupcake look like a little nest. Sprinkle over shaved or finely chopped chocolate if you wish.
Makes 12 cupcakes.