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.

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

OK friends, that’s it for now!

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

• Speckled Easter Cake
• Classic Carrot Cake
• Baked Carrot Cake Donuts 
• Easter Cake Pops
• Easter Cookies

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

Print

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:

Toggle ingredient group

• 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

Toggle ingredient group

• 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!

The post Easter Chocolate Cupcakes appeared first on A Classic Twist.

This post originally published in Feb 2014 and has been updated with new pictures. 

Hey there, and welcome back, friends.

You are in for a treat!

Soft, tender buttermilk cupcakes are topped with tangy cream cheese frosting, creating delicious pink velvet cupcakes, perfect for your Valentine’s Day.

Let’s talk about Valentine’s Day shall we? I know there are two camps when it comes to this day/holiday. People who love it or those who hate it because it’s synonymous to single’s awareness day.

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The post Pink Velvet Cupcakes appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a treat!

These Mini Coconut Cupcakes with Blueberries are soft and tender. The batter and frosting are dairy-free and bursting with fresh blueberry flavor.

Today, Mary Frances from The Sweet {Tooth} Life is here to share with you these mini blueberry coconut cupcakes. She creates amazing healthy recipes (ahem mainly desserts) and I am so excited for you to meet her (if you haven’t already) and stalk her blog (Facebook, Pinterest, Instagram)!

Hey guys! I’m pretty thrilled to be talking to you right now. Zainab is truly one of my favorite people and since y’all are fans of her too, I think we’ll be fabulous friends.

My name is Mary Frances and I’ve had the privilege to hop over here at A Classic Twist a couple of times. I blog over at The Sweet {Tooth} Life and if I had to describe my foodie style in one word, it would be a binge.

Meaning (gotta clarify) I find an ingredient that I like and look out world, it’s going into every single thing I make. This month’s ingredient happens to be blueberries.

My family laughs at this because I went on a no ‘berry kick after a blueberry spinach smoothie fiasco. (Note: old blueberries and too much-unstemmed spinach … no Bueno. Just take my word on this one.)

But big juicy blueberries and soft, tender, just rich enough vanilla coconut cupcakes? Mucho Bueno!
And now yall have exhausted my total knowledge of the Spanish language.

You’re welcome.

Other than the fact that I’m stuck on blueberries, I thought they’d be a good way to celebrate Elliott! The coconut is inspired by Zainab and her ability to find an ingredient and enjoy it for more than three weeks *cough* I’m waiting for that quality to rub off on me.

I used full-fat coconut milk because I’m lactose intolerant and always have dairy-free milk substitutes in my pantry.

In a pinch, heavy whipping cream would work perfectly. And I used Dang’s sea salt caramel coconut chips to finish off these cupcakes but if you would rather toast coconut shreds, those would totally work as well.

Mini Coconut Cupcake Ingredients

Use these ingredients to make delicious cupcakes. For any of the dairy-free items, you can use regular dairy-based items, like butter, milk, etc.

• coconut oil
• a few eggs
• full fat coconut milk
• vanilla extract
• all-purpose flour
• brown sugar
• baking powder
• baking soda
• salt
• fresh blueberries
• vegan butter
• powdered sugar
• coconut chips or toasted coconut

How to Make Mini Coconut Cupcakes

Begin by preheating your oven to 350, lining a 24 tin mini muffin pan, or lightly grease with oil spray.

In a large bowl, whisk coconut oil, eggs, milk, and vanilla together.

Stir in flour, brown sugar, baking powder, soda, and salt. Stir until combined; don’t overmix or your cupcakes won’t be as soft.

Fold in blueberries OR if you are using frozen blueberries, add to the batter after it has been divided among the prepared pan.

Divide batter between prepared pan. Bake for 12-15 minutes or until the top is no longer wet and the toothpick inserted comes out clean.

To make the yummy dairy-free frosting:

Beat butter until smooth and creamy. Slowly add in powdered sugar, alternating with coconut milk and vanilla, until it is all incorporated.

Once cupcakes have baked and cooled, frost them with the frosting and top with coconut chips or toasted coconut. Enjoy!

Should I use Fresh Blueberries or Frozen Blueberries?

I really encourage using fresh blueberries because frozen blueberries tend to bleed into the batter, giving you a nice greenish blue muffin. I don’t know about you, but that doesn’t make me want to break out the party horns.

Stick with fresh blueberries and your baking experience will go so much smoother. But, maybe you’re like me, and only have frozen.

