easter cupcakes

Delicious chocolate filled chocolate cupcakes. Gluten &amp; dairy free.

Triple Chocolate Easter Egg Cupcakes

coconut palm/caster sugar

eggs

GF self raising flour

Jim Jams Chocolate Spread

olive oil

cocoa/cacao powder

tsp baking powder

cinnamon

Jim Jams Chocolate Psread

tbsp non-dairy butter (stick butter works best)

icing sugar

cocoa powder

Preheat your oven to 175c and line a cupcake tray with paper cases. In a mixing bowl, cream together your olive oil, Jim Jams spread and sugar.

Beat in both of the eggs, then fold through your dry ingredients.

Divide your mixture between the cupcake cases and pop these into the oven for 18-22 minutes until cooked through.

Allow these to cool thouroughly on a wire wrack. Use an apple corer to remove the middle of the cupcakes and add a spoonfull of spread into the centre of each.

For the buttercream, beat the butter until pale and fluffy, then gradually beat in the icing sugar and cocoa powder.

Pipe this onto each of the cupcakes and decorate with easter eggs or other toppings of choice.

The perfect vanilla cake batter cupcake. Topped with mini Eggs for an easy Easter themed treat everyone will love.

Easter Mini Egg Cupcakes

all-purpose flour

tsp baking soda

tsp kosher salt

sugar

unsalted butter,

Greek yogurt

egg, room temperature

tbsp vanilla (either bean paste, powder, or beans

icing (confectioner's) sugar

whipping cream

Cadbury Mini Eggs (optional)

Preheat oven to 350° F and line or grease cupcake tins.

In a large bowl (or the bowl of a stand mixer), on low for a minute mix together flour, salt, baking soda, and sugar.

Add butter and mix on medium until corse crumbs form, 60 seconds or less. Mix in yogurt for a lumpy batter.

Add egg, egg yolk, and vanilla. Beat until smooth (batter will be very thick and sticky).

Divide batter between cups (I used an ice cream scoop and it was a heaping scoop per cupcake, the batter is so think this is the easiest way to divide it equally). Smooth the tops (you can use an off-set spatula or a lightly sprayed the bottom of a 1/4 cup measuring cup).

Bake for 20-22 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes in pan then remove to a wire rack to fully cool before topping with frosting.

Cupcakes:

With an electric mixer or a stand mixer, beat butter on high (with whisk attachment) for 3-5 minutes until butter is lighter in colour and doubles in volume. One cup at a time, add icing sugar (I only used 3 cups, I found it was sweet enough). Beat in salt and vanilla. Finally beat in whipping cream.

Top cooled cupcakes with frosting and Mini Eggs (if using).

Frosting:

These Easter Cupcakes look and taste like spring! A light lemon cupcake is topped with a grass nest with Easter egg. These cupcakes are perfect for any Easter or Spring party.

Easter Cupcakes

baking powder

salt

butter, softened

lemon extract

buttermilk

heavy whipping cream

Green food coloring

Candy eggs

Preheat the oven to 350ºF. Line 36 muffin tins with cupcake liners.

In a bowl, combine the flour, baking powder and salt. Set aside.

In a large bowl, or the bowl of a stand mixer, beat the sugar and the butter together on medium speed until combine.  Add in the eggs, one at a time, scraping down the sides of the bowl as needed. Add lemon extract and beat to combine.

With the mixer on low speed, add 1/3 of the flour mixture. When it’s almost mixed in, add half of the buttermilk, followed by an additional 1/3 of the flour, and then the final buttermilk. Add the last of the flour mixture then continue to beat just until it is blended.

Divide the batter evenly between the prepared muffin tins, filling each about 2/3 full.

Bake until a tester inserted in the middle of the cupcakes comes back with just a few crumbs, about 15 to 18 minutes. Cool in the pans for 5 minutes before removing to a cooling rack to cool completely.

To make the cupcakes:

Place the butter in the bowl of a stand mixer and beat until light and fluffy. Add 3 cups of the powdered sugar and beat to combine. Continue to add the powdered sugar 1/2 cup at at time.

When all of the powdered sugar has been added, add in 3 tablespoons of heavy cream and a pinch of salt. Continue to beat until the frosting is light and fluffy, adding more cream if desired. Tint with the green food coloring.

To make the buttercream:

Transfer the buttercream to a piping bag fitted with a small, multi-opening tip (I use this one). Starting at the top and moving out, pipe the grass onto the cupcakes &#8211; place the tip on the cupcake, squeeze the bag, then release while pulling up to form blades of grass. Try to make different lengths of grass.

