Chocolate puddle cupcakes

Bake these chocolate cupcakes and top with smooth buttercream, chocolate eggs and bunnies for a sweet Easter treat

  • Prep:40 mins
    Cook:20 mins
    plus cooling
  • Easy

Nutrition per serving

  • kcal 248
  • fat 14g
  • saturates 8g
  • carbs 25g
  • sugars 20g
  • fibre 1g
  • protein 4g
  • salt 0.35g


  • 3 large eggs
  • 85g golden caster sugar
  • 3 tbsp butter, melted
  • 70g plain flour
  • 2 tbsp cocoa
  • ½ tsp baking powder
  • 60g milk chocolate
  • 100g mini chocolate eggs and bunnies, to decorate
  • 90g soft butter
  • 90g icing sugar
  • ½ tsp vanilla extract


  1. Heat oven to 180C/160C fan/gas 4. Put 12 cases in a 12-hole cupcake tin. Whisk the eggs and sugar together until light and fluffy – this will take about 5-8 mins with a stand mixer or 10 mins using an electric hand whisk. The mixture will have increased in volume and should be thick enough to leave a trail when the whisk blades are lifted.

  2. Gently fold in the melted butter. Sift the flour, cocoa and baking powder over the surface and fold in using a large metal spoon, trying not to knock out too much air. Divide the mixture between the cases, then bake for 15-20 mins until well risen and the sponge springs back when gently pressed. Leave to cool in the tins for 5 mins, then lift out onto a rack.

  3. To decorate, microwave the chocolate on medium for 20-30 secs, stirring every 5 secs, until melted. Gently stir until smooth. Spoon 12 'puddles' of chocolate onto a piece of foil. Divide the chocolate eggs and bunnies between the puddles, to decorate. Leave to set in the fridge or in a cool place.

  4. Beat the butter, icing sugar, vanilla and and 2 tsp boiling water together using an electric whisk for 4-5 mins until light, pale, fluffy and nearly doubled in size. Spoon into a piping bag with a star nozzle. Pipe onto the cupcakes, then stick the chocolate puddles on top.

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