Cakes Cupcake / Muffins Recipes

Easter chocolate cupcakes

By on 23.03.13

I don’t regularly eat and make cupcakes as I don’t like buttercream frostings. But for this occasion I made cupcakes! My way. This is a super chocolat-y chocolate cupcake with pieces of chocolate inside, chocolate ganache and chocolate easter eggs on top. Yes, I like chocolate.


I haven’t been posting a lot lately, it’s mainly because I’m busy with school and my new cooking website Together with three friends I run Spaatel, which does not only contain breads and sweet things like Hungry At Midnight does. The website is written in Dutch, but of course you can read it with Google translate. Check it out, we have yummy things there.

It’s been such a long time since my last post I haven’t even told you that my cousin made an iOS app for Hungry At Midnight, which you can download here! And I recently achieved 300 likes on Facebook! Thank you all.

I know you want to eat these awesomely chocolate cupcakes, so here’s the recipe. I’m not sure if the chocolate easter eggs are common in other countries? Here they are sold everywhere and people hide them on easter, so the kids can seek them.

Easter chocolate cupcakes
Serves: 6
  • 60g butter
  • 50g sugar
  • 1 egg
  • 85g all purpose flour
  • 15g Dutch cocoa
  • 3g baking powder
  • 40g milk
  • 40g chopped dark chocolate
  • 40g chopped dark chocolate
  • 35g heavy cream
  • 6 chocolate easter eggs
  1. Preheat oven to 350ºF/ 175ºC.
  2. Sift flour, cocoa and baking powder together in a bowl set aside.
  3. In a bowl, whisk together butter and sugar until fluffy.
  4. Add the egg and whisk until incorporated.
  5. Add one third of the flour mixture and mix in, add half of the milk and mix. Continue adding another third of flour mixture, the other half of milk and the last third of flour mixture.
  6. Add half of your chopped dark chocolate in the batter and stir in.
  7. Line 6 muffin cups and fill with the batter. Bake for 15-20 minutes.
  1. For the topping, bring heavy cream to a boil and pour over the chocolate. Let it sit for a minute and then stir until it's smooth.
  2. Decorate the cupcakes with the ganache and a chocolate easter egg.



  • violet


Gail Ho
Mahé, Seychelles

Hello! My name is Gail, I'm a pastry chef currently working in Seychelles. I've studied industrial design engineering and the french art of pâtisserie in Paris. I've been working in Amsterdam, Paris, Biarritz and now in Seychelles.