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Chocolate Easter Cupcakes Recipe

Chocolate Easter Cupcakes Recipe

easter cupcakes recipe

From the kitchen of Angie St. John

I don't know about you, but Easter is our favorite holiday! I'm not sure if it's because it typically means spring is here, or it's all the cute pastel decorations. Spring in our house, also means the start of birthday season, so we like to kick it off with some cupcakes. These goodies in my picture could be done really with any boxed cake mix or you can try my favorite go-to cupcake recipe below. Add any kind of sprinkles you can find and even toast up some coconut to make a "nest". However you make these, they are sure to be a hit!

Yields 24 regular sized cupcakes or 36+ mini sized

You will need:

For the cupcakes

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 eggs
1 cup milk (any milk will do)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the frosting

1/2 cup (1 stick) butter
2/3 cup unsweetened cocoa powder
3 cups confectioner's sugar
1/3 cup milk
1 teaspoon vanilla extract

If you decide to add the coconut nests, you will need coconut flakes.

Baking Instructions

1. Pre-heat oven to 350, line muffin tray with cupcake liners.

2. In a large bowl or your stand mixer, whisk together sugar, flour, cocoa, baking powder and baking soda. Add eggs, milk, oil and vanilla. Beat with a mixer on medium for 2 minutes. Stir in the boiling water (your batter will be thin). Pour batter halfway into each cupcake liner.

3. Bake for 20 minutes or until an inserted toothpick comes out clean. Cool for 10 minutes and remove cupcakes from pans to cooling racks. Cool completely before frosting.

To make the frosting

1. Melt your butter and then stir in cocoa powder. Alternately start adding confectioner's sugar and milk, beating to your desired consistency. Stir in vanilla. If needed, add more milk one teaspoon at a time. Use a piping bag or butter knife to frost each cupcake. 

For the optional coconut nests, pre-heat oven to 250 and lay coconut flakes on a baking sheet. The flakes will toast up quickly, so once they're in the oven, keep checking on them! You can sprinkle your toasted coconut flakes along the edges of the frosted cupcake to create a nest effect and place jellybeans or Cadbury eggs in the center for your "eggs". 

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