Yes – it’s officially chocolate overload time and here’s a cute and simple Easter cupcake recipe that tastes amazing and has looks to impress. Even better is that it combines two of my passions into one – baking and cake decorating.
An added bonus is that it’s an activity that keeps the kids amused being mini-bakers in the kitchen for a while.
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon espresso powder
- ½ cup milk
- ¼ cup vegetable oil
- 1 egg
- ½ teaspoon vanilla extract
- ½ cup boiling water
- Preheat oven to 165º C.
- Place cupcake liners in muffin tin. Spray lightly with cooking spray.
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
- Evenly distribute cake batter. Each cupcake liner should be about ¾s full.
- Place in the oven and bake 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cupcakes to cool completely.
- Half a cup butter, softened
- One and a half cups icing sugar, sifted
- 1-2 tablespoons milk, heavy cream, or half-and-half
- Food colouring if desired (my 3 year old daughter insisted on pink)!
- Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
- Add icing sugar. Once incorporated, turn the mixer onto the highest speed setting for about 10 seconds to lighten the frosting.
- Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more icing sugar, a little at a time. For a softer frosting, add more milk or cream, a little at a time.
- Add drop of food colouring if desired and mix in well.
- Once the cupcakes have cooled completely, they are ready to ice. Pipe the buttercream onto the cupcakes in a swirl and build up the sides of the ‘nests’ until they are the shape that you want.
- Place in two or three Mini Eggs into each ‘nest’.
- Voila – cute and delicious Easter Cupcakes!!!