Spring is officially here. Why not celebrate with chocolate nest cupcakes with chocolate buttercream and chocolate eggs? (Unless you’ve given up chocolate for Lent, in which case I apologise. Perhaps save this recipe to use in a few weeks’ time?)
In my family this recipe is known as “THE” chocolate cake recipe. I think my Mum found it ages ago in a copy of Good Housekeeping. The oil and golden syrup in the recipe makes the chocolate cake dense, moist and close to a fudge cake.
I made a large sandwich cake version of this recipe last year with Cadbury’s mini eggs – you can check that out here.
As these chocolate cupcakes are smaller, I used “micro” chocolate eggs this time (yes, that’s what they were called on the packet).
This is a great recipe if you don’t have the luxury of an electric mixer to help you. As long as you sift the dry ingredients, it’ll all very easy to stir by hand without having to worry about lumps.
Ingredients (makes 18-24 chocolate cupcakes)
