Easter Egg Nest Chocolate Cupcakes

 Wealthy and moist chocolate cupcakes topped with fluffy chocolate whipped frosting and embellished with fairly pastel coloured chocolate eggs 

Easter is arising this weekend. Any baking plans but?!? Right here is an thought for you, chocolate lovers, that I do know you are going to like and is certain to spark your baking mojo…. if there may be such a factor;)

Check out these!

What’s to not love a couple of wealthy and moist chocolate cupcake topped with fluffy whipped chocolate frosting. Introduced in a dangerously cute and festive nest topped with chocolate eggs… Feeling the love but?!?

This recipe is sort of easy and comes collectively very quickly. Combine the dry components, whisk effectively the moist components and mix the 2.  All you want for this step are two bowls and a whisk. I baked the cupcakes in my new Toshiba Four-in-1 oven, filling particular person silicone muffin molds lined with paper liners, so I can match as many as I like contained in the oven.

Whereas these bake (solely 15 minutes!!) you possibly can whip up this easy, wealthy and clean chocolate whipped cream frosting. No butter on this frosting, just a bit cream cheese to make the whipped cream extra secure. Really easy and so good!

Completely happy Easter weekend everybody!

Easter Egg Nest Chocolate Cupcakes

Easter Egg Nest Chocolate Cupcakes

Wealthy and moist chocolate cupcakes topped with fluffy chocolate whipped frosting and embellished with fairly pastel coloured chocolate eggs

Elements

For the cupcakes:

  • 1 cup (125 gr) all-purpose flour
  • 1/2 cup (45 gr) cocoa powder
  • 1 teaspoon baking powdered
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120 ml) milk
  • 1 teaspoon lemon juice
  • 1 cup (200 gr) sugar
  • 2 giant eggs
  • 1/Four cup vegetable oil
  • 1 teaspoon vanilla extract

For the whipped chocolate frosting:

  • 1 cup (235 ml) heavy whipping cream
  • 1/Four cup (60 ml) cream cheese
  • three/Four cup (75 gr) powdered sugar
  • 1/2 cup (45 gr) unsweetened cocoa powder
  • pinch sea salt

To embellish:

  • chocolate sprinkles
  • about 36 chocolate eggs

Directions

  1. Preheat the oven to 375 levels F.
  2. In a medium bowl, whisk collectively the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Add the lemon juice to the milk, stir and let sit to curdle.
  4. In a big bowl whisk effectively the sugar, eggs, vegetable oil and vanilla extract. Add half of the dry components into the moist and stir till simply mixed ( no overmixing!).
  5. Whisk within the milk. And the remainder of the dry components.
  6. Spoon the batter into muffin liners to 2/three full. Bake for 15 minutes or till set within the center. Let settle down.
  7. For the frosting: Combine the cream cheese with the sugar, cocoa powder and salt. Beat at low pace whereas including the heavy whipped cream. Combine for 2 minutes or till stiff. Style and add extra sugar if wanted.
  8. Pipe ranging from the center and going across the edge twice, making a nest. Sprinkle with chocolate sprinkles if desired and place the chocolate eggs contained in the nest.
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