Springtime Chocolate Cupcakes

If you need a fun treat for your Easter Sunday, these cupcakes are easy and quick to throw together. I used my favorite One Bowl Chocolate Cupcakes and Buttecream frosting.

After frosting them I dipped them in crushed Oreos then topped them with a carrots shaped from a Starburst. I used Sour Punch Straws cut up for the stems.

I love using candy for shaping different cupcake decorations. You can get a lot of inspiration from these books by Alan Richardson and Karen Tack. I love looking at the pictures in these books. They are amazing!

 

One Bowl Chocolate Cupcakes

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

Combine the cocoa, flour, sugar, soda, baking powder and salt in a bowl. Add the rest of the ingredients and mix till combined scraping down sides of bowl as needed. Scoop batter in liners and fill one-half to two-thirds full. (Be careful here!) Bake in a 350 degree oven for 15-20 minutes or until top of cupcake springs back when lightly touched. Let cool completely before frosting. Makes approx. 18 cupcakes.

Source: Martha Stewart Cupcakes

Buttercream Frosting


1/2 c. unsalted butter, softened
1/2 c. shortening (If I use shortening, I use the Crisco Butter Flavored Sticks, sometimes I use all butter)
1 tsp vanilla
1/2 to 1 teaspoon Salt
4 c. powdered sugar
3-5 Tbls. Milk (Your preferred consistency)
Beat the butter and shortening until light and fluffy. Add vanilla and then powdered sugar. Mix until well combined. Add in milk 1 Tbsp at a time until your reach the thickness that you want. Easy Peasy! 

 

Mmmm! We hope you have a very Happy Easter!

 

Love, Monica