Lyle's® Rocky Road Cupcakes

  • Preparation Time45 mins
  • Cooking Time25 mins
  • Serves12
  • DifficultyEasy

For the cupcakes

175g unsalted butter, softened
150g Tate & Lyle® Light Soft Brown Sugar
25g Lyle’s Golden Syrup®
3 large eggs
175g self-raising flour
20g cocoa
1 rounded tsp baking powder
110g dark chocolate, 70% cocoa solids, chopped into small pieces

For the buttercream

60g unsalted butter, softened
2 tbsp Lyle’s Golden Syrup®
95g Tate & Lyle® Icing Sugar
25g cocoa

For the decoration

20g ready-made sweet popcorn
40g mini marshmallows
25g flaked almonds
265g mini chocolate Easter eggs
Cocoa, for dusting

Preheat the oven to 180°C/160°Fan, Gas 4.

Put the butter, Tate & Lyle® Light Soft Brown Sugar, Lyle’s Golden Syrup® and eggs together in a bowl, then sift over the flour, cocoa and baking powder. Beat together with an electric hand mixer for about 1 minute until soft, and creamy, then fold in the chocolate.

Divide the mixture between the muffin cases and bake on the middle shelf of the oven for 20-25 minutes until well risen and they spring back when lightly pressed with a finger.

Transfer the cupcakes to a wire rack to cool.

For the butter cream, combine the butter and Lyle’s Golden Syrup® in a mixing bowl. Sift over the Tate & Lyle® Icing Sugar and cocoa and beat with a wooden spoon until smooth and creamy.

Spoon the butter cream on to the cakes and, using a small palette knife, lightly spread the icing to the edges of the cases. Arrange the Easter eggs, marshmallows and almonds on top, slightly pressing them into the icing. Spoon a little cocoa into a small sieve and lightly dust the cakes. Arrange on a plate and serve.

Recipe courtesy of Lyle's Golden Syrup®

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