These chocolate filled Cupcakes will delight the whole family this Easter!
Pre heat the oven to 180C
Place the cupcake paddies into a large muffin tray and set aside.
Combine all of the dry ingredients into a bowl and set aside.
Attach the flat beater attachment to your KitchenAid mixer, add the eggs, both sugars, vegetable oil and vanilla essence. Mix on medium speed until the mixture is smooth and well combined. Slowly add in the vegetable oil while the mixer is on medium speed.
Turn the speed down to low and slowly add in the dry ingredients by spooning the mixer in while the mixer is running. Once the mixer is combined turn it off.
Spoon the batter into the paddies, filling only half full.
Place in the oven to bake for 22-25 mins or until a skewer comes out clean when tested.
Remove from the oven and place on a cooling rack to cool down.
Combine the butter and icing sugar into the bowl of a KitchenAid stand mixer with the flat beater attached. Mix on low speed to start then turn up to medium speed once the ingredients are combined.
Add the vanilla and a pinch of salt.
Slowly add in the milk, if the frosting is too runny add a little more icing sugar.
Attach a large piping nozzle to a piping bag, fill with some frosting.
Pipe the top of each cupcake.
Sprinkle over with shaved dark chocolate and a few speckled pastel eggs.
Ingredients
Directions
Pre heat the oven to 180C
Place the cupcake paddies into a large muffin tray and set aside.
Combine all of the dry ingredients into a bowl and set aside.
Attach the flat beater attachment to your KitchenAid mixer, add the eggs, both sugars, vegetable oil and vanilla essence. Mix on medium speed until the mixture is smooth and well combined. Slowly add in the vegetable oil while the mixer is on medium speed.
Turn the speed down to low and slowly add in the dry ingredients by spooning the mixer in while the mixer is running. Once the mixer is combined turn it off.
Spoon the batter into the paddies, filling only half full.
Place in the oven to bake for 22-25 mins or until a skewer comes out clean when tested.
Remove from the oven and place on a cooling rack to cool down.
Combine the butter and icing sugar into the bowl of a KitchenAid stand mixer with the flat beater attached. Mix on low speed to start then turn up to medium speed once the ingredients are combined.
Add the vanilla and a pinch of salt.
Slowly add in the milk, if the frosting is too runny add a little more icing sugar.
Attach a large piping nozzle to a piping bag, fill with some frosting.
Pipe the top of each cupcake.
Sprinkle over with shaved dark chocolate and a few speckled pastel eggs.