Easter Cupcakes with Chocolate Frosting

Deborah Dana
These too-cute-to-eat cupcakes are perfect for Easter! Make the most out of your pantry with these delish Easter cupcakes with chocolate frosting and let flour, dry yeast, butter, and vanilla essence team up to make these beauties happen. Prepare these delish cupcakes in a breeze and get ready to hit all the right Easter notes!
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Ingredients
40
Portions
  • 2 3/4 cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon dry yeast
  • 1/2 tablespoons salt
  • 2 1/2 tablespoons sugar
  • 1 cup unsalted butter
  • 200 grams semisweet chocolate, melted 
  • 4 eggs
  • 1 tablespoon vanilla essence
  • 1 tablespoon sour cream
  • 1 cup chocolate frosting
  • 80 chocolate eggs, mini 
Preparation
40 mins
0 mins
Medium
  • Preheat oven to 356 ºF. Get two 24-cavity cupcake pans ready.
  • In a deep bowl, mix flour, dry yeast, baking powder, and salt.
  • In another bowl, mix sugar and butter with a mixer until creamy.
  • Add chocolate and vanilla essence to the previous mixture and keep mixing. Add eggs and cream and mix for 3 more minutes.
  • Using the mixer, add dry ingredients little by little and mix for 3 minutes over low speed until completely incorporated.
  • Pour batter into the cupcake pans until they are ¾ full.
  • Bake for 10 minutes. Remove cupcakes from oven and rotate cupcake pans from the top rack to the bottom rack. Bake for 10 more minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let cool. Using a silicone spatula, garnish each Easter cupcake with chocolate frosting. Top Easter cupcakes with chocolate frosting with 2 mini chocolate eggs.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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