Easter Chocolate Cupcakes

Easter Chocolate Cupcakes
  • 115g (4oz) Margarine
  • 115g (4oz) caster sugar
  • 2 large eggs
  • 115g (4oz) self-raising flour, sieved with 1 tablespoon cocoa and ½ teaspoon baking powder
  • 1–2 tablespoons milk
  • 1 heaped tablespoon cocoa
  • 225g (8 oz) icing sugar (less 1 tablespoon), sieved
  • 100g mini chocolate eggs, to decorate
Bake Me! 
  • Pre-heat your oven to 190 ˚C, 170 ˚C Fan, Gas 5
  • Put all the cake ingredients into a mixing bowl and beat with a wooden spoon for 2 - 3 minutes until gooey and well combined
  • Spoon the mixture into our Sabichi Silicone 6pc Cupcake Cases
  • Place them on the second from top shelf of your pre-heated oven and bake for 15 - 20 minutes
  • Take your cakes out and leave them to cool on a wire rack
  • Beat all your icing ingredients together in a mixing bowl until smooth
  • Spread or pipe the mixture over each cake to form a little nest, and pop a few chocolate eggs inside!
  • Enjoy!