To assemble:

Wow! Looks delicious. I loved to eat this recipe. Thanks for sharing this such a nice informative post.

These Easter bunny cupcakes are simple, delicious and the perfect Easter dessert! Some "bunny" will love them for certain!

Easy Easter Bunny Cupcakes

Sarah’s Easy Vanilla Cupcakes recipe (doubled)

premade vanilla icing

regular-sized marshmallows

white sprinkles

pink crystal sprinkles

Begin by baking your cupcakes. Once baked, let...

Begin by baking your cupcakes. Once baked, let them cool.

While the cupcakes are cooling, make the bunny...

While the cupcakes are cooling, make the bunny ears. Cut one marshmallow in half and dip the sticky side down (cut side) into the pink sprinkles.

Frost the cupcakes and dip them into the...

Frost the cupcakes and dip them into the white sprinkles. The entire top should be covered.

To complete these cupcakes, set the two cut...

To complete these cupcakes, set the two cut and dipped marshmallows on top of the cupcake. Gently press them into the icing so that they won't fall off.

https://mediavine-res.cloudinary.com/video/upload/vgnfzrk9uszvpmug9lo3.mp4

Easter Bunny Cupcakes

Top these moist chocolate cupcakes with a creamy, tangy coconut cream cheese frosting, a sprinkling of sweet coconut, and candy-coated chocolate Easter egg candies. A rich truffle-like chocolate filling hides inside—as fun to discover as an Easter egg!

Easter Cupcakes (Coconut &amp; Chocolate)

(125 grams) all-purpose flour (spooned & leveled)

(42 grams) unsweetened natural cocoa powder

baking soda

(80 milliliters) vegetable oil

(200 grams) granulated sugar

egg,

vanilla extract

(120 milliliters) buttermilk, at room temperature*

coffee

(113 grams) semi-sweet chocolate, finely chopped*

(160 milliliters) heavy cream

(8 Tbsp; 113 grams) unsalted butter, softened to room temperature

coconut extract*

salt,

candy-coated chocolate eggs,

Make the cupcakes

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners, or bake in batches.

In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt together. Set aside. In another bowl, whisk the oil, sugar, egg, vanilla, and buttermilk together until combined. Pour the wet ingredients into the dry ingredients, add the hot coffee/water, and whisk until the batter is completely combined. Batter is thin.

Pour/spoon the batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 15 cupcakes.

Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.

While the cupcakes are baking, make the chocolate ganache

Place finely chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth. Ganache is thin. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. If needed, see Troubleshooting Chocolate Ganache. Once ganache is smooth, let it sit at room temperature for 1 hour to thicken before filling the cupcakes.

Remove cupcakes from the oven and allow them to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled—and even chilled for 20–30 minutes in the refrigerator if they&#8217;re particularly sticky on top—before filling and topping.

Fill the cupcakes

Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be sort of cone-shaped. Spoon some of the chocolate ganache inside each carved-out cupcake—use however much will fit. (I use either a teaspoon measuring spoon or Wilton piping tip #12 to fill cupcakes. Usually you can fit between 1–2 teaspoons of filling in each.) Slice/tear off the pointy end of the “cone” piece of cupcake you removed, and gently press the round piece back on top of the filling.

Make the frosting

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners&#8217; sugar, coconut extract, and a pinch of salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add another pinch of salt if it&#8217;s too sweet, or another 1/4 cup confectioners&#8217; sugar if you want it a little thicker.

Frost cooled cupcakes. I used Wilton piping tip #12 to pipe it, but you can also just spread the frosting on with a knife or icing spatula. To finish, hold a frosted cupcake over a bowl or plate of the shredded coconut and sprinkle the coconut on top, gently pressing it so it sticks to the frosting. Top each cupcake with 2 or 3 candy-coated chocolate eggs.

Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day before serving. Cover and store leftover cupcakes in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.

I made these for Easter and they came out adorable! So delicious. I received so many compliments on them.

https://www.youtube.com/watch?v=ZdzgMurgfAs

These coconut chocolate Easter cupcakes feature a deeply chocolate cupcake, and a smooth tangy coconut cream cheese frosting. And like the fun of an Easter egg, you’ll find a surprise inside: a rich ganache filling that tastes like a soft chocolate truffle. Finish with a sprinkling of sweet coconut and candy-coated chocolate eggs.

