stracciatella cupcakes with tahini fudge frosting

stracciatella cupcakes with tahini fudge frosting



    • 125g butter, softened
    • 125g caster sugar
    • 2 free range, room temperature eggs
    • 125g self-raising flour
    • 2 tbsp milk
    • 70g dark chocolate, grated

    For the tahini fudge frosting:

    • 125g butter, softened
    • 330g icing/powdered sugar
    • 50g cocoa
    • 50g tahini
    • 1 tbsp milk

    Just because it

    • Whoppers malt eggs
    • Mini Malteser bunnies
    • “fried eggs” made with splodges of melted white chocolate and Reese’s pieces left to harden on parchment paper, completed with halved Whopper eggs


    1. Preheat the oven to 350F/180C bake. Line as many mini cupcake tins as you have (unfortunately I only have two trays to make 24 at a time) with cupcake cases.
    2. Beat the butter and sugar on high speed until fluffy. Add the eggs one at a time, along with the vanilla essence with the final addition. Slowly mix in the flour, then add enough milk to make the batter a smooth, droppable consistency. Beat in the grated chocolate until just combined through.
    3. Spoon into the cupcake cases using two teaspoons so they are ~2/3 full. Bake in the oven for 15-20 minutes until the tops are rounded and golden. Remove to cool on a wire rack for five minutes before removing from the cases.
    4. While the cupcakes are baking and cooling, prep the frosting. Beat the butter on high speed, then gradually add the sugar and cocoa until smooth. Beat in the tahini, and finally a little milk to make for a smoother consistency.
    5. I always bring my cupcakes in egg cartons because they fit perfectly and add to the surprise! When they are cool, I transfer them to the cartons to decorate. Using a 1M Wilton piping tip fitted to a bag, swirl a wee easter nest atop the cupcakes before decorating with one of the assortment of toppings!
    6. These are best served as fresh as possible (the day of or morning after, ideally!).
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