The EASIEST Easter Chocolate cake ever! This Mini Egg Cake is super easy, made in one bowl with basic ingredients and SO delicious.
There are so many reasons why we love this Mini Egg Cake. It’s moist and rich, calls for simple ingredients, and is such a breeze to make.
This chocolate Easter cake is based on a classic fudge cake but made even easier, quicker, and with the most basic ingredients.
It’s the perfect last-minute Easter dessert to make with staple pantry ingredients!
For the frosting, my-go to cheese frosting is a mascarpone cream whipped up with cocoa powder and orange zest. It’s INCREDIBLE, trust me!
But if you don’t fancy mascarpone cheese, you will find lots of cake frosting options below, and they’re all delicious.
Last but not least, let’s talk about the mini eggs!
I use Cadbury mini eggs, but feel free to substitute them with another brand, or any other Easter treat you have at home – mini chocolate eggs, creme eggs, etc.
MINI EGG CAKE INGREDIENTS
To make this chocolate easter cake you’ll need very basic ingredients you most probably have in your kitchen already.
The cake comes together with less than 10 ingredients:
- Flour: just regular all-purpose flour. You may use your favourite gluten-free flour blend to make a gluten-free Easter cake version.
- Milk: just regular milk, you can use full-fat or semi-skimmed milk. You may also use dairy-free milk if needed.
- Cocoa powder: the recipe calls for natural, unsweetened cocoa powder, but Dutch-process cocoa can also be used for a darker, richer flavor.
- Eggs: Go for medium-sized eggs.
- Vanilla: you can use vanilla extract or you can scrape down one vanilla pod.
- Sugar: I like to use brown sugar but caster sugar works just fine.
- Baking powder: you can use baking powder and baking soda, or just baking powder.
- Extra-virgin olive oil: Use light olive oil with a subtle flavor.
CAKE FROSTING AND DECORATION
Once your cake is ready, decorate it with your favorite frosting. Here are a few frosting suggestions:
- Buttercream cheese frosting: this basic cream cheese frosting is a go-to option for many. It’s made with butter, cream cheese, powdered sugar, and orange juice.
- Mascarpone cheese frosting: Made with mascarpone cheese, this is my favorite frosting, it’s also a bit lighter and tangier than cream cheese frosting.
- Ricotta frosting: Made with ricotta cheese, this lighter frosting is perfect if you want to make a healthier chocolate cake. Simply follow the recipe below and swap the mascarpone cheese with well-drained ricotta.
- Mini Eggs: I use Cadbury mini eggs, you can substitute them with any other brand, or use a different Easter treat such as creme egg, chocolate mini eggs, etc.
EASTER CAKE STEP BY STEP INSTRUCTIONS
As I already said, this is by far the easiest Easter chocolate cake and comes together in one bowl.
You combine the dry ingredients, add the wet ingredients, pour the batter into a cake tin and bake. SO easy!
Scroll down for the full printable recipe.
STEP 1 – Sift the dry ingredients.
By sifting all the ingredients you will avoid any lumps in the batter. I like to measure all the ingredients first, then sift them directly into a bowl.
STEP 1 – Add wet ingredients.
Next, add the beaten eggs, olive oil, and milk into the dry ingredients, and give it a nice quick mix with a hand mixer until you have a smooth batter.
STEP 3 – Bake the cake!
Grease and line an 8-inch cake tin, pour the batter, and bake for 25-30 minutes until risen and firm to the touch. Remove from the oven, let it cool slightly then place on a cooling rack to cool completely.
STEP 4 – Frost the cake.
Mix all the mascarpone frosting ingredients in a bowl, spread over the cake, decorate with mini eggs, and serve.
MINI EGG CAKE RECIPE TIPS
- This batter bakes up beautifully in an 8-inch round cake pan. It also works well as a 9×13-inch cake.
- To make a 2-layer or 3-layer cake (as pictured) you’ll need to adjust the quantities, and double or triple the ingredients.
- To give your cake some extra mini egg flavor and texture, add 3-4 tablespoons of crushed mini eggs to the frosting.
- For a moist chocolate cake, make sure you don’t overbake it. Better to underbake by a minute or so than overbake.
HOW TO STORE EASTER CHOCOLATE CAKE
- Serve: You can leave your mini egg chocolate cake at room temperature for up to 2 hours.
- Fridge: Cut the cake into slices and transfer them to a Ziplock bag or another airtight container to store in the fridge. They will keep well in the refrigerator for 2-3 days.