No problemo, just pour your batter into your muffin tins and then gently sprinkle frozen blueberries over that, instead of stirring them into your batter when it’s in the bowl.

Can You Freeze Coconut Cupcakes?

Yes, you can freeze coconut cupcakes. I suggest freezing these yummy cupcakes without the frosting and then frosting them when you are ready to serve them. You can keep them stored in an airtight container in your freezer for up to 3 months.

Ok, I never make frosting because one, vegan butter is much better on avocado toast (in my humble opinion), and two, I can eat a whole stick of vegan butter in a batch of frosting and that’s not very economical.

Or healthy. But my gosh guys, I had such a blast frosting these cupcakes! Mini cupcakes will make just about anyone smile and these taste SO good.

Seriously, the cake texture is the bomb; soft and tender, just rich and moist enough, but still cakey, and then, rich smooth frosting and coconut chips to finish the whole thing off. Blueberry and coconut is a flavor combo I get behind any day of the week!

More Blueberry Coconut Recipes

• Coconut Blueberry Cake 
• Coconut Blueberry Cupcakes
• Blueberry Coconut Ice Cream Pie

Print

Yield: 24 mini muffins

Mini Coconut Cupcakes with Blueberries

These Mini Coconut Cupcakes with Blueberries are dairy free, delicious, and bursting with fresh blueberry flavor.

Prep Time 35 minutes

Cook Time 15 minutes

Total Time 50 minutes

Ingredients

Cupcakes:

Toggle ingredient group

• 1/3 cup coconut oil, melted
• 2 large eggs
• 3/4 cup full fat coconut milk
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh blueberries (see instructions for using frozen)

Frosting:

Toggle ingredient group

• 1/2 cup vegan butter
• 3-4 cups powdered sugar
• 2 Tablespoons full fat coconut milk
• 2 teaspoons vanilla extract
• To serve: 1/2 cup coconut chips or toasted coconut

Instructions

For Cupcakes:

1. Preheat oven to 350 and line a 24 tin mini muffin pan, or lightly grease with oil spray.
2. In a large bowl, whisk coconut oil, eggs, milk, and vanilla together.
3. Stir in flour, brown sugar, baking powder, soda, and salt. Stir until combined; don't overmix or your cupcakes won't be as soft. Fold in blueberries. OR if you are using frozen blueberries, add to batter after it has been divided among prepared pan.
4. Divide batter between prepared pan. Bake for 12-15 minutes or until top is no longer wet and toothpick inserted comes out clean.

For Frosting:

1. Beat butter until smooth and creamy. Slowly add in powdered sugar, alternating with coconut milk and vanilla, until it is all incorporated.
2. Once cupcakes have baked and cooled, frost them with the frosting and top with coconut chips or toasted coconut. Enjoy!

Making this Recipe?

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

What do you think of this yummy coconut cupcake recipe? 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!

The post Mini Coconut Cupcakes with Blueberries appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a holiday treat!

Peppermint mocha cupcakes are a decadent dessert, with plenty of coffee flavor and fluffy peppermint Swiss meringue buttercream. Perfect for the peppermint lover!

Oh hey, it’s Friday and we are having some cupcakes!! We started the week with a slice of white chocolate pomegranate cake and now we are ending the week with some peppermint mocha cupcakes.

You guys, I love the holidays!! It’s the only time of the year you can enjoy so many great flavors and my absolute favorite of course is peppermint. I think it should be illegal to not sell peppermint things year-round (just saying).

Anyway, I digress.

Peppermint mocha cupcakes are a holiday classic over here, as I confessed a few posts ago.

These cupcakes (or some form of it) have always been on my menu during the holidays since Naomi shared them.

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The post Peppermint Mocha Cupcakes appeared first on A Classic Twist.

Welcome back, friends! If this is your first time visiting, then welcome :-). This is my favorite time of the year for cooking and baking because this is the season of celebration and sharing. If you have a family member or friend who has a summer birthday don’t just go to the store and grab a package of those small cupcakes or sheet cakes. Make something from the heart that will appeal to all ages. These Lemon Blueberry Cupcakes are the highlight for today and it is just waiting for you to recreate. 

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The post Lemon Blueberry Cupcakes appeared first on A Classic Twist.

Hey there everyone! What is the first thing you do when you wake up in the morning? I have to admit that mine is going right into the kitchen and making a pot of coffee, or else I will be dragging all day. Coffee is my motivation, and I don’t care who knows :-). I d

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The post Coffee and Walnut Cupcakes appeared first on A Classic Twist.