Easter Cupcakes Choc Chip!

Lovely little Easter Chocolate Chip Cupcakes, topped with lovely chocolate eggs!

Course Cakes

Cuisine English

Keyword Chocolate, chocolate eggs, cupcakes, Easter, Easy, kids, simple

Prep Time 35

Cook Time 25

Total Time 1

Servings

Calories 433kcal

200 g Butter softened
200 g Caster Sugar
4 Free-Range Eggs beaten
1/2 Vanilla pod or 1/2 teasp Vanilla Essence
200 g Self-Raising Flour
100 g Real Chocchips milk or plain whatever you fancy or chop a Good bar of chocolate into chunks
Butter Icing
150 g Butter softened
300 g Icing sugar
75 g chocolate melted
1 Tablespoon milk
Matchmakers and Mini eggs for decorating

Cupcake cases - place in a muffin tin
Pre-heat oven 190C(170 fan)/375F/Gas 5
Cream butter and caster together until light and fluffy (if you have a mixer use it :-)
Add the beaten egg slowly, careful it doesn't curdle if it does add a couple of spoons of flour, whisk well
Add the vanilla and whisk
Finally fold in the flour with a wooden spoon, followed by the chocolate chunks - mix well
Half fill the cases with the cake batter and bake for 20-25 mins on the middle shelf, until golden & firm to touch keep your eye on them.
Remove from the oven and leave to cool
Make the Butter Icing by creaming the butter and icing sugar until smooth, add a drop of milk until you have the desired consistency (again use an electric mixer if you have one)
Finally stir in the melted chocolate until smooth & glossy
Pipe on top of the cooled cupcakes and decorate however you like …… Enjoy!

*** Nutritional information is approximate and intended as a guide