Chocolate cupcakes

Chocolate cupcakes

Lucinda Hamilton prepares an enticing Easter tea

Makes 12-15

  • 3 eggs
  • 225g castor sugar
  • 1tsp vanilla essence
  • 50g unsalted butter melted
  • 100ml sour cream
  • 2 tablespoons cold coffee
  • 210g plain flour
  • 2 tsps baking powder
  • 4 tbsps cocoa
  • pinch of salt
  • 100g dark chocolate melted
Chocolate icing
  • 65g unsalted butter softened
  • 300g icing sugar
  • 1 tsp vanilla essence
  • 25g cocoa
  • 100g cream cheese
  1. Preheat oven to 175C.
  2. Beat the eggs, sugar and vanilla essence together until pale and fluffy.
  3. Add the melted butter, sour cream and coffee to the egg mixture.
  4. Mix together the flour, baking powder, cocoa and salt and carefully fold into the batter. Add the melted chocolate and mix until all incorporated.
  5. Spoon mixture into the cupcake cases in the muffin baking tray and bake for about 15-20 minutes until cooked through. Leave to cool before icing.
  1. Beat all the ingredients together until creamy and smooth (about 5-10 mins).
  2. Spread onto cooled cupcakes and decorate with chocolate eggs, sprinkles and fresh rose petals.
    1. Cocolicious, Lucinda Hamilton's catering company, creates sweet bites and savoury delights for any occasion from bespoke cakes to afternoon teas and dinner parties. For more information, visit the Cocolicious Facebook page or email info@cocolicious.co.uk

      • Photographs David Merewether
      • Recipes