Servings: 12 cupcakes
Calories: 250kcal
Cost: $15
Equipment
- Muffin tin
- Paper cases
- Mixing bowls
- Electric mixer or whisk
- Piping bag and nozzle
- Toothpick
Ingredients
- 75 g soft butter
- 120 g sugar
- 1 egg
- 1 pinch salt
- 200 g flour
- 3 tbsp cocoa powder
- 100 ml milk
- 2 tsp baking powder
- 20 pieces chocolate eggs (quartered)
- 250 g mascarpone
- 200 g cream cheese
- 1 pack vanilla sugar
- 200 g powdered sugar
- 30 pieces chocolate eggs (for decoration)
- q.s. Hazelnut brittle (for sprinkling)
Instructions
- Preheat your oven to 180°C (fan) or 160°C (conventional) and line a muffin tin with paper cases.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and mix well.
- Stir in the salt, flour, cocoa powder, baking powder, and milk until smooth.
- Press quartered chocolate eggs into the batter, then fill the molds evenly.
- Bake for 20-25 minutes or until a toothpick comes out clean, then cool completely.
- For frosting, beat together mascarpone, cream cheese, vanilla sugar, and powdered sugar until smooth.
- Once cupcakes are cooled, pipe the frosting on top and decorate with hazelnut brittle and two and a half chocolate eggs.
Notes
Experiment with different candies based on the season or theme.
Store in an airtight container for up to two days or freeze unfrosted cupcakes for longer storage.
For a festive look, try using themed cupcake wrappers or garnishing with edible glitter.
Nutrition
Calories: 250kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 18g | Vitamin A: 200IU | Calcium: 45mg | Iron: 1mg
Tried this recipe?Let us know how it was!