Description
These Easter Egg Chocolate Cupcakes are moist, rich chocolate cupcakes topped with creamy buttercream nests and colorful mini chocolate eggs. They make the perfect festive Easter dessert for family gatherings and spring celebrations.
Ingredients
3/4 cup (98 g) all-purpose flour
6 tablespoons (43 g) natural unsweetened cocoa powder, divided
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (56 g) unsalted butter, room temperature
1/4 cup vegetable oil
3/4 cup (155 g) granulated sugar
1 3/4 teaspoons vanilla extract, divided
2 large eggs
1/2 cup + 2 tablespoons (150 ml) milk
1/2 cup unsalted butter, room temperature (for frosting)
1/2 cup shortening (for frosting)
3 3/4 cups (431 g) powdered sugar
3–4 tablespoons water or milk (to thin frosting)
Green gel food coloring, optional
Chocolate mini eggs or similar candy for topping
Instructions
1. Preheat oven to 350°F (176°C) and line a cupcake pan with paper liners.
2. Whisk together flour, half of the cocoa powder, baking soda, and salt in a bowl.
3. In a separate bowl, beat butter, oil, sugar, and part of the vanilla until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in half of the dry ingredients, then add the milk and blend until combined.
6. Add remaining dry ingredients and mix just until smooth.
7. Fill liners about three-quarters full and bake for 15–17 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool briefly in the pan, then transfer to a wire rack to cool completely.
9. Beat butter and shortening together until smooth and creamy.
10. Add half of the powdered sugar and mix well.
11. Blend in salt, remaining vanilla, and a little water or milk.
12. Add the rest of the powdered sugar and beat until smooth.
13. Remove about 1/2 cup of frosting and tint it green if making grass decoration.
14. Mix remaining cocoa powder into the rest of the frosting to create chocolate frosting, adjusting consistency with water or milk as needed.
15. Pipe chocolate frosting in a nest shape on each cupcake.
16. Pipe green frosting around the edges to resemble grass.
17. Place chocolate eggs in the center of each cupcake.
Notes
Cupcakes and frosting can be frozen in airtight containers and thawed in the refrigerator before use. Rewhip frosting if needed.
Shortening can be replaced with additional butter if desired.
For a simpler design, pipe only chocolate frosting in a nest shape without adding green grass.
Do not overmix the batter to keep cupcakes soft and tender.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Easter Desserts Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 386
- Sugar: 37.5 g
- Sodium: 103.4 mg
- Fat: 22.9 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45.3 g
- Fiber: 2 g
- Protein: 3.4 g
- Cholesterol: 54 mg