Chocolate Easter Cupcakes With Cornflake Crispy Nests
Servings: 12 cupcakes
Equipment
- 12 hole muffin tin lined with paper cases
Ingredients
For The Cupcakes
- 115 g margarine I used Stork
- 115 g caster sugar
- 2 large eggs
- 115 g self raising flour
- ½ teaspoon baking powder
For The Crispy Chocolate Nests
- 40 g margarine I used Stork
- 3 tbsp golden syrup
- 6 tbsp hot chocolate powder
- 18 tbsp cornflakes or other flaked cereal
- To Decorate
- 36 mini easter eggs with sugar shells - these weren't Cadbury's any similar type are fine
Instructions
- Place all of the cupcake ingredients in a mixing bowl and beat until well mixed. Spoon into 12 muffin paper cases in a 12-hole muffin tin.
- Bake in preheated oven 190°C, 170°C fan, Gas mark 5 for 15 -20 minutes. Allow to cool.
- For the chocolate nests, gently melt the margarine and syrup, then stir in the chocolate powder and cornflakes. Place a tablespoon of mix on each cupcake in a nest effect and leave to set. Serve decorated with mini eggs.