Easter Chocolate Cup Cake: How To Make, Bake And Eat

Easter Chocolate Cup Cake: How To Make, Bake And Eat Today.

Servings: 18 – 20

Preparation time: 25 minutes
Cooking time: 20 minutes

Ingredients for cake:

115g (4 oz) Stork tub

115g (4 oz) castor sugar

2 eggs, large

115g (4 oz) self-raising flour, sieved together with

1 tablespoon cocoa, and

½ teaspoon baking powder

Chocolate Icing:

85g (3 oz) Stork tub

1-2 tablespoons milk

1 heaped tablespoon cocoa

225g (8 oz) icing sugar (less 1 tablespoon), sieved

To Decorate:

Mini chocolate Easter eggs


To makes cakes, place all the ingredients together in a mixing bowl and beat together with a wooden spoon until well mixed 2 – 3 minutes.

Place teaspoons of the mixture in 18 – 20 paper cases or 12-14 muffin cases place in patty tins.

Bake on the second shelf from top of a preheated oven 190°C, 170°C fan, Gas 5 for 15 – 20 minutes.

Cool on a wire tray.

To make chocolate icing, place all ingredients in a mixing bowl and beat until smooth.

Either spread or pipe over the cakes in a nest effect and decorate with Easter eggs.

Recipe and photo credit by Stork

Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. funkymamma
    15th March 2013 / 9:11 am

    What lovely cup cakes 🙂 xx

    • Claire Justine
      15th March 2013 / 2:18 pm

      Thanks for the comment 🙂

  2. Mike Carlson
    15th March 2013 / 11:00 am

    The mini Easter eggs are so cute.

    • Claire Justine
      15th March 2013 / 2:18 pm

      I love this time of year 🙂

  3. Vanessa
    24th March 2018 / 3:32 pm

    These are amazing and It is this Sunday's features at Dishing it and Digging it link party. Thank you for sharing.

  4. My Pinterventures
    26th March 2018 / 6:10 am

    I love making cupcakes for dessert and these nest Easter egg cupcakes are adorable. Thanks for sharing on Merry Monday.

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