Chocolate Fudge Easter Cupcakes

Easter is not a big celebration for us. It's pretty much another day. But I couldn't just let it pass without even the smallest chocolate treat! So I baked these absolutely yummy Chocolate Fudge Easter Cakes that I found at the The Goddess's Kitchen. It's a simple recipe, where all the cake ingredients are mixed in one go, and you can decorate the cupcakes anyway you like. I believe in the original recipe the cupcakes were made smaller, but I had Easter design paper liners, which were regular size, so I used them instead. With this size, I baked them for 25 minutes. I don't have golden caster sugar, so used regular caster sugar, and reduced the amount a little. I used hundreds and thousands to sprinkle and topped them with a small chocolate egg, which I got at the bi-monthly Farmer's Market.

You can find the original recipe here.

Happy Easter, everyone!

Soft butter 140g
Caster sugar 130g
Eggs 3 medium
Self raising flour 100g
Cocoa 25g sifted

For the frosting:
Baking chocolate 85g, broken
Soft butter 85g
Icing sugar 130g, sifted
Hundred and thousands
Chocolate Eggs

Heat oven to 190C/fan 170C/gas 5 and line a muffin pan with paper liners. Tip all the ingredients for the cake into a mixing bowl and beat for 2 mins with an electric hand-whisk until smooth. Divide between the cases so they are two-thirds filled, then bake for 12-25 mins until risen, depending on size. Cool on a wire rack.
For the frosting, microwave the chocolate on high for 1 min. Cream the butter and sugar together, then beat in the melted chocolate. Spread on the cakes and decorate.