@sugarmamascakeshop: Mini Egg Cornflake Crunch Cupcakes 🐣🍫 Chocolate Cupcakes • 200g baking spread • 150g white granulated sugar • 50g brown sugar • 4 eggs • 125g self-raising flour • 50g cocoa powder • 25g black cocoa powder •. 2/3 table spoons milk to loosen. Method 1. Preheat oven to 160°C fan / 180°C and line a cupcake tray. 2. Cream together baking spread, white sugar and brown sugar until light and fluffy. 3. Add the eggs one at a time, mixing well between each addition. 4. Fold in self-raising flour, cocoa powder and black cocoa powder until combined. 5. Divide the batter between cupcake cases and bake for 18–22 minutes. While the cupcakes are still warm, poke holes across the top with a skewer or cake tester and lightly pour a little milk over them so it soaks in and keeps them extra moist. Allow to cool. ⸻ Filling Use a large round nozzle (like a 1A) to hollow out the centres. Fill the middle with chocolate spread ( ganache is of course great too!) and add a small blob on top so the crunch topping sticks. ⸻ Mini Egg Cornflake Crunch • 200g milk chocolate • ~50g chocolate spread (optional) • 50g block butter • 2 tbsp neutral oil • Cornflakes (enough to fully coat in chocolate) • ¾ large bag crushed mini eggs Method 1. Melt milk chocolate, butter, chocolate spread and oil together until smooth. 2. Stir in cornflakes until fully coated. 3. Fold through crushed mini eggs. Allow to cool and firm up slightly before topping the cupcakes. Spoon the mixture on top of the cupcakes. Finish with 3 mini eggs on each cupcake. ✨tip to super tall cupcakes. Allow the mixture to sit for 30mins - 1hr before baking. . . . . #viralcake #minieggcake #chocolatecake #easterbaking #BakeWithMe

Khalia Newman | Sugarmama’s 🧁

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Saturday 14 March 2026 07:45:32 GMT