• 150g unsalted butter, softened
  • 150g caster sugar
  • 3 medium free-range eggs
  • 160g self-raising flour
  • 4 tbsp cocoa powder, sifted
  • 2 tbsp fresh semi-skimmed milk
  • 60g white cooking chocolate, chopped into pieces

For the icing

  • 25g unsalted butter
  • 200g icing sugar
  • 1 tbsp cocoa powder, sifted
  • 144g mini eggs, to decorate


  1. 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4. Line 2 cupcake tins with 16 small paper cases.

  2. 2

    Place the butter and caster sugar in a bowl and beat using a handheld electric mixer until the mixture is pale and fluffy. Add the eggs, flour and cocoa powder and continue to beat for a few minutes more. 

  3. 3

    Add enough milk to make the mixture a soft, dropping consistency, then use it to half fill the cases. Place a piece of white chocolate in the centre of each cake, then top with the remaining mixture. Bake in the oven for 15-20 minutes until well risen and firm to the touch. Allow to cool completely.

  4. 4

    Meanwhile, put the butter and 2 tbsp water in a small saucepan and heat gently until the butter melts. Remove from the heat and add the icing sugar and cocoa powder. Beat with a wooden spoon until smooth. While the frosting is warm, spread a little on top of each cake and decorate with mini eggs.

Nutritional Details

Each serving provides
  • Energy 1176kj 281kcal 14%
  • Fat 13.7g 20%
  • Saturates 7.9g 40%
  • Sugars 28.8g 32%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1897kj/453kcal

Each serving provides

35.7g carbohydrate 1.0g fibre 3.4g protein

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