A couple of years ago, the Easter Bunny brought me this book:
Have you seen this book? It has some of the most adorable cupcake creations I have seen. The materials and details that are put into each cupcake design are incredible. Although I think the cupcakes in this book are so cute, I have been too intimidated (lazy?) to spend the time making any of them myself. Until now.
With spring having sprung, and Easter right around the corner, I have green grass, flowers and baby animals on the brain. I could no longer resist these little cotton tails
peaking out of grassy egg-filled patches.
I tried a new chocolate cupcake recipe from Sweetness Delicious Baked Treats for Every Occasion by Sarah Levy (which was super moist and chocolatey) and stuck with my favorite vanilla buttercream frosting from Magnolia Bakery.
For the bunny cupcakes, I frosted cupcakes with buttercream and then dipped the frosting in crushed Oreos. The bunnies’ feet are cut out from the flat Kraft Stacker Marshmallows, with jellybeans and chocolate covered sunflower seeds for the “pads” of the feet. The tail is a mini marshmallow coated in thinned out buttercream and rolled in decorating sugar.
For the grass cupcakes I used a Wilton #104 icing tip and topped the frosting with Whopper Eggs.
Supreme Chocolate Cupcakes
Keywords: bake dessert cupcake
Ingredients (16 cupcakes)
- 2/3 cup cocoa powder
- 1/3 cup boiling water
- 1 cup cake flour
- 1 1/4 cup sugar
- 2 1/8 tsp baking powder
- 1/4 tsp salt
- 1 1/2 sticks (12 Tbsp) unsalted butter, room temperature
- 3 eggs, room temperature
- 1 Tbsp + 1/2 tsp vanilla extract
Preheat oven to 350 degrees.
Line 2 muffin pans with paper liners.
In a small bowl, combine boiling water and cocoa powder, set aside.
In a large bowl, combine cake flour, sugar, baking powder and salt. Add butter and cocoa mixture. Mixture will be dry and lumpy at this point. Add eggs and vanilla and mix well.
Fill cupcake liners 3/4 full with batter.
Bake for 18 minutes.
Cool completely before frosting.
Recipe adapted from Sweetness Delicious Treats for Every Occasion by Sarah Levy
combine cocoa powder and boiling water
combine dry ingredients in large bowl and add butter and cocoa mixture
add eggs and vanilla and mix well
pour batter into cupcake liners 3/4 full
bake, then cool completely before frosting
Keywords: no-bake dessert frosting
Ingredients (Enough frosting for ~16 cupcak)
- 1 1/2 sticks (12 Tbsp) butter, room temperature
- 1 tsp vanilla extract
- 1/4 cup + 1/8 cup milk
- 5 cups powdered sugar
- food coloring (optional)
In a large bowl, with an electric mixer, cream butter and vanilla together.
Add powdered sugar, one cup at a time, alternating with milk a little at a time after each powdered sugar addition.
Add desired food coloring if using.
If frosting is too thin, add more powdered sugar. If too thick, add more milk.