This East Cupcake recipe uses a chocolate chip cupcake base with chocolate buttercream frosting. The “grass” sprinkled on top is made by tinting coconut green and the “soil” is crushed chocolate biscuits. Finish with a few candy Easter Eggs and you’ll have a sweet treat for little and big kids over the Easter Holiday.
Need an easy Easter Cupcake idea? How about cupcakes decorated with “grass” and “soil” with Easter Eggs nested on top? This recipe uses a chocolate chip cupcake base with chocolate buttercream frosting. The “grass” sprinkled on top is made by tinting coconut green and the “soil” is crushed chocolate biscuits. Finish with a few candy Easter Eggs and you’ll have a sweet treat for little and big kids over the Easter Holiday.
HOW TO MAKE EASTER CUPCAKES
Click to watch how to make Easter Cupcakes
Makes: 12 cupcakes Difficulty: Easy
12-hole muffin tray
Choc Chip Cupcakes
225g Unsalted Butter, softened to room temperature
225g Caster Sugar
1 teaspoon Vanilla Extract
3 large Eggs, lightly beaten
125ml Full Cream Milk (1/2 cup)
185g Self Raising Flour
1 tablespoon Cocoa
100g Dark Chocolate Chips
Chocolate Buttercream Frosting
125g Icing Sugar Mixture, sifted
200g Unsalted Butter, softened to room temperature
2 teaspoons Cocoa Powder, sifted
Packet of candy-coated Easter Eggs (I used crispy M&M eggs)
60g Desiccated Coconut
10 drops of green liquid food colouring
10 “Choc Ripple” biscuits, or just any plain chocolate biscuit
Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Line a 12-hole muffin tray with patty cases.
Add the softened butter, sugar and vanilla extract to the bowl of an electric mixer. Cream them together on medium speed until pale, light and fluffy. Add the eggs in two batches and beat until everything is mixed evenly together. Stir in the milk. It might look curdled and split, but it will be ok.
In a medium bowl sift in the flour and cocoa, and add the chocolate chips. Stir the dry ingredients together. Pour the dry ingredients over the butter mixture and gently fold everything together until just combined.
Scoop the batter into each muffin hole. Fill to about two-thirds full. You can use an ice-cream scoop to help.
Check the oven has reached the correct temperature. Place the tray on the middle rack of the oven. Bake for 20 minutes approximately. The cupcakes are done when a skewer inserted into the middle comes out clean, and the tops are firm to touch and spring back when you press on them. Remove from the oven.
Let the cupcakes cool on a wire rack.
While the cupcakes are cooling prepare the frosting. Sift the icing sugar and cocoa powder into the bowl of an electric mixer. Add the softened butter. Cream them together on medium speed until the frosting is smooth and silky. Set aside.
For the “chocolate soil”, place the chocolate biscuits into a bag and smash them into crumbs with a rolling pin or hammer. Set aside.
For the “grass” add the coconut and food colouring to another bowl. Stir together until the colour has coated the flakes. Add more colouring to get a brighter colour if you like.
Place a dollop of chocolate buttercream on a cupcake. Smear it around with a spatula. Sprinkle a tablespoon of either “soil” or “grass” over the top. Press a few Easter Eggs into the top.
- These cupcakes will keep in an airtight container at room temperature for up to 3 days.
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