- Freeze: Slice the leftover cake, store in freezer-friendly containers and freeze for up to 1 month. When you’re ready to serve, let it thaw in the fridge. Let it rest at room temperature for 20 minutes before serving.
MORE EASTER DESSERT RECIPES TO TRY
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment and/or a rating below, and share a picture and tag @thepetitecook on Instagram!
Reading your feedback and looking at your pictures always makes me smile *and super hungry*!
The EASIEST Easter Chocolate cake ever! This Mini Egg Cake is super easy, made in one bowl with basic ingredients and SO delicious.
Serving: 12
Calories: 402kcal
Ingredients
Dry ingredients:
- 175 g all-purpose flour
- 140 g brown sugar
- 2 tablespoon cocoa powder
- 2 teaspoon baking powder
- ½ teaspoon baking soda, optional
Wet ingredients:
- 2 large eggs, lightly beaten
- 120 ml olive oil or vegetable oil
- 150 ml semi-skimmed milk
Frosting and decoration:
- 250 g mascarpone cheese
- 1 teaspoon orange zest
- 100 g powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 160 g Cadbury mini eggs
Instructions
-
Preheat oven to 170°C/340°F and arrange the baking rack onto the middle shelf.
-
Measure all the dry ingredients first, then sift them directly into a bowl.
-
Make a well in the center, and and add the beaten eggs, olive oil, and milk into the dry ingredients. Gently mix with a hand mixer for 5-10 seconds, until you have a smooth batter.
-
Grease and line an 8-inch cake tin, pour the batter, and bake for 25-30 minutes until risen and firm to the touch. Remove the chocolate cake from the oven, let it cool slightly then remove it from the tin and transfer it on a cooling rack to cool completely.
-
In a bowl, add the mascarpone cheese, orange zest, powdered sugar and cocoa powder. Mix with a hand mixer or a whisk until all the ingredients are combined. Spread the frosting over the cake, decorate with mini eggs, and serve.
Notes
- This batter bakes up beautifully in an 8-inch round cake pan. It also works well as a 9×13-inch cake.
- To make a 2-layer or 3-layer cake (as pictured) you’ll need to adjust the quantities, and double or triple the ingredients.
- To give your cake some extra mini egg flavor and texture, add 3-4 tablespoons of crushed mini eggs to the frosting.
- Serve: You can leave your mini egg chocolate cake at room temperature for up to 2 hours.
- Fridge: Cut the cake into slices and transfer them to a Ziplock bag or another airtight container to store in the fridge. They will keep well in the refrigerator for 2-3 days.
- Freeze: Slice the leftover cake, store in freezer-friendly containers and freeze for up to 1 month. When you’re ready to serve, let it thaw in the fridge. Let it rest at room temperature for 20 minutes before serving.
Nutrition
Calories: 402kcal | Carbohydrates: 41g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 160mg | Potassium: 80mg | Fiber: 1g | Sugar: 28g | Vitamin A: 384IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Step-by-Step Guide on how to make Instant Pot Wild Rice Soup! Easy creamy chicken wild rice soup packed with layers of flavors and a variety of satisfying textures. Tender juicy chicken, meaty umami mushrooms, hearty nutty rice blend in a creamy soup. A healthy yet delicious family-favorite soup!
Wild Rice Soup
Chicken and Wild Rice Soup is a popular classic creamy chicken and rice soup. A flavorful, hearty, comforting, and filling chicken soup.
Wild Rice Soup is usually made of wild rice, chicken, carrots, celery, onions, mushrooms, herbs, and chicken stock.
We crafted this Easy Chicken Wild Rice Soup recipe with simple, healthy, and fresh ingredients. Yet it’s packed with layers of balanced flavors, a variety of textures, and nourishing nutrients. So you can enjoy each spoonful of creamy soup with a different satisfying mouthfeel.
Related Recipe: Instant Pot Wild Rice
Step-by-Step Guide: Instant Pot Wild Rice Soup
Here are the ingredients for making Wild Rice Soup in Instant Pot:
Chicken
We recommend using bone-in chicken thighs because dark meat does better in soup or stew. The chicken bones will also add a lot of flavor to the soup.
If you prefer white meat, bone-in chicken breast will work with this wild rice soup recipe.
Wild Rice Blend and Soup Consistency
Different brands of Wild Rice Blend have different types of rice and rice ratios.
