Wondering what you should make for dessert this Easter? The answer is cupcakes!The answer is always cupcakes. I have a recipe for you that is not only delicious but adorable as well. With these Chocolate Easter Egg Cupcakes, you will impress the entire family with its heavenly taste and creative styling. They are almost too cute to eat… almost.
First things first, you need your utensils…
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4 mixing bowls (2 large, 2 small)
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15 Cupcake Liners
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Cupcake Sheet
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1 Rubber Spatula
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Butter Knife
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Measuring Cup
- Measuring Spoons
Second, you need your ingredients…
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¾ cups all-purpose flour
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½ cup unsweetened natural cocoa powder
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¾ teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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2 large eggs, at room temperature
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½ cup granulated sugar
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½ cup packed light brown sugar
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⅓ cup vegetable or canola oil (you can even use melted coconut oil)
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2 teaspoons pure vanilla extract
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½ cup buttermilk, at room temperature
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1 can of white frosting (I use Pillsbury)
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Green Food Coloring
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Shredded Coconut
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1 Bag of Cadbury Mini Eggs
Now for the preparation…
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Preheat the oven to 350°F. Line the cupcake sheet with the cupcake liners. This recipe makes about 15 cupcakes so you may need another one. Once you have done that, set them aside.
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Whisk together the flour, cocoa powder, baking powder, baking soda and salt in one of the large mixing bowls until the mix is well combined. Put that to the side. Now in the second mixing bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until smooth. Pour half of the wet mix into the dry mix, as well as the all the buttermilk. Slowly whisk for a few seconds. Pour the remaining wet mix and buttermilk and repeat. Stir until the mix is just barely combined. If you overmix the batter will be thin, and we don’t want that. ^flour, cocoa powder, baking powder, baking soda, and salt ^eggs, brown sugar, sugar, vegetable oil ^the ingredients mixed separately ^ingredients mixed together
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Use the spoon to dish the batter into the cupcake liners. Only fill half way to avoid spilling over. Bake for 17-20 minutes, or until a butter knife comes out clean. Allow cooling before decorating.
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While cupcakes cool, mix vanilla frosting and 5-6 drops of green food coloring together in a small bowl. Mix well. In a separate bowl pour the shredded coconut and a few drops of green food coloring, mix lightly until coconut is green.
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When the cupcakes are cooled, use a butter knife to smoothly spread the frosting on top of the cupcakes. Once finished gently dip the top of the cupcakes into the coconut. Place cupcakes on plate and top with 3 Cadbury mini eggs each and serve!
**All images taken by Theresa Wederman