Celebrate the Easter long weekend with these easy-to-make cupcakes! A rich chocolate sponge infused with natural maple sweetness, topped with creamy cream cheese frosting and crunchy mini eggs. These delightful treats are perfect for baking with kids and sharing with family - simple, festive, and delicious!

Ingredients

For the cupcakes

• 1 cup self-raising flour
• 1/2 cup cocoa powder
• 1 cup maple sugar
• 1/2 cup unsalted butter
• 1 large egg
• 2/5 cup whole milk
• 1/2 tsp vanilla extract

For the topping

• 1 cup cream cheese, softened
• 1/2 cup butter, softened
• 1/2 tsp pure vanilla extract
• 3 tbsp + 1 tsp pure Canadian maple syrup (preferably amber syrup for its rich taste)
• Mini eggs, for optional decoration
• Instructions

Instructions

1. Heat the oven to 180 degrees (C). Line a 12-hole muffin tin with muffin cases. Combine the flour, cocoa powder and a pinch of salt in a large bowl.
2. In another large bowl use an electric hand mixer to beat together the maple sugar and butter until pale and fluffy. In a jug, whisk together the egg, milk and vanilla.
3. Add half the flour and half the milk/egg mixture to the creamed butter and maple sugar, then beat together. Add the rest of the flour and milk/egg mixtures and beat again to make a smooth batter.
4. Divide the batter between the muffin cases, then bake for 20 minutes or until risen and a toothpick or skewer inserted into a cake comes out clean.
5. Remove from the oven and leave to cool in the tin for a couple of minutes, then remove to a rack to cool completely.
6. Beat together the cream cheese and butter in a bowl until light and fluffy. Then add the vanilla and maple syrup.
7. Pipe the buttercream on top of each cupcake, then decorate with mini eggs.

Recipe courtesy of MaplefromCanada