Get the full recipe: https://sallysbakingaddiction.com/coconut-chocolate-easter-cupcakes/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #eastercupcakes #chocolatecoconutcupcakes #coconutchocolatecupcakes 

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Easter Cupcakes | Sally's Baking Recipes

Easy Chocolate Coconut Cupcakes are ultra tender and moist chocolate cupcakes topped with homemade coconut buttercream frosting and toasted coconut. This easy recipe is perfect for any Mounds bar lovers!

Chocolate Coconut Cupcakes

(142 grams) bittersweet chocolate, (finely chopped)

(28 grams) Dutch-process cocoa

water

(95 grams) all-purpose flour

(100 grams) granulated sugar

(50 grams) packed light brown sugar

fine sea salt

coconut milk, (shaken well or whisked until somewhat smooth)

coconut oil

eggs egg yolk, (at room temperature)

white vinegar

(375 grams) powdered sugar, (sifted)

(227 grams) unsalted butter, (at room temperature)

coconut extract

coconut milk

(85 grams) shredded sweetened coconut

In a medium heatproof bowl, add the chocolate and cocoa powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until thick and smooth, then set aside to cool completely.

Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with liners.

In a small bowl, whisk together the flour, sugar, brown sugar, salt, and baking soda.

Whisk the coconut milk, coconut oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.

Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 17 to 20 minutes.

Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.

Make the cupcakes:

In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, coconut extract, and coconut milk and beat on medium for 1 minute, adding more cream if needed or more powdered sugar to thicken.

Make the frosting:

Place the coconut in a medium skillet set over medium heat. Stirring constantly, toast until golden brown. Remove and let cool.

Toast the coconut:

Use an offset spatula to spread the frosting onto each cupcake. Sprinkle with the cooled toasted coconut. Serve or store for 1 day at room temperature or up to 2 days covered in the fridge.

I decided to give this recipe a chance as it was billed as an underdog and as a Canadian we so often cheer for the underdog. I am so glad I did, as it was a tremendous find.  A cupcake with this much rich chocolatey flavour paired with coconut is a win. I shared with friends who also raved about them.  They are over the top delicious and taste and look as if they come from a high end bakery.

Another great recipe from Handle the Heat! These came out amazing. They had the perfect amount of coconut flavor (the coconut was not too overpowering, despite all of the coconut ingredients, but you could still taste the coconut - it wasn't lost in the chocolate). I used Cadbury Eggs for the top. Yum! I'll be making this every Easter.

I made these yesterday for Easter dessert. I thought I had a can of coconut milk in the cupboard, but it was coconut cream. They still turned out amazing with the cream instead of milk. 

The cake was moist and the frosting perfect, not too sweet. 

There was enough frosting to put a nice mound on each cupcake, without a lot leftover - some cupcake frosting recipes make entirely too much. 

The cupcakes baked up tall too!

This receipe is a keeper!

I was surprised how lovely the cake was, but I did modify it a little. I think most of the coconut flavorings taste terrible and fake/overdone- I really wanted coconut buttercream, but so far I haven't found a recipe that has the flavor and not the essence. 

I also wanted to fill the cupcakes with marzipan. This cake is wonderful, but VERY light (think, slightly denser than angel food, but without the resistance of angel food- it's super soft). It won't hold up to any sort of heavy/thick filling. Perhaps the densest filling I'd use is whipping cream or perhaps soft, fluffy meringue. I'll have to hunt down a denser chocolate cake recipe for this use in future. I almost feel like buttercream is a bit too heavy for the lightness of this cake. Fortunately, the chocolate flavor is rich and so the strength of the flavor matches the buttercream, if not the texture.

This is the second recipe By Tessa that I’ve tried, and honestly they were the BEST chocolate cupcakes I’ve ever had. I really like the instructions she gives, and the troubleshoot section is 10/10.  Genuinely, I will be trying every recipe by Tessa after this. Thank you!

Such a delicious cupcake.
Rich, chocolate cake flavor. Plenty of coconut flavor in the frosting.  Tastes like a Mounds candy bar.
Ate 3 in one day!  Thanks!

These cupcakes are delicious! I made these &amp; 4 other kinds for a wedding. They requested coconut in the cupcake which was delicious! I did add an extra tablespoon of coconut milk to the frosting as well as 1 tablespoon of cream because the frosting was thick, this mad it easy to decorate

I made this as an Easter treat for my neighbors and everybody absolutely loved it. The chocolate flavor was great (I used extra dark cocoa powder). I will definitely make this again.