Since the blend of rice will affect the soup’s consistency, keep in mind that some brands will need more liquid while some will need less.
- Wild rice soup a bit too thick? Add more cooking liquid next time.
- Wild rice soup a bit too thin? Use less liquid next time.
For reference, we used Floating Leaf Wild Rice Blend to test and develop this Chicken Wild Rice Soup Recipe. We’re not sponsored by them.
Our Wild Rice Blend: Riceberry Rice, Chusei Calrose Rice, Kow Mun Red Rice, Long Grain Brown Rice, and Wild Rice. We like that this wild rice blend has a hearty and nutty variety of rice with different textures.
Unsalted Chicken Stock & Unsalted Butter
We prefer to develop recipes with unsalted ingredients because we can better control the flavors of the dish.
If you’re substituting with salted chicken stock or salted butter, keep in mind that the sodium level can vary a lot between different brands. Always taste and adjust accordingly.
Heavy Cream
You can substitute the heavy cream with 2% or 3.25% milk for this Wild rice soup.
Tools for Instant Pot Chicken Wild Rice Soup
Brown Chicken Thighs in Instant Pot
First, press “Saute” button to “Sauté More” function to heat up your Instant Pot.
It’ll switch to “ON” on the screen.
Wait until it says “HOT” on the screen (takes roughly 8 minutes).
Pat dry the chicken with a paper towel, then season one side of the chicken gently with salt and black pepper.
Now, add 2 tbsp (28g) unsalted butter or olive oil in the Instant Pot’s inner pot. Make sure you cover the whole bottom with oil.
Add the chicken (seasoned side down) in Instant Pot, then let it brown for 3.5 minutes.
Lightly season the other side of the chicken with salt and black pepper. Then, flip and brown this side of chicken for another 2.5 minutes.
Finally, set aside the chicken thighs.
Saute Sliced Mushrooms
Add sliced mushroom in Instant Pot. Make sure all the mushrooms are coated with oil.
Give the mushrooms a stir every minute, and let them cook for 4 to 5 minutes.
Saute Onion & Vegetables
Add sliced onion in Instant Pot, then saute for 3 minutes. Add in 1 tbsp (14g) unsalted butter or olive oil if necessary.
Now, add chopped carrot, celery, 1 tsp (1g) dried thyme, ½ tsp (0.4g) dried oregano, and 3 bay leaves, then saute for another minute.
Add in minced garlic, then saute for another 30 seconds.
Deglaze Instant Pot
Add 1 cup (250ml) unsalted chicken stock in Instant Pot.
Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
Pressure Cook Wild Rice Soup
Add 1 tbsp (15ml) regular soy sauce, ½ tsp (4g) fine salt, and 4 cups (1L) unsalted chicken stock in Instant Pot.
Add in the set aside browned chicken and all its’ meat juice.
Add in 1 cup (210g) wild rice blend, then make sure all the rice is fully submerged in the cooking liquid.
With Venting Knob in Venting Position. Close the lid. Then, turn Venting Knob to Sealing Position.
Pressure Cooking Method: Pressure Cook at High Pressure for 13 minutes, then Natural Release for 15 minutes.
After 15 minutes, release the remaining pressure by turning Venting Knob to Venting Position.
When the Floating Valve drops, open the lid carefully.
Shred Chicken Meat
Note: Depending on your wild rice blend, your soup may look slightly reddish.
Place the chicken in a large bowl. Remove the chicken skin and chicken bones, then shred the chicken meat with two forks.
Add Cream & Thicken Wild Rice Soup
Bring the wild rice soup to a simmer with the “Saute” function.
In a mixing bowl, combine 2 tbsp (16g) all-purpose flour with 1 cup (250ml) heavy cream. Stir thoroughly.
Then, mix it into the wild rice soup one-third at a time until desired thickness.
Add back the shredded chicken in wild rice soup.
As always, taste the chicken wild rice soup, then season with salt if necessary.
For Reference: We added another ½ tsp (4g) of fine salt to properly season our wild rice soup.
Garnish & Serve Instant Pot Wild Rice Soup
Finally, place your wild rice soup in a serving bowl, then serve!
What Goes with Chicken Wild Rice Soup
You can serve Chicken Wild Rice Soup with a wide variety of delicious side dishes. This hearty and creamy soup goes well with sides that are light and refreshing.
