Chocolate Easter Egg Cupcakes
By Bianca Dodson
Chocolate Easter Egg Cupcakes
By Bianca Dodson
- Chocolate Cupcakes:
- ¼ cup full fat sour cream
- ½ cup milk
- 2 eggs
- 1/3 cup vegetable oil
- 1 ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup sugar
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 bag chocolate easter eggs
- ½ cup sweetened coconut
- Vanilla Swiss Meringue Buttercream:
- 6 egg whites
- 1 ¾ cup sugar
- 1 ½ cups butter (slightly softend)
- 1 tablespoon vanilla extract
- pinch of salt
For Cupcakes: Preheat the oven to 350°F degrees. Line a cupcake pan with cupcake liners then set aside.
Sift all of the dry ingredients together then set aside. Whisk the eggs, milk, oil, sour cream and vanilla together until fully combined. Pour into dry ingredients then whisk until fully combined.
Scoop batter into lined cupcake pan and bake for 16-18 minutes or until a toothpick comes out clean. Let cupcakes cool.
While the cupcakes are baking, place coconut on a lined baking sheet in an even layer so it cooks evenly. Place in the oven for 5- 10 minutes being sure to keep an eye on it as it will brown quickly. When majority of the coconut is golden brown, remove from oven then cool.
For Buttercream: Add 1 cup of water to a heavy bottomed pot. In a medium bowl, whisk together the sugar and egg whites. Place the bowl over the pot being sure that the water isn’t touching the bottom.
Heat the sugar and egg whites over the double boiler until the temperature reaches 145 degrees, being sure to stir often. Immediately remove from heat and whisk the meringue mixture with a hand mixer or stand mixer until stiff peaks form.
Once stiff peaks form, begin adding in butter slowly being sure that each addition is incorporated before adding the next.
Add in vanilla and pinch of salt.
Continue to mix until meringue is thick, creamy and smooth.
To Assemble: Once ready to assemble, pipe a layer of buttercream onto cooled cupcake then gently dip the top of the cupcake into the toasted coconut. Top with Sur La Table Chocolate Easter Eggs.
Sift all of the dry ingredients together then set aside. Whisk the eggs, milk, oil, sour cream and vanilla together until fully combined. Pour into dry ingredients then whisk until fully combined.
Scoop batter into lined cupcake pan and bake for 16-18 minutes or until a toothpick comes out clean. Let cupcakes cool.
While the cupcakes are baking, place coconut on a lined baking sheet in an even layer so it cooks evenly. Place in the oven for 5- 10 minutes being sure to keep an eye on it as it will brown quickly. When majority of the coconut is golden brown, remove from oven then cool.
For Buttercream: Add 1 cup of water to a heavy bottomed pot. In a medium bowl, whisk together the sugar and egg whites. Place the bowl over the pot being sure that the water isn’t touching the bottom.
Heat the sugar and egg whites over the double boiler until the temperature reaches 145 degrees, being sure to stir often. Immediately remove from heat and whisk the meringue mixture with a hand mixer or stand mixer until stiff peaks form.
Once stiff peaks form, begin adding in butter slowly being sure that each addition is incorporated before adding the next.
Add in vanilla and pinch of salt.
Continue to mix until meringue is thick, creamy and smooth.
To Assemble: Once ready to assemble, pipe a layer of buttercream onto cooled cupcake then gently dip the top of the cupcake into the toasted coconut. Top with Sur La Table Chocolate Easter Eggs.