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Homemade Easter Egg Cupcakes
Cupcakes:
1 cup all-purpose flour
1 cup sugar
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 egg, at room temperature
1/2 cup buttermilk, at room temperature
1/2 cup hot water
1/4 cup olive or coconut oil
1 tsp vanilla extract
Frosting:
3 sticks unsalted butter, softened and cubed
3 cups powdered sugar, sifted
2-3 tbsp milk
1 tsp pure vanilla extract
1 pinch salt
2-3 drops brown food coloring
egg-shaped chocolate-coated candies
To make cupcakes: Preheat oven to 350 F. Line 12-cup muffin tin with cupcake liners.
In bowl of electric mixer, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
In medium bowl, whisk egg, buttermilk, water, oil and vanilla extract.
Mix dry ingredients on low speed 1 minute. Add wet ingredients. Mix 2 minutes on medium speed and scrape sides and bottom of bowl. Mix 1 minute on medium speed.
Divide evenly among cupcake liners.
Bake 12-15 minutes, or until toothpick inserted in center comes out almost clean.
Cool cupcakes on wire rack.
Frosting:
Using paddle attachment of electric mixer, whip butter 8 minutes on medium speed until pale and creamy. Add powdered sugar, milk, vanilla extract and salt; mix on low speed 1 minute. Increase speed to medium and mix 6 minutes until frosting is light, creamy and fluffy. Add food coloring and whip 1 minute.
Frost cupcakes and top with egg-shaped chocolate-coated candies.
Recipe adapted from A Classic Twist
