Good Housekeeping

Speckled Easter egg cupcakes

Name: Speckled Easter egg cupcakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Ingredients: 75 g (3oz) plain chocolate, finely chopped; 40 g (1 ½oz) cocoa powder; 175 mL (6 fl oz) hot coffee; 100 g (3 ½oz) plain flour; 150 g (5oz) granulated sugar; 1/2 tsp bicarbonate of soda; 100 mL (3 ½ fl oz) vegetable oil; 2 medium eggs; 2 tsp. white wine vinegar; 225 g (8oz) unsalted butter, softened; 450 g (1lb) icing sugar, sifted; 1 tbsp. milk; 1 tsp. vanilla extract; light blue and/or green food colouring paste/gel; 1 tbsp. cocoa powder; 36 mini chocolate eggs

You'll turn to this fail-safe Easter chocolate cupcake recipe again and again.

By The Good Housekeeping Cookery TeamUpdated: 22 January 2020

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These Easter cupcakes, topped with mini eggs, are decorated so the icing looks like finely speckled eggs.

The delicate pattern is created using cocoa powder and water and using a brush to create the flecks.

You can prepare the cakes a day ahead. when they have cooled, store the cupcakes in an airtight container. The iced cakes will keep in an airtight container at room temperature for up to three days.

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Yields:

Prep Time:

30 mins

Cook Time:

25 mins

Total Time:

55 mins

Cal/Serv:

534

Ingredients

75 g
(3oz) plain chocolate, finely chopped
40 g
(1 ½oz) cocoa powder
175 ml
(6 fl oz) hot coffee
100 g
(3 ½oz) plain flour
150 g
(5oz) granulated sugar
1/2 tsp bicarbonate of soda
100 ml
(3 ½ fl oz) vegetable oil
2
medium eggs
2 tsp.
white wine vinegar

For the icing and decoration

225 g
(8oz) unsalted butter, softened
450 g
(1lb) icing sugar, sifted
1 Tbsp.
milk
1 tsp.
vanilla extract
light blue and/or green food colouring paste/gel
1 Tbsp.
cocoa powder
36
mini chocolate eggs

Directions

1. Step 1
  Preheat oven to 180°C (160°C fan) mark 4. Line a muffin tin with paper cases – we used brown to match the chocolate.
2. Step 2
  To make the cakes, put chocolate into a large bowl and add cocoa powder and hot coffee. Whisk until smooth. Set aside to cool. In a separate bowl, mix flour, sugar, bicarbonate of soda and a pinch of salt.
3. Step 3
  Whisk oil, eggs and vinegar into cooled chocolate mixture. Add flour mixture and whisk to combine. Divide among cases and bake for 20-25min until set and just firm to the touch. Cool completely (in cases) on a wire rack.
4. Step 4
  To make the icing, using a freestanding mixer or handheld electric whisk, beat butter in a large bowl until smooth. Add icing sugar and, starting slowly, beat to combine. Beat in milk and vanilla until smooth and fluffy. Dye icing duck egg blue (we used a mix of blue and green food colours).
5. Step 5
  Scrape buttercream into a piping bag fitted with a plain nozzle about 1.5cm (2/3 in) wide. Pipe on to the cooled cakes and decorate each with three mini chocolate eggs. In a small bowl, mix the 1tbsp cocoa powder and just enough water to make a loose paste. Dip a small clean stiff bristle paintbrush/toothbrush into cocoa mixture and, holding it near a cupcake, brush your fingers over bristles to fleck cocoa mixture on to the buttercream. Repeat to cover cupcakes with flecks. Serve.

GH Tips

GET AHEAD Prepare to end of step 3 up to a day ahead. Once cool, store cupcakes in an airtight container at room temperature. Complete recipe to serve.

TO STORE Iced cakes will keep in an airtight container at room temperature for up to 3 days.