These cakes are more like rich chocolate muffins. They are not as fluffy as sponge cake but they have a deeper chocolate flavour. Perfect for all you chocoholic’s.
Ingredients: Makes 12 large / 18 small
- 200g chocolate chips
- 200g/ 1-½ cups self raising flour
- 200g / 1 cup caster sugar
- 6 tbsp / ¾ cup cocoa powder
- 150 ml / ¾ cup sunflower oil
- 2 large eggs
- 280 ml / 1 cup sour cream
- 1 tsp vanilla extract
This is a very easy recipe – simply mix all the cake ingredients together apart from the chocolate chips, in a big bowl until smooth. Then mix in the chocolate chips. Then fill the cupcake cases and pop in the oven for 15 – 20 minutes. To test if they are cooked poke a small skewer in the centre of the cake and if it comes out clean they are done. Or you can press it gently with your finger and if it bounces back it is cooked.
Icing
- 200g soft unsalted butter
- 350g / 3 cups icing sugar
- 50g / 3/5 cup cocoa powder
- 1 tsp vanilla extract
- 2 tbsp hot water
- 100g melted chocolate
Flake bar crumbled to decorate
Mini eggs to decorate
For the icing, sieve the icing sugar and cocoa powder into a large bowl. Beat in the butter, vanilla, cooled melted chocolate and hot water. Beat until smooth.
When cakes are cool, spread the icing on top of the cakes. If you have a piping bag they will look nicer but no problem if you don’t. Sprinkle the flake on top then put 3 mini eggs on to look like a birds nest!
Give yourself a big pat on the back for making the effort top make such lovely cakes for Easter.
Watch the video tutorial below:
Watch the video tutorial below:
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