- Bread, Sandwiches, Crackers: Serve this wild rice soup with a slice of tasty bread like Artisan No Knead Bread, toasted garlic bread, simple sandwiches like Grilled Cheese Sandwich, or saltine crackers.
- Salads: This hearty soup also goes well with simple salads like green salads (i.e. Caesar salad), Instant Pot Potato Salad, Instant Pot Egg Salad, Greek salad, or other vegetable salads.
- Potatoes or Sweet Potatoes: Enjoy this soup with your favorite potatoes or sweet potatoes sides like Instant Pot Roasted Potatoes, Instant Pot Baked Potatoes, or Instant Pot Sweet Potatoes.
- Vegetables: You can also serve this hearty soup with some simple veggies on the side like Instant Pot Corn on the Cob, Instant Pot Green Beans, or Instant Pot Zucchini.
Enjoy Creamy Instant Pot Chicken Wild Rice Soup~
Instant Pot Wild Rice Soup
Ingredients
Share this Recipe so We can create more yummy recipes for you. Thank you 
Instructions
-
Brown Chicken Thighs: Press “Saute” button to “Sauté More” function to heat up your Instant Pot. Wait until it says “HOT” on the screen (roughly 8 minutes). Pat dry the chicken with a paper towel. Season one side of chicken gently with salt and black pepper. Add 2 tbsp (28g) unsalted butter or olive oil in Instant Pot’s inner pot. Make sure you cover the whole bottom with oil. Add the chicken (seasoned side down) in Instant Pot, then let it brown for 3.5 minutes. Lightly season the other side of the chicken with salt and black pepper. Flip and brown this side of chicken for another 2.5 minutes. Set aside the chicken.
-
Saute Sliced Mushrooms: Add sliced mushrooms in Instant Pot, and make sure they are all coated with oil. Stir every minute, and let them cook for 4 to 5 minutes.
-
Saute Onion & Vegetables: Add in sliced onion, then saute for 3 minutes. Add in 1 tbsp (14g) unsalted butter or olive oil (if necessary). Add in chopped carrot, celery, 1 tsp (1g) dried thyme, ½ tsp (0.4g) dried oregano, and 3 bay leaves, then saute for another minute. Add in minced garlic, then saute for another 30 seconds.
-
Deglaze Instant Pot: Add in 1 cup (250ml) unsalted chicken stock. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
-
Pressure Cook Wild Rice Soup: Add in 1 tbsp (15ml) regular soy sauce, ½ tsp (4g) fine salt, and 4 cups (1L) unsalted chicken stock. Add in set aside chicken and all its’ meat juice. Add in 1 cup (210g) wild rice blend, then make sure all the rice is fully submerged in the cooking liquid. With Venting Knob in Venting Position. Close the lid. Then, turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 13 minutes, then Natural Release for 15 minutes. Release the remaining pressure by turning Venting Knob to Venting Position. When the Floating Valve drops, open the lid carefully.
-
Shred Chicken Meat: Place chicken in a large bowl. Remove the chicken skin and bones, then shred the chicken meat with two forks. Note: Depending on your wild rice blend, your soup may look slightly reddish.
-
Add Cream & Thicken Soup: Bring the soup to a simmer with the “Saute” function. In a mixing bowl, combine 2 tbsp (16g) all-purpose flour with 1 cup (250ml) heavy cream, and stir thoroughly. Then, mix it into the soup one-third at a time until desired thickness. Add shredded chicken back in the soup. Taste the soup, then season with salt if necessary. For Reference: We added another ½ tsp (4g) of fine salt to properly season our wild rice soup.
-
Garnish & Serve: Place your deliciously creamy wild rice soup in a serving bowl. Enjoy~
Notes
- Soup is a bit too thick? Add more cooking liquid.
- Soup is a bit too thin? Use less liquid.
For Reference: Our Wild Rice Blend has Riceberry Rice, Chusei Calrose Rice, Kow Mun Red Rice, Long Grain Brown Rice, and Wild Rice.
2. Unsalted Chicken Stock & Unsalted Butter: Unsalted ingredients give you the flexibility to better control the flavors of the dish. If you’re substituting with salted chicken stock or salted butter, taste and adjust accordingly.
3. Heavy Cream Substitutions: You can substitute with 2% or 3.25% milk.
Rate Amy + Jacky’s Recipe: If you’ve tried our recipe, rate the recipe in the Comments section. Thank you!
