Chocolate Chip Easter Cupcake Recipe with Chocolate Buttercream Nests
Rated 5.0 stars by 1 users
Category
Easter
Servings
12
Prep Time
20 minutes
Cook Time
18 minutes
Calories
290
Get ready to impress this Easter with these delightful chocolate chip cupcakes!
Packed with rich chocolate chips and topped with creamy buttercream nests filled with mini eggs, they’re a fun and festive treat for any occasion.
Brightly coloured cupcake holders add a cheerful touch, making them the perfect addition to your Easter celebrations.
Let’s dive into this egg-cellent recipe! 🐣🍫🌸
Ingredients
-
125g unsalted butter (softened)
-
125g caster sugar
-
2 large eggs
-
1 tsp vanilla extract
-
100g self-raising flour
-
25g cocoa powder
-
50ml milk
-
100g milk or dark chocolate chips
-
12 brightly coloured cupcake holders (I used yellow)
-
150g unsalted butter (softened)
-
300g icing sugar
-
50g cocoa powder
-
3-4 tbsp milk
-
1 tsp vanilla extract
-
Mini chocolate eggs (3 per cupcake)
For the Cupcakes:
For the Chocolate Buttercream:
For the Decoration:
Directions
Step 1: Make the Cupcakes
Preheat the Oven: Set your oven to 160°C (fan) / 180°C / Gas Mark 4.
Line a muffin tin with brightly coloured cupcake holders.
Cream Butter and Sugar: In a large bowl, beat the butter and sugar until pale and fluffy.
Add Eggs and Vanilla: Mix in the eggs, one at a time, followed by the vanilla extract.
Combine Dry Ingredients: Sift the flour and cocoa powder together, then fold into the batter.
Stir in the milk until smooth.
Add Chocolate Chips: Gently fold the chocolate chips into the mixture.
Bake: Divide the batter evenly between the cupcake holders.
Bake for 15-18 minutes, or until a skewer inserted into the centre comes out clean.
Cool completely on a wire rack.
Step 2: Make the Buttercream
Cream the Butter: Beat the softened butter until light and fluffy.
Add Icing Sugar and Cocoa Powder: Gradually add the icing sugar and cocoa powder, mixing well after each addition.
Adjust Consistency: Add milk, one tablespoon at a time, until the buttercream is smooth and pipeable.
Stir in the vanilla extract.
Step 3: Decorate the Cupcakes
Pipe the Nests: Transfer the buttercream to a piping bag fitted with a spaghetti or grass piping nozzle.
Starting at the outer edge of each cupcake, pipe in a circular motion to create a nest shape.
Add Mini Eggs: Place 3 mini eggs in the centre of each buttercream nest for a festive finish.
Serving Tip
These cupcakes are perfect for Easter gatherings or as a sweet surprise in a picnic basket.
Display them on a tiered cake stand to show off their bright colours and adorable design!
Enjoy these egg-cellent Easter treats! 🐰🌸🍫
Recipe Notes
More Awesome Recipes:
Help With Your Baking:
If you have any questions and this Shortbread Easter Cookies Recipe please post a comment below and we will get back to you asap.
Servings: The recipe typically yields about 12 delicious Easter-themed cupcakes.
Calories per biscuit: 290 calories.
Remember: Tag #whitakerschocolates with your delicious homeamde Easter baking creation!
How to Store Your Easter-Themed Cupcakes
Store your homemade Easter-themed cupcakes in an airtight container at room temperature for 1-2 days.
For frosted cupcakes, use a container tall enough to prevent frosting from being damaged.
Refrigerate cupcakes with cream cheese or custard-based frostings for up to 3-4 days.
If decorated with delicate designs, place wax paper between layers to protect intricate details.
Freeze unfrosted cupcakes for up to a month, wrapping individually in plastic wrap before placing in a freezer-safe container.
Nutrition
Typical Values | Per serving | % Reference Intake |
|---|---|---|
Energy | 290 kcal | 15% |
Fat | 15g | 21% |
of which saturates | 8g | 40% |
Carbohydrate | 35g | 13% |
of which sugars | 25g | 28% |
Fibre | 2g | - |
Protein | 4g | 8% |
Salt | 0.4g | 7% |
The History of Chocolate Chip Easter Cupcakes
Chocolate has a story that stretches back more than two thousand years. People in the rainforests of Central America first turned cocoa beans into a thick, bitter drink.
They saw it as a source of strength and a link to their gods. The beans were so valuable that they even used them as money.
Spanish explorers took cocoa beans back to Europe in the sixteenth century. At first only the wealthy could afford the new drink.
Over time, people found ways to make it sweeter and smoother. In Britain during the nineteenth century, companies worked out how to turn liquid chocolate into solid bars.
This opened the door for chocolate to appear in cakes, biscuits and many other bakes.
The chocolate chip itself appeared by chance in the 1930s. An American innkeeper named Ruth Wakefield chopped up a bar of chocolate and stirred the pieces into her cookie dough.
She expected the chocolate to melt completely, but instead it stayed in soft chunks. The new cookies became a huge hit.
Bakers soon began adding the same chips to other recipes, including cupcakes, to give extra richness and texture.
Cupcakes first became popular in Britain and America in the early 1800s. Cooks measured ingredients in cups rather than by weight, and they baked the small cakes in individual cups or mugs.
The handy size made them perfect for afternoon tea or quick treats. Over the years, people added all sorts of flavours and decorations.
Easter baking has its own traditions in the UK. Hot cross buns mark Good Friday, but many families also enjoy colourful cakes and cupcakes.
Bakers use pastel shades, make edible nests and top their bakes with mini chocolate eggs. These eggs stand for new life and the fresh start of spring.
Chocolate chips bring a grown-up depth of flavour that balances the sweetness of the toppings.
Whitakers has produced fine chocolate in Yorkshire since 1889. The company uses traditional methods to create smooth, high-quality chocolate that melts well and holds its shape in baking.
Their chocolate chips add a true British touch to recipes like this one. Home bakers across the country use them to make Easter cupcakes that taste special and look festive on the tea table.
