Easter Egg Cupcakes
These Easter egg cupcakes are perfect for the Easter holidays. They start with a chocolate cupcake base, topped with buttercream and your favorite Easter egg candies
Servings: 12 cupcakes
Ingredients
Cupcakes
- 180 grams unsalted butter, softened
- 135 grams fine granulated sugar
- 1 tbsp vanilla extract
- 4 large eggs
- 160 grams all-purpose flour
- 20 grams cocoa powder
- 2 tsp baking powder
- Pinch of salt
Topping
- ⅓ batch buttercream
- Green food coloring
- Easter egg candies of choice
Equipment
- Grass tip # 233 (Wilton)
Instructions
- Beat the butter and sugar until light and creamy. Add the vanilla extract, then add the eggs one at a time, mixing well before adding the next.
- Add the flour, cocoa powder, baking powder, and salt. Mix just until the dry ingredients are fully incorporated.
- Line a muffin tin with cupcake liners and divide the batter evenly among them. I like using an ice cream scoop - it makes portioning quick and easy.
- Bake the cupcakes for about 18 minutes at 350°F (180°C) - conventional oven - or until a toothpick inserted comes out clean. Let them rest briefly in the pan, then transfer to a wire rack to cool completely.
- Tint the buttercream a (light) green with food coloring. Transfer to a piping bag fitted with a grass tip (such as Wilton #233).
- Pipe “grass” onto the cupcakes, it doesn’t need to be neat.
- Nestle Easter egg candies into the buttercream. I used small dragee eggs, but feel free to use your favorite kind.
Tips
Want to make the cupcakes extra indulgent? Scoop out a small hole in the center of the cupcake and fill it with something delicious like chocolate spread or jam.
How to store
Store well wrapped in a cool place (not the refrigerator) for about 4-5 days.