These cupcakes are the perfect treat for Easter with the chocolate that just screams Easter...Mini Eggs! I especially love these because of their unusual topping, a white chocolate, Rice Krispie 'frosting'.
200g caster sugar
4 medium eggs, beaten
200g unsalted butter, softened
200g self-raising flour
1 tsp vanilla extract
Topping and Decoration
200g white chocolate, broken into pieces
30g unsalted butter
50g Rice Krispies
24 chocolate mini eggs
- Preheat the oven to 200C and line a 12 hole muffin tin with cupcake cases.
- Beat together the caster sugar and butter in a large bowl until pale and creamy. Add the beaten eggs, a little at a time and whisk together. If the mixture looks like it is curdling add a tbsp of flour and mix together.
- Using a metal spoon fold in the remaining flour and vanilla extract. Once combined completely spoon the mixture equally into the paper cases.
- Bake for 12-15 minutes until risen and golden. Leave to cool in the tin for 5 minutes, and then transfer to a wire rack and leave to cool completely.
- To make the topping, melt the chocolate and butter together. Place both ingredients into a heatproof bowl and place over a pan of simmering water; make sure the base of the bowl doesn't touch the water. Heat gently, stirring until melted and smooth.
- Take the bowl off the pan and mix in the Rice Krispies, gently folding until covered. Spoon the mixture onto each cake, pressing lightly to stick to each cupcake. Lightly press two Mini Eggs into the Rick Krispie topping, leave the cupcakes on a wire rack to set. This should take around 1 hour.
This cupcake recipe isn't too difficult but the result is a real show stopper, perfect for the Easter holidays. I have a lot of baking posts coming up with ideas on how to use up all your Easter chocolate so make sure you check back for them, I promise you won't be disappointed...