You’ll enjoy the rich moist chocolate cupcake inside but those little buttercream flowers and candy coated chocolate eggs will be fun to nibble on too!
How do you make the best chocolate buttercream?
Use a good quality cocoa powder and add salt to taste. I like to add close to a teaspoon of salt to my chocolate buttercream as I find it really provides a great balance. A teaspoon of espresso powder or a few splashes of coffee help to bring out that chocolate flavor too! THINKING ABOUT EASTER RECIPES? TRY THESE OUT! Easter Bunny Cake Easter Bunny Cupcakes Bird’s Nest Easter Cake Easter Chick Cupcakes Easter Egg Cake Peanut Butter Eggs
How to make Basket-shaped Easter Cupcakes
How do you make these Easter cupcakes?
PRO TIPS FOR THESE EASTER CUPCAKES
Definitely make the handles in advance. 1-2 days ahead is fine! They really need to set. This looks really cute with just the eggs in so go ahead and skip the buttercream roses if you’re short on time. You can make a bigger version of this with a two layer 4 inch cake! Matching the fondant color to you buttercream can be a challenge. The easiest solution is a WHITE Easter basket! Practice the basket weave pattern on a plate first if you haven’t don it. It’s an easy technique but it’s better to work on the cupcakes once you’re confident.
Some Substitutions
Use a 233, 234, or 29 tip to pipe buttercream grass if you’re not a coconut fan. You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference. If you prefer your frosting to be less sweet then try whipping up a batch of Swiss or Italianbuttercream. Silky smooth and delicious!
If you’ve tried these Easter cupcakes then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
