Recently I gave up chocolate for Lent. I’m not a particularly religious person but I felt that since Christmas I had been over indulging by eating chocolate every day and I was starting to feel a bit sluggish so it was time for a change. I still allowed myself other junk food non-chocolate treats but small victories eh?! I’d purposely been avoiding this Zoella video (ft. Mark Ferris) because I knew that I’d crumble quicker than a biscuit dipped in tea (sorry!) once I had watched it.
I actually ended up going over the Lent period because it turns out that Lent ended on the 13th April this year, so I definitely did my time plus a bit. I then allowed myself to watch the Easter Chocolate cupcake video and decided to give them a go. I had to make a small change though as I didn’t have any Shredded Wheat so I used Weetabix instead and I couldn’t find any mini eggs for love nor money so Golden Eggs by Galaxy would just have to do.
This recipe is a good one for using up that bag of left over Easter treats!
This is a Mary Berry recipe so I have shamelessly copied and pasted it below:
- 4tbsp Water boiling
- 40g Cocoa powder
- 3Egg(s) (free range)
- 175g Butter (unsalted) softened
- 165gUnrefined golden caster sugar
- 115g Self-raising white flour
- 1tsp Baking powder rounded
- 60g Butter (unsalted)
- 30g Cocoa powder
- 3tbsp Milk (whole)
- 250g Unrefined golden icing sugar
- 2 Family sized milk chocolate bars
- 3 Weetabix biscuits
- 1 pack of Galaxy Golden Eggs.
I made the chocolate nests first so that they were cooled and ready by the end of the whole process. Just melt the chocolate, crumble in the Weetabix and give a good stir. Once slightly cooled add however many Golden Eggs to the top and place in the fridge to set.
The Mary Berry Method for the cakes:
- Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk.
- Divide the mixture equally between paper cases. Bake in a preheated oven at 200 degrees (or gas mark 6) for around 15 minutes until well risen and springy to the touch. Leave cakes to cool.
- To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make glossy and spreadable. IF the icing is too thick, gradually add the milk until it reaches the desired consistency. Pipe over the cupcakes.
- Add your chocolate nests or additional decoration.
I must admit, I got a little over confident by the icing stage and just threw everything into the bowl together but it still worked. These are honestly some of the best chocolate cupcakes I have ever made (and the prettiest!) usually if I make anything with chocolate it comes out super dry but the sponge in these cakes is really light and tastes great! I suspect it has something to do with the boiling water method which I have never used before but I will definitely be using it again in the future. Maybe not for a while though because I have now eaten my weight in chocolate cake mixture.