Customer Service 0800 865 4444
Equipment Service Line 0871 976 9788

Gooey Easter Chocolate Cupcakes made with Sweetbird Chocolate Sauce

Sweetbird Chocolate Sauce Easter Cupcakes

Try our delicious Gooey Easter Chocolate Cupcakes, they'll go down a treat this Easter.

Sweetbird Chocolate Sauce Easter Cupcakes

Try our delicious Gooey Easter Chocolate Cupcakes, they'll go down a treat this Easter.

These Easter chocolate cupcakes are really simple to make, you can use your own 'go to' chocolate cake recipe or use our favourite, as featured in our Messy Kahlua Cream & Strawberry Chocolate Cake blog.

These yummy Easter treats have a gorgeous gooey centre, for this we used delicious Sweetbird Chocolate Sauce.

These cupcakes would be nothing without the amazing topping. We iced these them with smooth chocolate frosting and decorated with vibrate toppings such as Zuma mini rainbow chocolate beans and Dinkum fruit crispies.

Sweetbird sauces and syrups work well in cakes as well as coffee and hot chocolate. You can use Sweetbird Chocolate Sauce for fillings, toppings and to make hot chocolate.

Serves: 12
Prep Time: 40 Mins
Baking Time: 25 Mins

For the Cupcakes
400g granulated sugar
2 large eggs, room temperature
245 ml hot water
60g unsweetened cocoa
1 tsp salt
350g sifted all-purpose flour
2 tsp baking soda
1 tsp baking powder
220ml vegetable oil
220ml buttermilk, room temperature
1 tbsp vanilla extract

For the Topping
50g margarine, melted
45g unsweetened cocoa powder
75ml Semi-skimmed milk
1 teaspoon vanilla extract
450g icing sugar
Zuma mini rainbow chocolate beans
Dinkum fruit crispies
Dinkum Micro Mallows

Sweetbird Chocolate Sauce Easter Cupcakes
To Make the Chocolate Cake

Preheat your oven to 180 degrees c/ gas mark 4. Line your cake tray with colourful cupcake cases.

In a large bowl whisk the granulated sugar and eggs until combined.

In a separate bowl combine the hot water, cocoa powder and salt, then slowly add this to the sugar and egg mixture.

Gradually add in flour, baking soda, and baking powder; whisking on a low setting.

Once combined add the oil, buttermilk, and vanilla extract. Be carefully not to overmix.

Spoon out the cake mixture into the 12 cupcake cases and bake for 20 minutes. Test by lightly pressing the top of the cupcakes, if the sponge bounces back they are ready.

Leave the cakes to cool completely, before scooping out the middle of the cake and adding the Sweetbird Chocolate Sauce. Replace the cake middle before adding the frosting.

To make the Chocolate Frosting

In a large bowl, combine the margarine and cocoa powder, then add milk and vanilla and beat until smooth.

Gradually beat in icing sugar until you have a thick paste. Adjust with more milk or icing sugar if necessary.

Top each cupcake with frosting and decorate with colourful toppings such as Zuma mini rainbow chocolate beans and Dinkum fruit crispies.

Updating your Basket