Chocolate Easter Cupcakes

12 servings, ready in 35 minutes

Enjoy this quick & easy Chocolate Easter Cupcakes recipe from the SPLENDA® Brand. This simple, make ahead recipe is established with just a few steps! Try it now with SPLENDA® Sugar Alternative, Granulated!

Serves: 12
Preparation time: 20 minutes
Cooking time: 15 minutes

Method

Preheat the oven to 180°C. Line a 12-hole muffin pan with papers.

Crack the eggs in to a mixing bowl and add 5 tablespoons of SPLENDA® Granulated. Whisk with an electric whisk for around 5-6 minutes until the mixture is really thick and about 4 times in volume.

Using a whisk, fold in the flour and cocoa. Use the same cutting motion you would with a spoon. Once combined, scoop the mixture into the cases and bake for 10-12 minutes until springy. Remove from the oven then cool.

Stir the solid chocolate and allbran together with the remaining 1 tablespoon of SPLENDA® Granulated. Pile this on top of the cakes to create a nest. Fill with mini eggs then dust with glitter.

 

Ingredients

  • 3 large eggs
  • 6 tbsp SPLENDA® Granulated
  • 70g self raising flour, sifted
  • 30g cocoa powder, sifted
  • 50g 70% cocoa solid chocolate
  • 100g allbran
  • Edible glitter and decorations

Nutrition information

per serving
Energy 94kcal
Fat 3.80g
of which saturates 1.60g
Carbohydrate 11.4g
of which sugars 4.30g
Salt 0.30g

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