Ingredients
Method
- Preheat the oven at 180°C/350°F and line a muffin tin with cupcake liners.
- In bowl whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk eggs, milk or buttermilk, oil (or melted butter), and vanilla.
- Pour the wet ingredients into the dry and fold them all in until you stop seeing flour streaks. Do not overmix.
- Fill liners about two thirds full.
- Bake for 15-20 minutes until a toothpick comes out with a few moist crumbs, not wet batter.
- Let cupcakes cool in the pan for a few minutes, then move to a wire rack.
- Cool fully for 30-minutes before frosting.
To make the frosting
- Beat softened butter until light and creamy about 2 to 3 minutes
- Add powdered sugar in batches and mix until smooth.
- Scrape the bowl as you go so everything blends evenly.
- Add cocoa powder, then vanilla and a pinch of salt and whisk.
- 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
- Mix until fully incorporated
To Decorate
- Fill a piping bag with the frosting
- With a spaghetti nozzle, start piping along the edges and move inwards to create a "nest"
- Place a chocolate easter egg in the center of the "nest" and 2 others around
- Repeat until all cupcakes are frosted and decorated
- Enjoy!!