​Chocolate Egg Cupcakes

This recipe, courtesy of Waitrose, is the perfect Easter treat, and so easy to make - follow the simple recipe for gorgeously chocolatey sponges, then top with their ready-made chocolate icing and a Mini Creme Egg.

If you’re not keen on Creme Eggs, use any egg of your choice!

Cooks Tip : An ice cream scoop is useful for dividing the cake batter evenly between the muffin cases.



  • 100g unsalted butter, softened
  • 175g caster sugar
  • 3 British Blacktail Free Range Eggs
  • 75ml whole milk
  • 150g self-raising flour
  • ½ tsp fine salt
  • 25g Cadbury Bournville Cocoa Powder
  • 400g tub Cooks’ Ingredients Tanzanian Chocolate Icing
  • 2 x 89g pack Cadbury Mini Creme Egg
  1. Preheat the oven to 180˚C, gas mark 4; line a 12-hole muffin tin with Cooks’ Homebaking muffin cases. Using electric beaters, cream together the butter and sugar for 2-3 minutes in a mixing bowl until light and fluffy, then beat in the eggs until combined, followed by the milk. Mix together the dry ingredients and sift into the mixture. Beat in gently until combined.
  2. Divide evenly between the muffin cases and bake for 20 minutes. Cool in the tin for 5 minutes, then lift out and leave to cool completely on a wire rack.
  3. Give the chocolate icing a stir, then transfer it to a piping bag fitted with a star-shaped nozzle (or you can spoon it on if you don’t have a piping bag). Pipe over the top of the cakes. Halve the Mini Creme Eggs by cutting down the join with a sharp knife. Arrange on top of the icing and serve.
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