Charming mini egg and chocolate cupcakes: a festive treat for chocolate lovers
These Mini Chocolate Egg Cupcakes are a chocolate lover's dream come true. Filled with rich cocoa, infused with a hint of coffee, and sprinkled with chocolate chips, these cupcakes provide a decadent base for the colorful crunch of mini eggs. replaces the word nice with emptypped with a creamy chocolate frosting, they're as delicious to look at as they are to eat, making them perfect for any celebration.
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Why you will love it
The combination of coffee and chocolate deepens the flavor, providing a sophisticated twist on the classic chocolate cupcake. The addition of mini eggs not only brings a playful pop of color, but also introduces a pleasant textural contrast to the soft, tender crumb of the cake. Ready chocolate frosting adds a creamy finish that perfectly complements the rich cake underneath.
Perfect opportunity
These cupcakes are ideal for Easter celebrations, birthdays or any spring get-together. They also make a fantastic gift for school events or as a sweet way to brighten someone's day.
Decorating Tips
For an even more festive look, top each cupcake with a swirl of chocolate frosting and place a few mini eggs in the frosting for decoration. You can also sprinkle edible glitter or colorful sugar sprigs to enhance the Easter theme.
- Ingredients:
- 180g self-rising flour
- 30g cocoa powder
- 185g of sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon of salt
- 3/4 cup cold coffee (espresso recommended)
- 1/2 cup buttermilk
- 100 ml of vegetable oil
- 2 medium eggs
- 100g chocolate chips
- Mini eggs for decoration
- Ready-to-use chocolate icing
- Instructions:
- Preheat your oven to 160°C (320°F).
- In a large bowl, sift together the self-rising flour, cocoa powder, sugar, baking powder, baking soda and salt.
- In another bowl, whisk together cold coffee, buttermilk, vegetable oil and eggs.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Add the chocolate chips.
- Pour batter into cupcake liners, filling each about three-quarters full.
- Bake in preheated oven for 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, decorate with the ready-made chocolate icing and top each cupcake with mini eggs.
Appreciate!