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2 Delicious chocolate-y recipes to enjoy this Easter weekend

2 min read

2 Delicious chocolate-y recipes to enjoy this Easter weekend
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
  • 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)
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 (page 66)

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
  • 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
  • 200g salted butter, room temperature
  • 350g icing sugar
  • 50g cocoa powder
  • 2 tbsp boiling water
  • 6 filled chocolate eggs (I use Cadbury Creme Eggs)
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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