Nutrition
Other Instant Pot Soup Recipes
All Our Pressure Cooker Recipes
*Disclosure: We are an Amazon Influencer/Amazon Associate. This means that if you decide to purchase items or services on Amazon through our links on Pressure Cook Recipes to Amazon, Amazon will send a small commission to us at no additional costs to you. Thank you!
Therefore, having know this for the last 4 years I've been wondering, investigation why that is. How are the 50 percent that experienced no benefit different and what needs to happen in order for 'Keto' transform their lives.
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]]>Don’t forget to catch Megha’s Meal Planning livestreams on Sunday night for the entire month of January!
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Creamy white chocolate lemon truffles are the perfect balance of citrus and rich, buttery cream filling all rolled in sweet powdered sugar.
Love Truffles? Try my over the top Cookie Dough Stuffed Brownie Truffles!!
Table of Contents
This recipe is in partnership with Imperial Sugar. CLICK HERE for the full recipe!
Easy Lemon Truffles!
These Lemon Cream Truffles are the perfect little sweet treat! They’re extremely easy to make, and a perfect recipe for beginners. You only need a few ingredients, a microwave, and a bowl! The richness of the white chocolate and butter paired with the bright citrus from the lemon os a match made in heaven!
These Lemon Cream Truffles are:
- Easy
- Adorable
- Rich, buttery, and sweet!
- Perfect for gifting. Place them in little candy cups and they’re the perfect sweet gift!
- Adorable on a holiday platter!
- Perfect for Springtime and Easter!
Ingredients You’ll Need:
For the FULL ingredient list CLICK HERE
- Chopped white chocolate. You can also use white chocolate chips, but I have found that chopped white chocolate melts much smoother than chips!
- Lemon flavor extract. This is easy to find at most local supermarkets or superstores. I tested this recipe using fresh lemon juice, and found that to really taste the lemon you needed to add at least 1 tablespoon of juice, which caused the white chocolate mixture to curdle slightly and stay too thin. The extract works perfectly since you don’t have to add too much!
- Yellow food coloring. You can use food coloring gel or liquid drops.
- Butter, but into cubes. You can use either cold butter or room temperature!
- Heavy whipping cream. Don’t substitute milk for this. The heavy cream gives the truffles the texture and the richness they need!
- Powdered sugar. Rolling the truffles in sugar gives them a sweet, melty exterior.
How To Make Lemon Truffles:
- In a large, microwave-safe bowl combine the white chocolate, lemon extract, yellow food coloring, butter, and heavy cream. Microwave in 30- second intervals, stirring after each, until mixture is smooth.
- Cover the bowl and refrigerate for 2 – 3 hours, until completely chilled and firm.
- Assemble: Line a large plate with parchment or wax paper. Set aside.
- Scoop mixture out by heaping tablespoons, which is a small cookie scoop or even a melon baller, roll into smooth balls, then roll into powdered sugar. Place the truffles on to the prepared plate, cover and chill for at least 1 hour, until firm.
Do Truffles Need To Be Refrigerated?
I do recommend that you store them in the refrigerator in an airtight container. They are fine at room temperature for a while, but they will soften as they come up to room temperature. You can even freeze these truffles and they will be great!
Variations:
- Make these into Orange Cream Truffles or Lime Cream Truffles easily. Just sub out the citrus extract and the food color drops!
- Roll these in coarse or sparkling sugar for a pretty crunch, or even dip them in milk or semi-sweet chocolate.
- Add a little fresh lemon zest into the mixture when you melt everything together if you want a little extra citrus flavor. Just 1/2 tablespoon or so. If you add too much it can give your truffle a more bitter taste.
Click over to Imperial Sugar for the FULL RECIPE!
More Lemon Recipes:
]]>We'll I have been doing that and have been equally perplexed by the consistently lop-sided ratio in favor of extremely high omega 6. As a young doc I had assumed it was due to meat verses plant based diet. I now see that as nonsense it had to be from other sources.
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Disclaimer:This video is not meant to diagnose, treat, or mitigate any medical condition. It is merely for personal educational use only.WATCH NEXT:
MENTIONED IN THE VIDEO:
The Truth About 'Obesity' Oil has been a secret for 46 years
https://youtu.be/z1QEFVjrB0U
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THE KETOMETER WE USE
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Wellevate: https://wellevate.me/karl-goldkamp
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How to use Wellevate https://youtu.be/1ulC0LLIc5c
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Sharing the metabolic strategy we used to regain our health and discoveries that will help you reclaim your vigor, and physique faster than you thought possible! No tricks, No marketing malarky, just the honest opinion of our own experience, 16 years of clinical medical practice, and having to save our own lives.
