Mini treats are a major success for Easter

Mini treats are a major success for Easter
Sweet Treats


Cupcakes are an easy treat to make with friends or family. These chocolate cupcakes are perfect if you have an hour or two to spare, and the chocolate nests are a perfect addition to any spring/summer get-together.


130g real butter, at room temperature

130g caster sugar

130g plain flour

1 tsp vanilla extract

2 eggs

30g cocoa powder

20ml milk

Chocolate ganache icing

100g milk chocolate

100g dark chocolate

150ml double cream

Chocolate nests

200g milk chocolate

6 large Shredded Wheat biscuits

1 packet of mini eggs

To bake your chocolate cupcakes, preheat your oven to 200°/180° fan/gas mark 6. Line a cupcake tray with 12 cupcake cases.

Cream your butter and sugar until pale and fluffy. Whisk your two eggs and vanilla extract in a bowl. Pour and whisk to combine with butter and sugar. In a separate bowl, combine your flour, cocoa powder and baking powder. Add your dry ingredients into your wet ingredients and combine until smooth. Add your dash of milk and mix to create a smooth cupcake batter.

Divide into your cupcake cases and bake for 15 minutes. The sponge should be cooked completely through and springy to touch.

For your chocolate icing, heat your double cream in a saucepan until warm, but not boiling. Break your chocolate into squares and add to the warm cream. Cover this with a bowl, or a lid and leave for five minutes. This will melt the chocolate in the cream leaving you with a smooth delicious mixture. Mix well with a spoon to combine the two together and set aside to cool. Once cooled and slightly thickened, whisk with a hand whisk, or electric whisk to create your icing.

To create chocolate nests, melt your chocolate using a double boiler. To do this, fill a pot with boiling water, and place a clean, dry bowl on top, trapping the heat between the water and the bottom of the second bowl. Add your chocolate to the bowl and let this melt. Stirring occasionally to help the process along.

Smash the shredded wheat up into little bits and add to the chocolate mixing well to cover all the cereal in chocolate. Using 12 empty cupcake cakes, mold nests of chocolate. Add your chocolate eggs and leave in the fridge to set.

Once your cupcakes are completely cool, spread a layer of chocolate icing and place a nest on top.