These cute Easter cupcakes are decorated with chocolate buttercream and chocolate sprinkles to make a nest, with each nest holding three chocolate eggs in the centre. Kids will love to help make these Easter cupcakes!
Ingredients
Decoration
- 3 tablespoons chocolate sprinkles, or as needed
- 58 mini chocolate candy-coated Easter eggs
- 1 cup self-rising flour
- 2 tablespoons self-rising flour
- ½ cup unsalted butter, at room temperature
- 7 tablespoons white sugar
- 2 eggs
- 2 tablespoons cocoa powder
Chocolate Buttercream
- ¾ cup unsalted butter, softened
- 1 ½ cups cocoa powder
- 5 cups confectioners' sugar, or more as needed
- ½ cup milk
- 2 tablespoons milk, or more as needed
- 1 drop vanilla extract
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper liners.
Step 2
Combine 1 cup plus 2 tablespoons flour, 1/2 cup butter, sugar, eggs, and 2 tablespoons cocoa powder in a bowl. Beat with an electric blender until batter is evenly blended.
Step 3
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Step 4
Bake in the preheated oven until tops spring back when lightly pressed, 10 to 12 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
Step 5
While the cupcakes are cooling, make the buttercream. Beat 3/4 cup butter in a bowl with an electric blender until light and fluffy. Add 1 1/2 cups cocoa powder and confectioners' sugar alternately with 1/2 cup plus 2 tablespoons milk. Add vanilla extract. Beat frosting until it has a spreading consistency, adding more confectioners' sugar or milk as needed.
Step 6
Transfer chocolate buttercream to a piping bag with a star tip and pipe a round nest onto each cupcake. Sprinkle nest with chocolate sprinkles and place 3 mini chocolate eggs into each nest.
Cook’s Note:
In a pinch, you can start with store-bought chocolate cupcakes and just concentrate on the fun of decorating!
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 18 | |
Calories 346 | |
% Daily Value * | |
Total Fat16g | 20% |
Saturated Fat10g | 48% |
Cholesterol55mg | 18% |
Sodium116mg | 5% |
Total Carbohydrate52g | 19% |
Dietary Fiber3g | 10% |
Total Sugars38g | |
Protein4g | |
Calcium54mg | 4% |
Iron2mg | 9% |
Potassium165mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this