Cupcakes with chocolate toppings on stand

Chocolate puddle cupcakes

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(3 ratings)

Prep: 40 mins Cook: 20 mins plus cooling


Makes 12

Bake these chocolate cupcakes and top with smooth buttercream, chocolate eggs and bunnies for a sweet Easter treat

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal248
  • fat14g
  • saturates8g
  • carbs25g
  • sugars20g
  • fibre1g
  • protein4g
  • salt0.35g
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  • 3 large eggs
  • 85g golden caster sugar
  • 3 tbsp butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 70g plain flour
  • 2 tbsp cocoa
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

Icing and topping

  • 60g milk chocolate
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 100g mini chocolate eggs and bunnies, to decorate
  • 90g soft butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 90g icing sugar
  • ½ tsp vanilla extract


  1. Heat oven to 180C/160C fan/gas 4. Put 12 cases in a 12-hole cupcake tin. Whisk the eggs and sugar together until light and fluffy – this will take about 5-8 mins with a stand mixer or 10 mins using an electric hand whisk. The mixture will have increased in volume and should be thick enough to leave a trail when the whisk blades are lifted.

  2. Gently fold in the melted butter. Sift the flour, cocoa and baking powder over the surface and fold in using a large metal spoon, trying not to knock out too much air. Divide the mixture between the cases, then bake for 15-20 mins until well risen and the sponge springs back when gently pressed. Leave to cool in the tins for 5 mins, then lift out onto a rack.

  3. To decorate, microwave the chocolate on medium for 20-30 secs, stirring every 5 secs, until melted. Gently stir until smooth. Spoon 12 'puddles' of chocolate onto a piece of foil. Divide the chocolate eggs and bunnies between the puddles, to decorate. Leave to set in the fridge or in a cool place.

  4. Beat the butter, icing sugar, vanilla and and 2 tsp boiling water together using an electric whisk for 4-5 mins until light, pale, fluffy and nearly doubled in size. Spoon into a piping bag with a star nozzle. Pipe onto the cupcakes, then stick the chocolate puddles on top.

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