Young students here in Hong Kong keep assuring me that they do indeed celebrate Easter. While I imagine them making Easter bonnets and going to church, they quickly enlighten me that they celebrate by eating lots of chocolate. Gotcha. If you, like those greedy little urchins, are looking for an Easter indulgence, look no further than these deliciously chocolatey cupcakes – this Peggy Porschen recipe is one of the nicest ones I’ve tried.
I shall certainly be indulging at Easter, not only treating myself to chocolate but also to a blissful 10 days off work. In a bid to save money, I’m spending the full holiday at home – initially I felt a bit disappointed, but now I simply can’t wait. Ten days of sleeping in, cooking, reading, hiking (well, if the rain ever stops)…heaven, indeed.
Chocolate Heaven Easter Cupcakes
Makes 20, cakes from Boutique Baking by Peggy Porschen, buttercream from Cupcakes From The Primrose Bakery
For the cakes:
125g plain chocolate
285g soft light brown sugar
105g butter, at room temperature
2 eggs, beaten
180g plain flour
pinch of salt
8g cocoa powder
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
For the buttercream:
175g plain chocolate
250g icing sugar, sifted
225g butter, at room temperature
1 tbsp milk
1 tsp vanilla extract
1. Preheat the oven to 180C and line a muffin tray with paper cases. Put the chocolate, milk and half the sugar in a pan and gently bring to the boil. Turn down the heat and keep it warm whilst preparing the other ingredients.
2. Cream together the remaining sugar and the butter.
3. Beat the egg into the creamed mixture.
4. Sift the flour, cocoa, bicarb and baking powder together and add to the bowl in two batches, mixing well.
5. Add the warm chocolate mixture and combine completely.
6. Transfer the batter to a jug and pour it into the prepared cases, filling about two thirds full.
7. Bake for 12-15 minutes until they are springy on top and the paper cases have shrunk away from the sides of the tin.
8. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
9. Make the icing. Melt the chocolate over a pan of simmering water, then set aside to cool slightly. Use an electric mixer to beat together the butter, icing sugar, milk and vanilla. Add the chocolate and beat again until evenly combined.
10. Pipe the buttercream onto the cooled cakes, and top with Mini Eggs.