If you follow us on Instagram (which you clearly should, hint hint) you have probably seen our pre-Easter BBQ weekend that we used to enjoy quality time with Pipo’s family, seeing how we were off to the Champagne for the actual Easter weekend.
It was an amazingly hot weekend, bringing Summer feeling into Spring and motivating us towards a little garden party attitude. I decided that a glass of champagne would taste even better if we had some nice cupcakes to accompany it.
Easter is a great holiday for decorations, the theme is so cheerful, colorful and seasonal. I decided against making a cake and opted for snack sized chocolate (ewww) cupcakes with a chocolate (ewwwwww) frosting decorated with colorful chocolate (ewwwwwwwwwww) eggs. I’m probably in a strong minority with my dislike for chocolate so this recipe is bound to be enjoyed by nearly everyone else.
If exchanging the little eggs, you can of course make these cupcakes work for any other occasion, too!
Easter themed Chocolate CupcakesPrint This
- 1 cup room temperature butter
- 2 cups sugar
- 4 eggs
- 1/4 cup vegetable oil
- 2 3/4 cups all purpose flour
- 1 cup cocoa powder
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 tsps vanilla extract
- 1 cup coffee
- 2 cups room temperature unsalted butter
- 4 cups confectioners sugar
- 1/2 cup cocoa powder
- 2 tbs whole milk
- 2 tsp vanilla extract
- Mini chocolate eggs
Preheat oven to 180°C
In a separate bowl, Mix the flour, sifted cocoa, baking soda, baking powder and salt
Whisk the softened butter until light and creamy
Add the oil and vanilla. Gradually add the sugar and mix until light and fluffy, about 4 to 5 minutes
Add the eggs 1 at a time, mixing after each egg
Remember to scrape down the sides and bottom of the bowl as needed
Mixing on medium speed, alternately add the flour mixture and milk to the sugar mixture, beginning and ending with the dry ingredients
Add the cup of hot coffee. The batter should be thin so don’t panic.
Fill cupcake liners 2/3 full with batter
Bake at 180°C for 30 to 35 minutes
If a toothpick put in the center of the cupcakes comes clean , the cupcakes are ready. Don’t forget to let them cool thoroughly
Sift the cocoa powder with the confectioners sugar
Cream the butter till its is fluffy, smooth and white
Slowly add the confectioners sugar into the mix one cup at a time and mix till thoroughly combined
Mix in the milk and vanilla extract
Fill a piping bag with the mixture and proceed to frost all cupcakes
Place 3-4 mini chocolate eggs in the center of each cupcake