Recipe – Chocolate Fudge Easter Cupcakes

Seriously, how can you resist…?



140g soft butter

140g golden caster sugar

3 medium eggs

100g self-raising flour

25g cocoa, sifted

For the icing:

85g milk chocolate, broken

85g soft butter

140g icing sugar, sifted

2 35g/1½oz packs white chocolate maltesers, mini foil-wrapped chocolate eggs




Heat oven to 190C/fan 170C/gas 5 and put 16 gold cases into a fairy-cake tin. Tip all the ingredients for the cake into a mixing bowl and beat for 2 mins with an electric hand-whisk until smooth. Divide between the cases so they are two-thirds filled, then bake for 12-15 mins until risen. Cool on a wire rack.

For the icing, microwave the chocolate on High for 1 min. Cream the butter and sugar together, then beat in the melted chocolate. Spread on the cakes and decorate with Maltesers and chocolate eggs.

Happy Easter!

Recipe from Good Food magazine, April 2005


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