Easter Choc Chip Cupcakes

Makes: 18 Cupcakes Oven: 180 °C / 375 °F
Preparation Time: 1 hour 30 minutes Baking Time: 10 – 12 minutes

Ingredients

360 g Cake flour (3 cups)
3 ml Salt (½ tsp)
5 ml bicarbonate of soda (1 tsp)
125 ml Cocoa (½ cup)
10 g Anchor Instant Yeast (1 packet)
250 g Butter
400 g Sugar (500ml) (2 cups)
3 Large eggs
5 ml Vanilla essence (1 tsp )
200 ml Warm milk
200 ml Cold water
250 ml Dark chocolate chips

Fudge Icing

60 ml Milk
50 g Margarine
400 g Icing sugar
Food colouring of choice

Decoration

Chocolate eggs
Chocolate bunnies

Method

  1. Mix the flour, salt, bicarbonate of soda and cocoa together. Add the Anchor Instant Yeast and mix.
  2. Cream the butter and sugar together, until light and creamy. Add the eggs, one at a time, beating well after each addition. Add vanilla essence.
  3. Add the dry ingredients, milk and water, alternatively to the butter mixture – mixing well after each addition. Add the chocolate chips and stir until well distributed.
  4. Place 18 paper baking cups into muffin pan hollows and fill ¾ of the cup with the batter.
  5. Arrange 3 small containers on top of the muffin pan to elevate the plastic cover. Cover with greased plastic and rise until the batter reaches the top of the paper cup, about 10 – 15 minutes.
  6. Bake in a preheated oven at 180 °C / 350 °F for 10 – 12 minutes. Allow to cool and spread with the fudge icing. Decorate with small chocolate eggs and chocolate bunnies.
Easter Choc Chip Cupcakes