I thought seeing I haven't made a blog post in a while and it's Easter in a week better get in with an Easter recipe so here we go!

Ingredients:

115g of butter
115g of castor sugar
2 eggs
85g of self-raising flour
25g of cocoa powder

For Buttercream:

85g of butter (safe to say there's a lot of butter in these)
175g of icing sugar
Dash of milk
Bit of vanilla extract

and for a bit of decorating grab some mini eggs from your local bunny or supermarket (whichever is closest) and some sprinkles if that tickles your fancy

Instructions:

1. Preheat your oven to 180 degrees and put 12 cases in a tray

2. Beat eggs and castor sugar in a bowl and beat together until it looks normal. Gradually beat in the eggs and realise this makes the mixture look disgusting

3. Realise you're too lazy to sift the flour and just pour it and the cocoa powder in and thank god that it made the mixture look normal again after the egg incident. Fold them through like the pro that you are

4. Spoon the mixture into the cases and get annoyed because it was meant to make 12 but apparently only makes 9 at the most so now you have to take out 3 cases. Put the tray into the oven to realise that you actually didn't turn it on properly, so turn it on then wait and then put it in and bake for about 20 mins

ICING TIME MY FAVOURITE

5. Chuck the butter in a bowl and beat it uppp and sift (yes I thought I should actually sift this time) in the icing sugar and beat again. Then add your milk and vanilla in to make it look like yummy normal icing

6. Optional Step- add some colouring if you're feeling colourful (I did rose pink cause I felt that was Eastery)

7. Put your icing in a piping bag and get piping and decorate however you please

Recipe Notes:

WARNING!!!!! DO NOT PUT ICING ON CUPCAKES THAT AREN'T COMPLETELY COOLED DOWN you will regret not waiting, I know it's hard but they'll be gross

A Teaspoon and a Bit

CHOCOLATE EASTER CUPCAKES