Sunday, 20 March 2016

Choc-Chick Cakes






Following an enormous haul of Easter Eggs last year, enough to rival an entire production line at Cadburys, it was suggested that this year our family undertake a Secret Santa-type approach to Easter Egg purchasing. A sort of Secret Easter Bunny if you like. After very vocal, very strong objections from yours truly were firmly rejected (I just can't see the problem with 'too many' Easter Eggs...) I realised I needed to get my Easter chocolate fix from someplace else. 

I hatched a plan to bake these crackin' Choc-Chick cupcakes and, no yolk, they are pretty egg-cellent!

(I think we may have answered the question of how many Easter puns it is possible to get into a single sentence). 


Choc-Chick Cupcakes

For the cakes:
150ml pot natural yogurt
3 beaten eggs
175g caster sugar
140g self-raising flour
1 tsp baking powder
100g cocoa powder
100g dark chocolate, chopped into gravel sized pieces
175g unsalted butter, melted

For the icing and decoration:
50g dark chocolate
100g softened butter
200g icing sugar
a little milk if needed
Yellow, black and red fondant icing to decorate

1. Line a 12-hole muffin tin with paper cases and preheat oven to 190C/fan 170C/gas mark 2. In a jug, mix the yogurt and beaten eggs 
3. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle. Add the yogurt mix, chopped chocolate and melted butter. Quickly fold in with a spatula or metal spoon – don’t overwork it. 
4. Spoon into the cases and bake for 18-20 mins or until risen and springy to the touch. Cool in the tin for a few mins, then lift the cakes onto a wire rack to cool completely. 
5. For the icing, melt the chocolate and allow to cool for a few minutes until no longer hot to touch. Beat together the butter and icing sugar and fold through the melted chocolate
6. Once the cakes have completely cooled, spread the icing over each cupcake. Decorate by rolling out the yellow fondant icing and, using a cookie cutter the same diameter as the cupcakes, cut 12 circles. Place on the top of each cupcake. Cut out a little more yellow fondant icing for the feet, form the black icing into eyes and the orange icing into the little beaks. 

Baker's notes...
  • The cakes keep in an airtight container for up to 3 days 
  • Have a very Happy Easter!