EASTER CUPCAKES
Easter is just around the corner, so I thought it was about time I shared these super-cute Easter Cupcakes with you!
I’ve baked the fluffiest, most chocolatey cupcake, topped it a super-fudgy and insanely delicious chocolate frosting as well as a cute little coconut rough nest and some speckled eggs. You could not get a cuter, more deliciously moist Easter cupcake!
Kid-friendly baking
They might look impressive, but these cupcakes are so easy to make. And the kids will love making those cute little Easter nests (but you may lose a few M&M’s along the way!).
Ingredients you need for Easter cupcakes
- Plain flour: just regular, all purpose flour
- Dutch process cocoa: gives a smoother, deep chocolate flavour and colour
- Baking powder & bicarb soda: both rising agents to give a gorgeous shape to these cupcakes
- Salt: to help bring out the flavour and balance the sweetness
- Eggs: room temperature combine well and give richness
- Caster sugar: for sweetness, I like to use caster sugar as it blends well in the cupcakes
- Vanilla extract: the best quality, for the ultimate flavour
- Sour cream: makes these Easter cupcakes super moist, with the most tender crumb
- Coffee: sounds odd, but freshly brewed coffee really deepens the chocolate flavour…and no, you don’t even taste it!
to decorate the cupcakes:
You will need:
- Butter
- Milk and dark chocolates
- Cocoa
- Icing sugar
- Milk
- Shredded coconut
- Mini Easter eggs (I’ve used M&M’s Speckled eggs)
how to make perfect chocolate cupcakes
Making perfect cupcakes is easy when you have the right recipe and the best ingredients. Once you’ve made my chocolate cupcakes, you can use them as a beautiful base for any frosting or filling (they’re not just Easter Cupcakes!). My tips for fabulous baking results every time are:
- Have the eggs and sour cream at room temperature.
- Let your coffee cool for 10 minutes before adding it to the batter
- Use the best ingredients you can get, especially when it comes to eggs (always free range), vanilla, cocoa (Dutch processed) and chocolate. It does make a difference!
- Weigh you ingredients -everyone measures cups differently, so the safest option is to use kitchen scales.
- Using an ice cream scoop to scoop the batter into the cupcake papers means you’ll always get evenly sized cupcakes.
I know you guys are going to love these Easter Cupcakes! They’re so much fun to make and a great Easter baking project to get the kids involved with. And don’t forget to save this recipe for baking cupcakes any time of the year….just decorate them any way you like!
Happy baking and Happy Easter,
Easter Cupcakes
Ingredients
Chocolate Cupcakes
- 200 g Plain flour
- 60 g Dutch process cocoa
- 1 tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Salt
- 2 Eggs room temperature
- 250 g Caster sugar
- 1 tsp Vanilla extract
- 170 g Sour cream room temperature
- 210 ml Coffee 1 shot of coffee + water, cooled to lukewarm
Chocolate Fudge Frosting
- 115 g Butter room temperature
- 85 g Dark chocolate
- 200 g Pure icing sugar
- 35 g Dutch process cocoa
- ¼ cup Milk full fat, room temperature
Chocolate Nests
- 100 g Shredded coconut
- 100 g Milk chocolate
- 42 Mini easter eggs 3 per cupcake
Instructions
Chocolate Cupcakes
- Preheat oven to 180°C/350°F and line 2 cupcake pans with 14 papers
- Sift flour, cocoa, baking soda, baking powder and salt and set aside
- In the bowl of a stand mixer, beat the eggs, sugar and vanilla on medium-high speed for 10 minutes, stopping and scraping the bowl as needed.
- Now add the sour cream and mix on low until combined
- Stop the mixer and add half of the flour mixture, mixing on low until just combined.
- With the mixer on low, slowly add half of the coffee
- Repeat the flour and coffee additions, then mix until just combined
- Use an ice cream scoop to scoop the mixture into the cupcake papers
- Bake 1 tray at a time for 20 minutes
- Remove from oven and cool the cupcakes on a cooling rack. Decorate once cooled.
Chocolate Nests
- With the oven still on 180°, toast the coconut on a lined baking tray for 5 minutes. Check on it and give it a stir during the 5 minutes, as it browns quickly
- Place the chocolate into a microwave safe bowl and heat for 1 minute. Stir to ensure all of the chocolate has melted
- Mix the toasted coconut into the melted chocolate until it's all coated
- Scoop small spoonfuls of mixture onto a lined baking tray and press into the centre to make an nest
- Place 3 mini Easter eggs into each nest, then refrigerate to set while you make the frosting
Chocolate Fudge Frosting
- Place the chocolate in a microwave safe bowl and heat for 1 minute. Stir the chocolate until all has melted, then set aside to cool slightly
- In the bowl of a stand mixer, beat the butter on high for 3 minutes, until pale and fluffy
- While the butter is beating, sift the icing sugar and cocoa onto a sheet of baking paper
- Stop the mixer, then add the icing sugar and cocoa and mix on low until combined
- Add the melted chocolate, then mix again on low until combined. Stop and scrape the bowl with a rubber spatula
- Turn the mixer on to low and slowly add the milk. Once combined, turn the mixer to high and beat for 8 minutes
- Place the icing into a piping bag fitted with a 1M nozzle and pipe rosettes onto the cooled cupcakes
- Top with the Easter egg nests and serve
While you’re here, why not check out some of these recipes that I know you will love:
And don’t forget to leave a comment or rate my recipe x
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