I hope the Easter Bunny left you a basket overflowing with Cadburys and peanut butter filled chocolate eggs!
For Christmas my brother-in-law and sister-in-law gave me this book called Hello, Cupcake! If you haven’t seen it yet, you must check it out. The cupcakes in this book are legitimate pieces of art work, and I must say, a little intimidating! I knew, though, back in December that I wouldn’t be able to resist attempting these Easter Egg Cupcakes! I’ve had the page marked for four months!
The gist of the recipe is this:
- Bake chocolate cupcakes (I used Joanne Chang’s Flour Bakery Chocolate Cupcake Recipe)
- Trim a graham cracker to the shape of an egg
- “Glue” the graham cracker to the top of the cupcake using a dollop of frosting
- Decorate the cracker with frosting and sprinkles
The problem was this: Each attempt at “trimming” a graham cracker resulted in a broken graham cracker. My mom and I brainstormed and settled on the perfect solution—to bake sugar cookies cut out in the shape of eggs and use those in place of the “trimmed” graham crackers! And that is exactly what I did. It worked out perfectly. And these cupcakes were so fun to decorate! I love the bright colors! And as always, this chocolate cupcake recipe yielded 12 rich, moist, chocolaty, delicious cupcakes.
chocolate cupcake + sugar cookie + frosting + sprinkles = easter bunny heaven
Chocolate Easter Egg Cupcakes (Flour Bakery Recipe):
- 2 ounces unsweetened chocolate
- 1/4 cup cocoa powder
- 1 cup sugar
- 1 stick unsalted butter
- 1/3 cup water
- 1/2 cup milk
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 350 degrees. Chop chocolate and place it in a bowl with the cocoa powder. Mix butter, water and sugar in a pan over medium high heat. Whisk until butter is melted and sugar is dissolved, about 5 minutes. Pour hot butter mixture over chocolate mixture and whisk until chocolate melted and ingredients are combined. Whisk the egg, milk, and vanilla extract together then whisk into the chocolate mixture until combined. Sift the dry ingredients together. Pour the dry ingredients onto the wet ingredients. Whisk until the dry ingredients are totally mixed into the chocolate mixture. Let stand about 15 minutes. Meanwhile, line muffin tin with liners and then pour the batter (or use an ice cream scoop) into the muffin cups, dividing batter evenly among the 12 cups. Bake in a 350 degree oven for 26-29 minutes. Cool in tin on rack for 15 minutes.
Recipe adapted from Hello, Cupcake! and Flour Bakery Chocolate Cupcakes.