Easter Chocolate Cupcakes

Easter is always the time for chocolate here at The Cake Tree and today we've been baking chocolate cupcakes with little buttercream nests. They're really simple, fun and delicious so we thought you may like to make some too! So here's a little step by step 'how to'.

First the ingredients: 

Cake

225g of castor sugar 

200g SR Flour {combined with the..}

25g cocoa powder

225g unsalted butter

Four large eggs

Vanilla extract

Mini chocolate eggs {with the sugar coating} 

Pearly sprinkles but you can use any sprinkles you like

Buttercream

225g unsalted butter

500g icing sugar

100g good couverture milk chocolate drops

2 teaspoons milk

Heat the oven to 180C/ or 170C/ for 

fan assisted 

With the mixer on high {but not 'mad' high!} cream the butter and 

sugar until light and fluffy, {this can take about five minutes}  

add a teaspoon of vanilla extract

The colour will become light and creamy coloured

{There's usually a mug of tea on the go whilst watching.}

}

Once the butter and sugar are creamed together, gradually add 

the eggs one at a time with a teaspoon of the flour/chocolate mix 

{this helps stop the mix separating.} Switch the mixer to slow and 

add the flour/cocoa mixture to the batter, dessert spoon by 

dessert spoon ensuring it is combined between spoonfuls.

Pop the batter into the cases {a good dessert spoonful will do.}

Place into the middle of the oven and cook for 20 - 25 minutes 

but keep an eye on them and try not to open the oven door too 

soon or they'll sink in the middle.

The downside to all this? The washing up!… 

Upside?... Cake!

Cool the cakes in the tin for ten minutes the turn out to cool 

completely on a cooling rack.

While cakes are cooling {and after you've cleaned the mixing 

bowl!} mix the butter and icing sugar on slow and add a
teaspoon of vanilla extract.

                                Once the ingredients are combined gradually increase the speed 
                                            and continue until the mixture is light and fluffy. 

Melt the chocolate slowly in a heat proof bowl over simmering
pan of water stirring until smooth then cool until just warm.

add to the buttercream and on slow speed until thoroughly 

combined.

Ensure the cakes are cooled completely and if you have an icing 

bag and nozzle fill with the butter cream and pipe from the 

centre out to form 'nests alternatively smooth on with a spatula 

then add sprinkles and chocolate eggs

PS. A good way to add sprinkles is to fill a small bowl and 

lightly dip the top of the cakes into the sprinkles