Cherry & almond Easter cupcakes
These little Simnel cakes are really almondy, with pieces of marzipan in the mix - and they look gorgeous
Easter brownie bites
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 24 mini brownies
Skip to ingredients
- 175g butterchopped
- 150g dark chocolate
- 250g light brown soft sugar
- 85g self-raising flour
- 50g cocoa powder
- 3 large eggsbeaten
- 100g milk chocolate chips
- 24 mini chocolate eggsplus extra to decorate
Nutrition: Per serving
- kcal194
- fat12g
- saturates7g
- carbs19g
- sugars15g
- fibre1g
- protein3g
- salt0.2g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Line 24 holes of a mini muffin tray with paper cases. Put the butter, dark chocolate and sugar in a pan and heat it very gently, stirring all the time until the butter and chocolate have melted. Remove from the heat and leave to cool for a few mins.
step 2
Meanwhile, sift the flour, cocoa and a good pinch of salt into a large bowl. Stir in the warm, melted chocolate mixture and the beaten eggs, then add half the chocolate chips and mix until just combined.
step 3
Divide the mixture between the cases and place a mini egg into the middle of each muffin, pushing down gently. Bake for 12-15 mins until cooked but still gooey in the centre – they will continue cooking a little as they cool down. Leave to cool for 10 mins in the tin before transferring to a wire rack to cool completely.
step 4
Melt the rest of the chocolate chips in short bursts in the microwave, or in a bowl set over a pan of simmering water, stirring frequently. Leave to cool until it is quite thick, then dot a small amount on each cake and stick on some more mini eggs.
