Make Mini Eggs Chocolate Cupcakes from scratch with this recipe. A delicious, silky chocolate cupcake with chocolate buttercream frosting, small eggs and chocolate bar shavings.
– 2 cups all-purpose flour – 1/2 cup unsweetened cocoa powder – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 1/4 cup canola oil – 3/4 cup granulated sugar – 2 large egg – 2 teaspoons vanilla extract – 3/4 cup hot water – 12 tablespoons salted butter softened – 1/2 cup unsweetened cocoa powder – ¼ teaspoon salt – 2-3 cups powdered sugar – Mini Cadbury Egg – Chocolate shavings and/or Easter sprinkle
Ingredients
The oven should be preheated to 350 degrees Fahrenheit. Prepare two muffin pans with a capacity of 12 cups by lining them with 18 cupcake liners.
Make sure to combine the flour, cocoa powder, baking powder, baking soda, and salt in a medium-sized mixing basin by whisking them together. Put aside for later.
Once the oil and sugar have been added to a separate, larger mixing bowl, whisk them together until they are completely mixed and frothy.
The eggs and vanilla essence should be added. Whisk the mixture until the eggs are completely integrated.
Combine dry ingredients with wet ingredients in the larger bowl. Mix with a spatula or wooden spoon. It's okay if the batter is thick and dry.
Stir the boiling water into the cupcake batter until it is completely incorporated into the batter.
Each cupcake liner should be filled at least halfway with batter. Roughly two tablespoons should be used for each cupcake liner.
In two separate batches, bake the cupcakes for a total of twelve to fifteen minutes, or until a toothpick inserted into the centre of each cupcake comes out clean.
For the cupcakes to reach room temperature, you should let them cool down inside the muffin tin until they reach that point. Place them on a cooling rack at this point.
Cream butter, cocoa powder, and salt in a bowl with an electric hand mixer until smooth.Add powdered sugar 1 cup at a time until buttercream is stiff and smooth.
Put buttercream in a small star-tip piping bag.After the cupcakes cool, pipe a single circular layer of frosting on top. Add 3 small eggs to the centre and top with chocolate shavings or pastel Easter sprinkles.
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