I’ve chosen to use a rich chocolate mudcake for these cupcakes, but they would be equally delicious vanilla or any other flavour of your choosing!
Dark Chocolate Mud Cupcakes Ingredients (makes 12)
90g softened butter
1 cup brown sugar, firmly packed
⅔ cup self-raising flour
2 tablespoons cocoa powder
⅓ cup almond meal
⅔ cup water
60g dark chocolate melts, melted
125g butter, softened
1 ½ cups icing sugar
2 tablespoons milk
2 teaspoons vanilla essence (or flavouring of your choice)
Green food colouring
Wilton grass icing nozzle tip
1 bag of Cadbury “Mini Eggs” or equivalent
Preheat the oven to 170°C (150°C fan-forced). Line a 12-hole muffin tin with patty pans.
Beat butter, sugar & eggs in a large bowl with electric mixer until light and fluffy. Add in sifted flour and cocoa, almond meal, water and melted chocolate.
Fill each patty pan approximately ⅔ of the way full. Bake for around 25 minutes or until a skewer inserted comes out clean. Stand cakes in tin for 5 minutes before transferring them to a wire rack to cool.
To make the frosting, beat butter in a medium bowl with electric mixer until light and fluffy. Beat in icing sugar, vanilla and milk in two batches. Add green food colouring until desired colour is reached (start slowly, the colouring is often very strong!) If the frosting is too stiff, add more milk. If it’s too runny, add more icing sugar.
Spoon frosting into a piping bag with a grass tip attachment. Pipe frosting vertically onto the cupcake until each cupcake is fully covered. Top with 3 mini eggs.
Frosting & cake recipes adapted from the Australian Women’s Weekly ‘Cupcakes by Colour’ cookbook.