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Sailing Holidays Italian Riviera: Easter Chocolate and Coffee Cupcakes

March 29, 2013

These were a surprise order this week but were quick and easy to make and were much appreciated by the recipients. If you don’t like coffee, leave it out of the cake mixture and use cocoa in the icing instead of coffee granules. Delicious for Easter tea, a yummy surprise or as gifts.

Delicious Easter Cakes

Delicious Easter Cakes

Ingredients for 12 cakes:

  • 85g dark chocolate, 60 – 70% cocoa solids, broken up

    Easter Chocolate and Coffee Cupcakes

    Easter Chocolate and Coffee Cupcakes

  • 85g butter
  • 1 tsp coffee granules
  • 1 tbsp milk
  • 200g self-raising flour
  • 1 tbsp cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 85g light muscovado sugar
  • 50g caster sugar
  • 1 egg
  • 150ml Greek or Greek style yoghurt


  1. Preheat the oven to 170C/gas 5 and line a 12 hole muffin tin with paper cases.
  2. Put the chocolate and butter in a small pan over a low heat to melt.
  3. Stir the coffee into the milk to dissolve then add to the chocolate.
  4. As soon as the chocolate and butter are melted, remove from the heat and leave to cool.
  5. Measure the flour into a large bowl. Take out 1 tbsp of flour and replace with the 1 tbsp of cocoa.
  6. Stir the bicarb into the flour.
  7. Add both the sugars to the flour and rub with your fingers to remove any lumps.
  8. Beat the egg and yoghurt together in a small bowl.
  9. Add egg and yoghurt to the flour.
  10. Pour the chocolate into the flour bowl.
  11. Mix gently with a lrage metalspoon until just combined. Do not overmix or beat as this will make the mixture heavy and cause it not to rise.
  12. Divide the mixture between the 12 cases and bake for 10 – 15 minutes until just cooked.

    Happy Easter!

    Happy Easter!

  13. Remove from the oven and cool on a wire rack.

Ingredients for the coffee icing:

  • 180g butter, softened
  • 325g icing sugar
  • 1.5 tbsp milk
  • 2 tsp coffee granules


  1. Beat together the butter and icing sugar until just combined.
  2. Stir the coffee into the milk until dissolved.
  3. Add to the butter and beat well until smooth.
  4. Spoon icing into a piping bag with a large star nozzle and pipe swirls onto the top of each cake.

For the decoration:

I used Cadbury’s mini eggs for the top of mine, but any favourite chocolates or sugar decorations will be eggcellent!

Best eaten on the day you make them!



Why not come and try these on board our beautiful sailing yacht ‘First Essential’?


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