An easter twist on a classic chocolatey cupcake, perfect for kids and adults alike.
PREP TIME : 15 minutes
COOK TIME : 20-22 minutes
SERVES : 12 large cupcakes
INGREDIENTS:
1 1/2 cups granulated sugar
2 cups gluten-free plain flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup oil (vegetable, canola or sunflower)
1 1/2 teaspoons vanilla extract
1/2 cup boiling water
Frosting:
250 grams cream cheese (softened)
125 grams unsalted butter (softened)
2 cups icing sugar
1/4 cup cocoa powder
2 tablespoons milk (add more to reduce thickness)
1 packet Cadbury mini eggs.
METHOD:
Preheat the oven to 180° Celsius.
Line cupcake tin with paper cases. Set aside.
In a large mixing bowl, thoroughly combine sugar, plain flour, cocoa powder, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla. Beat with an electric mixer on medium speed for two minutes.
Stir in boiling water carefully.
Spoon batter evenly into cupcake tin.
Place in oven and bake for 20 to 22 minutes, or until a toothpick inserted in the centre comes out clean.
Remove from oven and allow to cool completely.
Frosting: In a large mixing bowl, thoroughly combine cream cheese and butter with an electric mixer, until light and fluffy.
Gradually add in icing sugar and cocoa powder, beating between each addition, until well combined.
Add milk and beat well. More milk may be required to achieve desired frosting texture.
Spoon or pipe frosting onto cooled cupcakes. Ensure to spread an even layer.
Top cupcake with Cadbury mini eggs (as displayed in image).
Enjoy!