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Easy Easter Chocolate Cupcakes

Makes 24 fairy cakes or 12 cupcakes

Easy to make and delicious to eat! These gluten free Easter chocolate cupcakes are sure to go down a treat with the family and perfect to make with children. 

Free from Gluten, Soya, Wheat
Vegetarian

Ingredients

Change Quantities:
  • CHOCOLATE CUPCAKES
  • 1 FREEE Sponge Mix
  • 3 tbsp cocoa powder
  • 3 tbsp water
  • 3 eggs
  • 120ml oil
  • paper cake cases
  • CHOCOLATE TOPPING
  • 100g icing sugar
  • 2 tbsp cocoa powder
  • 75g butter, softened
  • mini chocolate eggs or smarties for decoration

Chocolate Cupcakes

  1. Pre-heat the oven.
  2. Stand 24 paper cake cases in the holes of 2 cake trays.
  3. Put the sponge mix into a mixing bowl, add the cocoa and stir to combine.
  4. Break the eggs into the bowl, add the oil and water and beat everything together until smooth.
  5. Divide the mixture between the prepared cake cases.
  6. Bake the cakes for 18-20 minutes, until the sponge springs back when touched.
  7. Transfer the cakes to a wire rack and leave to cool.

Chocolate Topping

  1. Sieve the icing sugar and cocoa into a mixing bowl and stir to combine.
  2. Add the softened butter and mix to a smooth paste.
  3. Pipe or spread the paste over the cold cakes.
  4. Place some mini chocolate eggs or smarties on top for decoration.

Equipment

24 fairy cake or 12 paper cake cases, 2 x cake trays, piping bag (optional) and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

18-20 minutes

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Find a recipe

Ingredients

Change Quantities:
  • CHOCOLATE CUPCAKES
  • 1 FREEE Sponge Mix
  • 3 tbsp cocoa powder
  • 3 tbsp water
  • 3 eggs
  • 120ml oil
  • paper cake cases
  • CHOCOLATE TOPPING
  • 100g icing sugar
  • 2 tbsp cocoa powder
  • 75g butter, softened
  • mini chocolate eggs or smarties for decoration

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