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If you want to stay out of trouble and not be misled by common misconceptions then I'd love to have you listen in.
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]]>These Easter Mini Egg Cupcakes are perfect for any Easter party! These chocolate cupcakes are topped with buttercream frosting and mini eggs.
The best part of an Easter dinner or party is dessert, and these Easter mini eggs cupcakes will make a showstopping, super easy option!
If you’re looking for a way to get the kids involved before the Easter egg hunt, Recruit them to help create this fun and easy Easter dessert!
These mini egg chocolate cupcakes are simple to bake, and a perfect family activity to decorate together.
We make these every year and they’re always a hit, together with this Easter egg fruit tart.
MINI EGG CUPCAKES
The recipe for these Easter mini egg cupcakes is easy. If you’re looking for a fuss-free Easter dessert to make with the kids, that’s the one!
You’ll need:
- 8 ingredients
- 2 bowls
- 1 cupcake tin
- 20 minutes in the oven
- 3 seconds to devour your cupcake!
To start, the cupcake itself is super moist and ridiculously good.
Part of their secret is that they are baked at a lower temperature.
Baking at a lower temperature allows the cupcakes to bake more evenly, and this also guarantees that they come out super fluffy.
The batter is made with both melted chocolate and chocolate chips, but you can omit the chocolate chips if you like.
I used dark chocolate all around, but you can definitely experiment and try them with milk chocolate chips or white chocolate chips.
Always use high-quality chocolate, as it gives such a wonderfully rich chocolate flavor.
And then, let’s talk about the frosting. I use a super easy vanilla buttercream frosting to decorate my Easter cupcakes.
All you need is butter, milk, icing sugar, and vanilla.
I’ve also sneaked in a pinch of orange zest, it adds a wonderful refreshing flavor and pairs perfectly with dark chocolate.
Finally, decorating these Easter cupcakes is ridiculously easy.
I’ve just used shaved dark chocolate to create a cute bird nest and Cadbury mini eggs.
These mini chocolate eggs are a favorite Easter treat here in the UK, they’re so addicting!
If you can’t find them, feel free to substitute them with any other mini chocolate eggs you have at hand.
MORE EASTER DESSERT RECIPES TO TRY
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment and/or a rating below, and share a picture and tag @thepetitecook on Instagram!
Reading your feedback and looking at your pictures always makes me smile *and super hungry*!
These Easter Mini Egg Cupcakes are perfect for any Easter party! These chocolate cupcakes are topped with buttercream frosting and mini eggs.
Serving: 8
Calories: 537kcal
Ingredients
- 140 g butter, softened
- 140 g muscovado sugar
- 2 large eggs, beaten
- 140 g self-raising flour
- 60 g dark chocolate, melted (cool down a little before use)
- 60 g dark chocolate chips
- zest of 1 orange
- 1 teaspoon baking powder
For the vanilla frosting:
- 125 g unsalted butter, softened
- 200 g icing sugar, sifted
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
To decorate
- 60 g shaved dark chocolate
- 24 Cadbury mini eggs
Instructions
-
Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour.
-
Preheat oven to 300°F (150°) and prepare a cupcake tin with liners.
-
Fold in the remaining flour, banana, melted dark chocolate, chocolate chips, orange zest, a pinch of salt and baking powder.
-
Pour the mixture into a prepared cupcake tin, filling ⅔ of each mould. Top each cupcake with a pinch of caster sugar.
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Bake the cupcakes for 18-20 minutes, or until a skewer comes out clean.
-
Cool in the tin for 10 minutes, then remove the cupcakes from the tin and transfer them to a wire rack.
-
In the meantime, prepare the frosting. Place the butter into a large bowl and beat with an electric hand mixer until light and fluffy.
-
Add icing sugar and beat until combined.
-
Add the milk and the vanilla, then beat until creamy and smooth. Add a pinch of orange zest and pour the mixture into a piping bag with your favorite nozzle.
-
Frost each cupcake, then top with shaved dark chocolate and 3 mini eggs.
Nutrition
Calories: 537kcal | Carbohydrates: 63g | Protein: 5g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 198mg | Potassium: 169mg | Fiber: 1g | Sugar: 46g | Vitamin A: 902IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.