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Easter Chocolate Cupcakes Recipe - a fun and Easter perfect recipe for everyone!

Hi friends! I have a short and sweet post for you today.

Easter Chocolate Cupcakes

These Easter Chocolate Cupcakes are a fun way to get the kids involved in Easter. Topped with cute eggs, they are perfect to bring along to Easter events.

I think sometimes we all just want a simple and/or easy recipe to make for a holiday. Ditch the layer cakes and complicated recipes for more straightforward ones.

I’m sure you busy people agree with me, especially when you have little ones running around. These Easter chocolate cupcakes are just that simple and easy recipe you need!! Even the kids will love helping with these.

Easter Chocolate Cupcake Recipe

There’s nothing complicated here but the cute factor is high with the ‘nested’ eggs and green grass. They are as easy as using your favorite chocolate cupcake recipe (below), your favorite icing with a special tip and some M&M eggs.

The only key step is to color your frosting green and use a pastry bag fitted with this Wilton Decorating Tip #233 Multi-Opening to create the grass effect. That’s it!!

Easter Chocolate Cupcake Ingredients

  • all-purpose flour
  • sugar
  • cocoa powder
  • baking soda & baking powder
  • salt
  • an egg
  • buttermilk
  • hot water or hot coffee
  • vegetable oil
  • vanilla extract & coconut extract (optional)
  • unsalted butter
  • confectioners’ sugar
  • milk
  • green gel paste (or food coloring)

How to Make Easter Chocolate Cupcakes

For the chocolate Easter cupcakes:

  1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
  2. Sift together all the dry ingredients in the bowl of an electric mixer.
  3. In a medium bowl, combine all the wet ingredients using a whisk.
  4. Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of the bowl. Mix for an additional minute on medium speed.
  5. The batter will be thin. Divide evenly among the cupcake liners.
  6. Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
  7. Cool cupcakes on wire racks completely. Meanwhile, you could start on the frosting.

For bird’s nest frosting:

  1. Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy. Add the rest of the ingredients and mix on low-speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy, and fluffy. Add in food coloring and whip for an additional minute.
  2. Using Wilton tip #233 and a pastry bag, frost the cupcakes. Top with Easter egg M&Ms.

How to Store Easter Chocolate Cupcakes

Easter Chocolate Cupcake Recipe

OK friends, that’s it for now!

Hope you are thinking of your Easter menu and now have a few (fun) ideas to consider: 

What do you think of these amazing chocolate Easter nest cupcakes? What would you serve with these cupcakes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Chocolate Easter Cupcake Recipe

Easter Chocolate Cupcake Recipe
Yield: ~12-15 cupcakes

Easter Chocolate Cupcakes

These Easter Chocolate Cupcakes are a fun way to get the kids involved in Easter. Topped with cute eggs, they are perfect to bring along to Easter events.

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients

For Chocolate Cupcakes:

  • 1 cup all-purpose flour
  • 1 cup sugar
  • ⅓ cup Cocoa powder (I used Ghirardelli)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg, at room temperature
  • ½ cup buttermilk, at room temperature
  • ½ cup hot water or hot coffee
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract (optional)

For frosting

  • 3 sticks unsalted butter, softened and cut into cubes
  • 3 cups confectioners' sugar, sifted
  • 2-3 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coconut extract (optional)
  • pinch of salt
  • 2-3 drops green gel paste (or food coloring)

Instructions

For the Cupcakes:

  1. Preheat oven to 350degrees F. Line muffin tins with cupcake liners.
  2. Sift together all the dry ingredients in the bowl of an electric mixer.
  3. In a medium bowl, combine all the wet ingredients using a whisk.
  4. Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of bowl. Mix for additional minute on medium speed.
  5. The batter will be thin. Divide evenly among the cupcake liners.
  6. Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
  7. Cool cupcakes on wire racks completely. Meanwhile you could start on the frosting.

For frosting:

  1. Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy. Add the rest of the ingredients and mix on low-speed for 1minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy. Add in food coloring and whip for an additional minute.
  2. Using Wilton tip #233 and a pastry bag, frost the cupcakes. Top with Easter egg M&Ms.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

© A Classic Twist
Cuisine: American / Category: Cupcakes