2 Delicious chocolate-y recipes to enjoy this Easter weekend
28th Mar 2024 Recipes
2 min read
Get creative in the kitchen over the Easter weekend with a simple hot cross mug cake and indulgent cracked egg chocolate cupcakes!
Hot Cross Mug Cake
Prep, bake and enjoy this delicious Hot
Cross Mug Cake in less than five minutes!
Studded with sultanas and filled with mini
chocolate orange eggs, it’s perfect for
satisfying your sweet cravings over the
Easter season.
Serves: 1
Ingredients
- 3 tbsp self-raising flour
- 1 tbsp light brown sugar
- 1⁄2 tsp ground cinnamon, plus extra for dusting
- 1⁄2 tsp vanilla extract
- 1 tbsp sunflower oil
- 2 tbsp milk
- 10g raisins
- 5 chocolate orange eggs (I use Terry’s Chocolate Orange Mini Eggs)
Method
Stir the flour, brown sugar and ground
cinnamon together in a medium-sized
microwaveable mug.
Mix in the vanilla extract, sunflower oil and
milk until smooth. Stir in the raisins and
chocolate orange eggs.
Microwave on full power for approximately
90 seconds (the cooking time may differ by
10–20 seconds, depending on how powerful
your microwave is). The mug cake is ready
when it has risen and started to pull away
from the sides.
To decorate, cut two strips of kitchen paper
and lay them on top of the mug cake in a
cross. Dust with ground cinnamon, then
carefully lift off the strips to reveal the cross.
Grab a spoon and get stuck in!
Cracked Egg Chocolate Cupcakes
Decorated with an oozing chocolate
egg, these cupcakes have an extra
mini egg baked into the sponge and are
topped with swirls of silky chocolate
buttercream. Pure chocolate overload!
Makes: 12
Ingredients
Cupcakes
- 12 mini filled chocolate eggs (I use Cadbury Mini Creme Eggs)
- 180g unsalted butter, room temperature
- 180g caster sugar
- 2 medium eggs, room temperature
- 150g self-raising flour
- 30g cocoa powder
Buttercream
- 200g salted butter, room temperature
- 350g icing sugar
- 50g cocoa powder
- 2 tbsp boiling water
Decoration
- 6 filled chocolate eggs (I use Cadbury Creme Eggs)
Method
Place the mini chocolate eggs in the freezer
for at least an hour before starting the recipe.
Preheat the oven to 180°C/160°C fan and line
a 12-hole cupcake tin with 12 paper cases.
Cream the butter and caster sugar together
in a large bowl until light and fluffy. Beat in the
eggs one at a time. Then fold in the flour and
cocoa powder to make a smooth chocolate
cake mixture.
Fill each case with a thin layer of mixture.
Unwrap the frozen mini chocolate eggs and
place one upright in the middle of each case.
Spoon more mixture on top to conceal the
eggs, filling each case three-quarters full.
Bake for 20–22 minutes until risen and springy
to the touch. Leave to cool on a wire rack.
To make the buttercream, beat the butter in
a bowl until soft and pale in colour. Sift in the
icing sugar and beat until combined. Beat in
the cocoa powder and boiling water to make
a smooth and creamy chocolate buttercream.
Spread or pipe tall swirls of buttercream on
top of each cupcake.
Use a sharp knife to halve the full-sized
chocolate eggs so you have 12 halves in total.
Top each cupcake with half an egg, letting the
filling ooze out onto the buttercream. Enjoy!
Extracted from Chocolate Overload! by Jessie Marsden-Urquhart (Pop Press, £12.99). Photography by Jessie Marsden-Urquhart
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