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Easter egg chocolate muffins

(11 ratings)
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Easter egg cake
Easter egg cake
  • Serves: 12

  • Prep time:

    plus cooling time
  • Cooking time:

Kids will love these Easter chocolate muffins decorated with mini eggs

Ingredients

For this Easter recipe you will need:
  • 275g (10oz) plain flour100g (4oz) caster sugar
  • 50g (2oz) cocoa powder
  • 10ml (2tsp) baking powder
  • 100g (4oz) butter, melted
  • 300ml (1/2pt) milk
  • 2 large eggs, beaten
  • 5ml (1tsp) vanilla essence

For the icing:

  • 225g/8oz icing sugar, sifted
  • 100g/4oz butter, softened
  • 30ml/2tbsp cocoa powder
  • 30ml/2tbsp hot water

To decorate:

  • Mini Easter eggs

Method

  1. Preheat the oven to 200°C/400°F/gas 6. Line a 12 hole muffin tin with paper muffin cases.
  2. To make the muffins, sift the flour, sugar, cocoa and baking powder into a large bowl. Mix the butter, milk, eggs and vanilla together and stir into the flour mixture. Beat until the mixture is just smooth - do not overbeat.
  3. Spoon the mixture into the paper cases and bake for 20 - 25 mins or until risen and firm to the touch. Cool on a wire rack.
  4. To decorate, beat the icing sugar and butter together. Blend the cocoa and water to a smooth paste and beat into the butter mix.
  5. Spread over the top of the muffins and decorate with Easter eggs.

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  • 4
(11 ratings)

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