Easter Chocolate Cupcakes

Easter Chocolate Cupcakes

Chocolate Cupcakes


¾ cup cocoa powder

¾ cup flour

½ teaspoon baking powder

¼ teaspoon salt

¾ cup softened butter

1 cup sugar

3 eggs

½ cup sour cream



Preheat your oven to 350 degrees. 

Sift together your dry ingredients and set aside.

In the bowl of your mixer, cream together the butter and sugar until light and fluffy. 

Add in the eggs one at a time.

Mix in your flour mixture, followed by the sour cream.

Spoon the batter into a muffin tin.

Bake for 20 – 25 minutes.  Cool before frosting!


Vanilla Frosting


2 cups softened butter

8 cups icing sugar

1 – 3 tablespoons of milk




In the bowl of a mixer cream together your butter and sugar. 

Add milk to thin to the right consistency. 

Add a splash of vanilla.

Set aside ½ cup of frosting and dye it brown. 

Fill a piping bag with vanilla frosting and ice the tops of your cupcakes.

Put the brown frosting into another piping bag fitted with the grass tip. 

Using the brown frosting, pipe several circles on top of your frosted cupcake creating a nest. 

Nestle in 3-4 mini eggs.





Easter Chocolate Cupcakes

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