Easter Cupcakes
A fluffy chocolate cupcake, super-fudgy chocolate frosting and a cute coconut rough nest holding speckled eggs make the best Easter Cupcakes!
Servings: 14
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