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Chocolate Easter Egg Cupcakes

Recipe adapted from A Classic Twist
Prep Time 30 minutes
Cook Time 15 minutes

Ingredients

Cupcakes:

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg at room temperature
  • 1/2 cup buttermilk at room temperature
  • 1/2 cup hot water
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

Frosting:

  • 3 sticks unsalted butter softened and cubed
  • 3 cups powdered sugar sifted
  • 2-3 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt
  • 2-3 drops brown food coloring
  • egg-shaped chocolate-coated candies

Instructions

  • To make cupcakes: Preheat oven to 350 F. Line 12-cup muffin tin with cupcake liners.
  • In bowl of electric mixer, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
  • In medium bowl, whisk egg, buttermilk, water, vegetable oil and vanilla extract.
  • Mix dry ingredients on low speed 1 minute. Add wet ingredients. Mix 2 minutes on medium speed and scrape sides and bottom of bowl. Mix 1 minute on medium speed.
  • Divide evenly among cupcake liners.
  • Bake 12-15 minutes, or until toothpick inserted in center comes out almost clean.
  • Cool cupcakes on wire rack.
  • To make frosting: Using paddle attachment of electric mixer, whip butter 8 minutes on medium speed until pale and creamy. Add powdered sugar, milk, vanilla extract and salt; mix on low speed 1 minute. Increase speed to medium and mix 6 minutes until frosting is light, creamy and fluffy. Add food coloring and whip 1 minute.
  • Pipe frosting onto cupcakes and top with egg-shaped chocolate-coated candies.
Course: Dessert
Cuisine: American
Keyword: easter, holiday