Recipe: Chocolate orange cupcakes made with Easter leftovers

Article by Verity Annear April 13, 2018
Use any leftover chocolate for these yummy cupcakes

Have you got leftover Easter eggs lying around? Did you maybe have one too many golden foiled chocolate treats this month? Well, milk commissioning editor Verity has the solution!

These simple cupcakes are easy to bake and even easier to eat with their moreish texture and chocolate orange flavour. Impress your flatmates with these beauties that mainly include whatever leftover chocolate you have and decorate them with whatever you have in your cupboards.

Makes 12 cupcakes


For the cupcakes

225g self raising flour

225g soft unsalted butter or spread

225g caster sugar

4 eggs

1 tsp baking soda

2 tsp cocoa powder

1 Easter egg

1 tsp orange flavouring

1 tsp vanilla extract


For the icing

½ jar chocolate hazelnut spread

1 tsp orange flavouring

orange peel from 1 orange


For decoration

We used mini golden eggs, pink icing and chocolate balls, but you can use anything you like as this is a ‘leftover’ recipe. If you prefer plain and simple, try orange peel and chocolate sprinkles with a small spoonful of chocolate spread on top.



Put the caster sugar and butter in a bowl and whisk until the mixture turns from yellow to white –  this is much easier with an electric mixer but can be done by hand. While you’re doing this, preheat the oven to 180℃.

Add in the eggs and mix again. Next, sieve the self raising flour and cocoa powder as you add it into the bowl. Fold the dry ingredients in with a spatula, then mix until the mixture is light and fluffy.

Then add the vanilla extract, orange flavouring and baking soda to the bowl and give it a good mix. You can add in a little more cocoa if the mixture is too light.

Break up your Easter egg into small pieces (giving it a good smash with a rolling pin will really do the trick!) and add the bits of chocolate into the mix.

Spoon your mixture evenly into cupcake cases or moulds. Place them in the oven for around 20 minutes – check that the cupcakes have risen and are slightly cracked on top before taking them out and leaving on a baking tray to cool.

To make the icing, mix your chocolate spread with the orange flavouring and grated orange peel. When the cupcakes have completely cooled, spread or pipe the icing on top and add your selected toppings.

Leftover Easter egg cupcakes topped with a chocolate orange icing

Serve with coffee, tea or hot chocolate for a perfect pre-exam pick me up!

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