Easter Cupcakes
with Chocolate Fudge Frosting and Mini Eggs- Wheat
- Egg
- Milk
- Soy
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Triticale
- Almonds
- Cashews
- Hazelnuts
Nothing says Easter like chocolate on chocolate! These moist cupcakes are topped with rich chocolate-sour cream fudge frosting and finished with festive mini eggs.
Ingredients
1.2 cup
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
¼ cup
Cocoa Powder
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1.7 g
Espresso Powder
⅓ cup
Brown Sugar
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
½ cup
White Sugar
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Egg
(Contains: Egg)
2 unit(s)
Sour Cream
(Contains: Milk May be present: Milk)
1.44 g
Baking Soda
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
4 g
Baking Powder
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
1 cup
Icing Sugar
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
½ cup
Bittersweet Chocolate Chips
(Contains: Soy May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
151 g
Chocolate Mini Eggs
(Contains: Milk, Soy May be present: Peanuts, Almonds, Cashews, Hazelnuts)
Not included in your delivery
6 tbsp
Oil*
0.35 tsp
Salt*
4 tbsp
Butter*
(Contains: Milk)
1 tbsp
Milk*
(Contains: Milk)
Nutrition facts
Utensils
Cooking Steps
- Before starting, preheat the oven to 350ºF.
- Remove 4 tbsp (8 tbsp) butter from the fridge and set aside in a warm place to soften.
- Line a 12-cup muffin pan with paper liners. (NOTE: If you don't have paper liners, you can grease the pan with 2 tsp butter). (NOTE: For 12 servings use two muffins pans or bake recipe in batches.)
- To a small bowl, add 1/2 cup (1 cup) hot water, then add espresso powder. Stir until dissolved.
- To a large bowl, add 1 cup plus 2 tbsp (2 1/4 cups) flour, cocoa powder, white sugar, baking powder, 1/4 tsp (1/2 tsp) baking soda and 1/4 tsp (1/2 tsp) salt. Whisk thoroughly to combine.
- To another large bowl, add eggs, half the sour cream, 1/3 cup (2/3 cup) brown sugar and 1/3 cup (2/3 cup) oil. Whisk until combined.
- Add sour cream mixture to the bowl with dry ingredients, then mix with a spatula until combined. Slowly pour in hot espresso mixture, whisking constantly until combined.
- Divide batter evenly between liners. (TIP: Roughly 1/4 cup of batter per cupcake!)
- Bake in the middle of the oven for 15-20 min until slightly domed and a toothpick inserted into the centre comes out with a few moist crumbs attached.
- Transfer muffin pan to a wire rack until cupcakes are fully cooled.
- Meanwhile, to a small microwave-safe bowl, add chocolate chips. Microwave in 10-20 second increments, stirring after each, until melted and smooth.
- To another large bowl, add softened butter and melted chocolate. Using an electric hand mixer, beat for 2-3 min, until creamy and fluffy. Slowly beat in icing sugar and 1/8 tsp (1/4 tsp) salt until combined, then beat in remaining sour cream and 1 tbsp (2 tbsp) milk until creamy and smooth.
- Once cupcakes have fully cooled, remove from muffin pan and spread chocolate fudge frosting over top.
- Arrange cupcakes on a large platter or board, then top with mini eggs.
