Chocolate Easter Cupcakes
Our Chocolate Easter Cupcakes make an easy dessert for the holiday. Soft chocolate cupcakes topped with mini eggs and salty pretzels look like a colorful birds nest getting ready to hatch!
Equipment
Ingredients
- 1 box chocolate cake mix, plus eggs and oil as indicated on package
- ½ cup butter, softened
- 8 oz cream cheese, softened
- 1 tablespoon vanilla extract
- ¼ cup unsweetened cocoa powder
- 4 cups confectioner's sugar
- 1 cup chocolate jimmies
- green edible luster dust
- 2 cups pretzel sticks
- 64 mini chocolate eggs
Instructions
- Preheat the oven to the temperature indicated on the box of cupcake mix (usually 350° Fahrenheit). Line the muffin tin with the cupcake liners.
- Make the cupcake batter as indicated on the package and fill each liner ⅔ full. Bake for the time indicated on the box, usually 18-20 minutes. Remove cupcakes from the oven when done and place on your decorating workspace. Let the cupcakes cool for at least 1 hour before frosting.
- When the cupcakes have cooled make the chocolate frosting. Combine the softened butter, cream cheese and vanilla extract in a large mixing bowl. Using the electric hand mixer, beat on medium speed until smooth, about 1 minute. Add unsweetened cocoa powder and beat on medium speed until smooth. Add the powdered sugar 2 cups at a time and continue to beat on low speed until smooth.
- Choose your piping tip and secure it to the piping bag. Fill the piping bag with frosting. Twist the top where the frosting ends and hold securely while squeezing the frosting in a circular fashion onto each cupcake.
- Sprinkle each frosted cupcake with chocolate jimmies and green edible luster. Break pretzel sticks in half and arrange on the center of the cupcake in a birds nest fashion. Place 2-3 chocolate mini eggs onto the pretzel nest.
- Transfer decorated cupcakes to the fridge to chill and set the frosting. Serve within a few hours or within 2 days for the best results.
Notes
Storing: Store cupcakes in a covered container. in a plastic cake holder or another plate or dish covered with tented foil. They must be stored in the fridge until ready to serve and will keep for 3-5 days.
Tip 1: As an extra precaution against the cupcakes sticking to the liners, spray them lightly with cooking oil spray before adding the batter..
Tip 2: To cool the cupcakes quickly and finish them faster, put in the fridge for 10 minutes and then decorate
Nutrition
Serving: 6ozCalories: 277kcalCarbohydrates: 62gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 27mgSodium: 358mgPotassium: 130mgFiber: 1gSugar: 20gVitamin A: 337IUVitamin C: 0.2mgCalcium: 60mgIron: 2mg
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