Description
These adorable Chocolate Easter Cupcakes are the perfect festive treat for springtime celebrations! Rich, moist chocolate cupcakes are topped with a luscious buttercream frosting and decorated to resemble little Easter nests. Whether you’re hosting a holiday brunch or looking for a fun baking project with the kids, these cupcakes are as delightful to make as they are to eat.
Ingredients
Scale
For the Chocolate Cupcakes:
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/3 cup (30g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120ml) milk
- 1/3 cup (80ml) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (120ml) hot water
For the Buttercream Frosting:
- 1 cup (230g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1/4 cup (25g) unsweetened cocoa powder
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
For Decoration:
- Shredded coconut or chocolate sprinkles (optional, for “nest” effect)
- Mini chocolate eggs or candy-coated eggs
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the milk, vegetable oil, egg, and vanilla to the dry ingredients. Mix until combined.
- Slowly pour in the hot water and stir until the batter is smooth. It will be thin—this is normal.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make the frosting: In a large bowl, beat the butter until light and fluffy. Add powdered sugar and cocoa powder gradually. Mix in vanilla and a pinch of salt. Add cream 1 tablespoon at a time until desired consistency is reached.
- Frost the cupcakes using a piping bag with a grass or star tip to create a “nest” shape.
- Top with mini chocolate eggs and optional coconut or chocolate sprinkles to finish the nest look.
- Serve and enjoy! These cupcakes are best enjoyed within 2–3 days.
Notes
- You can tint shredded coconut green using a few drops of food coloring for a grassy nest effect.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Try swapping the chocolate eggs for jelly beans or Peeps for different looks!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 per serving
- Carbohydrates: 38g
- Protein: 3g