I made these cupcakes for my Easter gathering. These cupcakes, in addition to being so cute and festive, taste absolutely fabulous. The frosting is very good and creamy, but the cake is moist with a very nice crumb and texture. What stands out the most is the rich chocolatey flavor kissed by a gentle hint of coconut. I’m an experienced home baker, and this cupcake is one of the best I’ve ever made or even purchased from a bakery! Thanks so much, Tessa, for developing this marvelous recipe!!!!!!

These Easter Nest Cupcakes are made with edible chocolate nests filled with a cupcake, chocolate buttercream, and mini eggs. A fun Easter dessert that looks impressive but is surprisingly easy to make.

Easter Nest Cupcakes

Chocolate cupcakes

Batch chocolate buttercream.

White chocolate melts

Milk chocolate melts

Tbsp vegetable shortening

Mini eggs

Step 1

Add the milk and white candy melts to a microwave-safe bowl. I mixed the two colours together to create a softer brown shade for the nests. If needed, add a small amount of vegetable shortening to help thin the chocolate and make it easier to brush.

Step 2

Microwave the chocolate in short bursts, stirring between each interval until it is completely melted and smooth. The chocolate should be glossy and easy to stir before using.

Step 3

Turn a cupcake pan upside down so the base of the cups acts as the mould for the nests. Make sure the pan is completely clean and dry before starting. I didn’t grease my pan as it wasn’t needed, but you can lightly grease it with a small amount of vegetable oil if preferred. &nbsp;

Step 4

Using a small silicone pastry brush, coat the base and sides of each cupcake mould with melted chocolate. This first layer does not need to be thick, just make sure the surface is fully covered. Place the tray in the fridge or freezer for a few minutes until the chocolate firms up.

Step 5

Once the first layer has set, brush on another layer of chocolate, making sure to cover any gaps. This strengthens the nests and helps prevent them from cracking when removed from the pan. Allow the chocolate to set fully before adding the next layer.

Step 6

Brush on a final layer of chocolate to strengthen the nests. This extra thickness helps prevent them from cracking when you remove them from the mould. Brush the chocolate in uneven strokes, allowing the brush marks to overlap and criss-cross slightly. This helps create a natural twig-like texture for the nests.

Step 7

Place the pan in the freezer for about 5 minutes to fully firm up the chocolate before removing the nests. Once the chocolate has fully set, gently twist each nest to loosen it from the pan. They should release easily and pop straight off the mould. If a nest cracks slightly, leave it for a minute or two and try again, as the chocolate will soften slightly and lift away more easily.

Step 8

Remove the cupcake liner and place the cupcake inside the chocolate nest. If needed, trim a little from the base so it sits flat and fits snugly inside the shell. The top of the cupcake should sit roughly level with the edge of the nest so the eggs sit neatly on top.

Step 9

Prepare a batch of chocolate buttercream and transfer it to a piping bag fitted with piping tip 233 (grass tip). I matched the colour of the buttercream to the chocolate nest as closely as possible. I used cocoa powder rather than food colouring, as food colouring can sometimes darken over time.

Step 10

Starting at the outside edge of the cupcake, pipe a rim of buttercream around the nest. This first layer should sit flush with the edge of the chocolate shell so you can continue building the nest with the buttercream.

Step 11

Continue piping the buttercream toward the centre of the cupcake using loose circular motions. The centre does not need to be fully covered, just enough buttercream to help hold the eggs in place.

Step 12

Pipe an additional layer of buttercream around the outer edge of the cupcake to build up the nest shape. Adding a little extra height around the rim helps the nest look more realistic and keeps the eggs nicely contained in the centre.

Step 13

Place a few pastel mini chocolate eggs into the centre of the buttercream nest. Gently press them into the buttercream so they sit securely in place.

The Results!

Your Easter nest cupcakes are now ready to serve. The chocolate nests paired with the buttercream texture and colourful eggs make a beautiful Easter treat.

A video tutorial on how to make Easter Nest Cupcakes

Top 7 easter cupcakes recipes from across the web

The most viewed easter cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Triple Chocolate Easter Egg Cupcake...

Easter Mini Egg Cupcakes

Easter Cupcakes

Easy Easter Bunny Cupcakes

Easter Cupcakes (Coconut & Choc...

Chocolate Coconut Cupcakes

Easter Nest Cupcakes

Top 7 easter cupcakes recipes from across the web

The most viewed easter cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Triple Chocolate Easter Egg Cupcake...

Easter Mini Egg Cupcakes

Easter Cupcakes

Easy Easter Bunny Cupcakes

Easter Cupcakes (Coconut &amp; Choc...

Chocolate Coconut Cupcakes

Easter Nest Cupcakes

The most viewed easter cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Easter Cupcakes (Coconut & Choc...