Chocolate Easter Cupcakes Recipes

EASTER CUPCAKES WITH WHITE CHOCOLATE FROSTING

Easter Cupcakes with White Chocolate Frosting image

Provided by Melissa d'Arabian : Food Network

Categories dessert

Time 35m

Yield 12 cupcakes, 2 cups frosting

Number Of Ingredients 20

Ingredients

2/3 cup white chocolate chips
2 teaspoons vegetable shortening
1 (8-ounce) package cream cheese, room temperature
2 tablespoons orange juice
1 teaspoon vanilla extract
Pinch salt
2 cups confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg
2 egg yolks
1/2 cup sour cream
1/2 orange, zested (about 1 teaspoon)
1/2 orange, juiced (about 1 1/2 tablespoons)
Assorted toppings such as blueberries, candy-coated chocolate eggs, jelly beans, rainbow cereal puffs, licorice string, and chocolate-covered graham crackers

Steps:

Preheat the oven to 350 degrees F. Line 3 (6-cup) muffin pans with cupcake liners.
Frosting: Put the chocolate chips and shortening in a medium microwavable bowl. Microwave on high, stirring halfway between cooking time, until the chocolate is melted, about 40 to 50 seconds. Stir until smooth. With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Beat in the melted chocolate, orange juice, vanilla, and salt until blended. With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, about 2 to 3 minutes. Cover with plastic wrap and set aside.
Cupcakes: Whisk together the flour, baking powder, and salt in a medium bowl. With an electric mixer on high speed, beat the butter, sugar, vanilla, and salt in a large bowl until light and fluffy. Add the egg and egg yolks, 1 at time, beating well after each addition. With the mixer on medium speed, beat in the sour cream, zest, and juice until blended. Add the flour mixture on low speed, and beat until just blended.
Fill each muffin cup 2/3 full with the batter. Bake until a toothpick inserted into the center comes out clean, 17 to 20 minutes. Let cool in the pan on a rack for 10 minutes. Remove the cupcakes from the pan and let cool completely on a rack.
With a small metal spatula, spread the frosting over the tops of the cooled cupcakes; use assorted fruit and candies to decorate the cupcakes.

CHOCOLATE EASTER CUPCAKES

Chocolate Easter cupcakes image

Get the kids helping out in the kitchen to decorate these sweet Easter cupcakes. Choose from bunnies, chicks and sheep - they're all equally delicious

Provided by Good Food team

Categories Dessert

Time 1h5m

Number Of Ingredients 14

Ingredients

140g light brown soft sugar
100g self-raising flour
50g cocoa powder
1 tsp baking powder
2 large eggs
135ml vegetable oil
4 tbsp milk
300g icing sugar
150g unsalted butter, softened
2 tbsp milk
250g ready-rolled white fondant icing
orange, yellow, pink and black gel food colourings
2 tbsp cocoa powder
white mini marshmallows (check the label if vegetarian)

Steps:

Heat the oven to 180C/160C fan/gas 4. Tip the brown sugar, flour, cocoa, baking powder and a pinch of salt into a large bowl. Whisk the eggs, oil and milk in a jug. Slowly pour the wet ingredients into the dry, whisking until smooth. Line a 12-hole cupcake tin with paper cases. Divide the mixture between them, then bake for 20 mins until risen. Leave to cool in the tin.
Meanwhile, make the icing. Beat the icing sugar and butter with an electric whisk until pale and fluffy. Whisk in some of the milk to loosen to a pipeable consistency, if needed.
For the chick decoration, colour a small piece of fondant orange using a drop of food colouring gel and another small piece black. Colour a few tablespoons of the icing yellow and spoon into a piping bag fitted with a large round nozzle. Pipe a yellow blob in the centre of the cupcake and a smaller one on top. Roll the black fondant into two small balls and place them as eyes. Roll a little cone of orange fondant for the beak. For each foot, roll three small, longer pieces and pinch them together at one end. Push the feet in beneath the body, hiding the pinch.
For the bunny, beat the cocoa and 1 tbsp milk into a few tablespoons of the icing. Spread over the cupcake. Spoon a few tablespoons of the plain icing into a piping bag fitted with a large round nozzle and pipe a small blob on top. Stick a mini marshmallow on top of that for a tail. For the feet, shape two small pieces of white fondant into ovals and press down to flatten. Colour a small piece of fondant pink and form two balls and six smaller ones. Press the balls into the flattened ovals in a paw pattern. Place the feet on either side of the rabbit's bottom.
To make the sheep, colour a piece of fondant black and shape a small piece into an oval. Use a skewer to press nostrils into the bottom end. Pinch two smaller pieces into ears and stick these on using a little water. Roll two small balls of white fondant and two smaller black balls to make eyes. Cover the cake with a layer of plain icing and fix the face in the middle. Surround with mini marshmallows for the woolly coat.

Nutrition Facts : Calories 426 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

EASTER SURPRISE CUPCAKES

Easter Surprise Cupcakes image

An Easter cupcake with a surprise egg inside.

Provided by Maggie

Categories Desserts Cakes Holiday Cake Recipes

Time 35m

Yield 24

Number Of Ingredients 10

Ingredients

2 ¼ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
⅔ cup margarine, softened
1 cup brown sugar
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cups milk
24 small chocolate eggs, unwrapped

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
Cream together the margarine, brown sugar and white sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 29 g, Cholesterol 18.4 mg, Fat 8 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 2.5 g, Sodium 212.2 mg, Sugar 19.7 g

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