How to make chocolate easter cupcakes

These chocolate easter cupcakes hit that sweet spot between easy and impressive. The chocolate base is rich and soft, and the frosting adds that fluffy, party-ready finish. Then the mini eggs do all the Easter decorating for you, no fancy piping skills needed.

They also work for almost any Easter plan.

Make them for brunch, pack them for a school party, or set them on a dessert table next to cookies and bars. Kids will certainly love helping; they can add the eggs and sprinkles, and you can keep the look simple or go full “nest” style with cookie crumbs on top.

How to make chocolate easter cupcakes

For these cupcakes, start by making a simple chocolate cupcake base, then finish with frosting and Easter toppings. Nothing complicated, but the results feel bakery worthy.

cupcake batter

• cake flour – 1.5 cup (195g)
• cocoa powder – 1/4 cup (25g)
• dutch processed cocoa powder – 1 tbsp (7.3g)
• white sugar – 1 cup (200g)
• baking powder – 1 tsp (6g)
• 2 eggs
• buttermilk – 1/2 cup (225g)
• yogurt – 1/4 cup (61.2g)
• veggie oil – 1/3 cup (72g)
• vanilla extract – 2 tsp (8.6g)
• a pinch of salt

buttercream frosting

• unsalted butter – 2 sticks (1 cup, 226g)
• powdered sugar – 1/2 cup (50g)
• cocoa powder – 1/4 cup (25g)
• dutch processed cocoa powder – 1 tbsp (7.3g)
• vanilla extract – 1 tsp (4.3g)

These chocolate easter cupcakes come together in a few simple steps. The biggest key is not overmixing, and letting them cool fully before frosting.

Step 1: Prep

Preheat the oven and line a muffin tin with cupcake liners.

Step 2: Mix the dry ingredients

Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.

Step 3: Mix the wet ingredients

In a separate bowl, whisk eggs, milk or buttermilk, oil (or melted butter), and vanilla.

Step 4: Combine

Pour the wet ingredients into the dry and fold them all in until you stop seeing flour streaks. Do not overmix.

Step 5: Fill and bake

Fill liners about two thirds full. Bake until a toothpick comes out with a few moist crumbs, not wet batter.

Step 6: Cool completely

Let cupcakes cool in the pan for a few minutes, then move to a wire rack. Cool fully before frosting.

How to make the frosting

For this recipe, I used chocolate buttercream which pipes beautifully and hold mini eggs well. The goal is a frosting that is fluffy, smooth, and thick enough to keep the eggs from sliding. Also as we are making the nest with frosting, we want it a little bit thick to hold it’s shape.

Step 1: Beat the butter

Beat softened butter until light and creamy. This takes about 2 to 3 minutes and makes the frosting extra fluffy.

Step 2: Add powdered sugar

Add powdered sugar in batches and mix until smooth. Scrape the bowl as you go so everything blends evenly.

Step 3: Add flavor

• Vanilla buttercream: add vanilla extract and a pinch of salt

• Chocolate buttercream: add cocoa powder, then vanilla and a pinch of salt

Step 4: Adjust texture

Add milk or cream a little at a time until the frosting is smooth and pipeable. If it feels too soft, add more powdered sugar. If it feels too thick, add a splash more milk.

Decorating ideas with Easter eggs

You can keep these simple and still get a cute Easter look. The mini eggs do most of the work.

1) Classic swirl + mini egg cluster

For this recipe, i went for this classic. Pipe the frosting on each cupcake, then place 3 to 5 mini eggs in the center. You can also add a pinch of pastel sprinkles for color.

2) Easter nest cupcakes

Frost the cupcake, then sprinkle crushed Oreos or chocolate shavings over the frosting. Add mini eggs on top so it looks like a little nest.

3) Drizzle + sprinkles + eggs

Add a frosting swirl, drizzle with melted chocolate, then sprinkle. Finish with a few mini eggs right in the center.

4) Bunny themed cupcakes

Pipe a tall swirl, then add mini eggs at the base. Use candy eyes and a pink sprinkle for a nose if you want a cute face look.

How to make chocolate easter cupcakes

These chocolate easter cupcakes hit that sweet spot between easy and impressive. The chocolate base is rich and soft, and the frosting adds that fluffy, party-ready finish. Then the mini eggs do all the Easter decorating for you, no fancy piping skills needed.

Print Recipe Pin Recipe

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

Cupcake batter

• 1.5 cups (195g) cake flour
• ¼ cup (25g) cocoa powder
• 1 tbsp (7.3g) dutch processed cocoa powder
• 1 cup (200g) white sugar
• 1 tsp (6g) baking powder
• 2 eggs
• 1 cup (225g) buttermilk
• ¼ cup (61.2g) yogurt 
• ⅓ cup  (72g) veggie oil
• 2 tsp (8.6g) vanilla extract
• a pinch of salt

Buttercream frosting

• 2 sticks ( 226g) unsalted butter
• ½ cup  (50g) powdered sugar
• ¼ cup (25g) cocoa powder
• 1 tbsp (7.3g) dutch processed cocoa powder
• 1 tsp vanilla extract

Method

 

1. Preheat the oven at 180°C/350°F and line a muffin tin with cupcake liners.
2. In bowl whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
3. In a separate bowl, whisk eggs, milk or buttermilk, oil (or melted butter), and vanilla.
4. Pour the wet ingredients into the dry and fold them all in until you stop seeing flour streaks. Do not overmix.
5. Fill liners about two thirds full.
6. Bake for 15-20 minutes until a toothpick comes out with a few moist crumbs, not wet batter.
7. Let cupcakes cool in the pan for a few minutes, then move to a wire rack.
8. Cool fully for 30-minutes before frosting.

To make the frosting

1. Beat softened butter until light and creamy about 2 to 3 minutes
2. Add powdered sugar in batches and mix until smooth.
3. Scrape the bowl as you go so everything blends evenly.
4. Add cocoa powder, then vanilla and a pinch of salt and whisk.
5. Add milk or cream a little at a time until the frosting is smooth and pipeable. If it feels too soft, add more powdered sugar. If it feels too thick, add a splash more milk
6. Mix until fully incorporated

To Decorate

1. Fill a piping bag with the frosting
2. With a spaghetti nozzle, start piping along the edges and move inwards to create a "nest"
3. Place a chocolate easter egg in the center of the "nest" and 2 others around
4. Repeat until all cupcakes are frosted and decorated
5. Enjoy!!

Tips for moist chocolate easter cupcakes

These quick tips will help keep your cupcakes bake up soft and your toppings stay in place;

• Do not overmix the batter. Stir just until combined so the cupcakes stay tender.

• Use room temp ingredients. Eggs and milk blend smoother at room temp, which helps the texture.

• Do not overbake. Always pull out your cupcakes when a toothpick comes out with a few moist crumbs.

• Cool completely before frosting. Warm cupcakes melt buttercream and make it slide, allow it to cool first.

• Thicker frosting holds mini eggs best. If the eggs slide, chill the frosting or add a little more powdered sugar.

• Add eggs right after frosting. Press gently so they sit in place.

• Chill to set. An overnight or quick 15 minute chill helps everything hold up for transport.

RELATED: How to make Easter egg cheesecake

How to make chocolate easter cupcakes