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Speckled Egg Chocolate Easter Cupcakes

Lucy from Bake Play Smile
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 12

Ingredients
  

Chocolate Cupcakes

  • 125 g butter softened
  • ¾ cup caster sugar
  • 2 eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 11/4 cups self raising flour
  • cup cocoa
  • cup milk

Frosting

  • 190 g butter softened
  • 2 1/4 cup icing sugar mixture
  • 2 tbs milk
  • 1 drop green food colouring
  • 36 speckled eggs to decorate

Instructions
 

Chocolate Cupcakes

  • Preheat oven to 170°C.
  • Line 12 muffin holes with patty paper or cupcake holders.
  • Cream the butter and sugar together until light and fluffy.
  • Add the eggs and vanilla and beat until well combined.
  • Alternate folding through the sifted flour and cocoa with the milk until combined.
  • Spoon the mixture into the lined muffin pans.
  • Bake for 15 minutes or until cooked when tested.
  • Leave in the pan to cool for 10 minutes before placing on a wire rack to cool completely.

Frosting

  • To make the frosting, place butter in a bowl and beat with electric beaters or a stand mixer until pale and creamy.
  • Slowly add the icing sugar and milk, beating continuously.
  • Divide the frosting into 2 equal portions.
  • Place one portion in a separate bowl and set aside.
  • Add 1 drop of green food colouring to the remaining frosting.
  • Beat until desired colour is achieved.
  • Spread a thin layer of white frosting over the top of each cupcake.
  • Place the remaining white frosting into a piping bag with a star tip on the end.
  • Pipe white stars around the outside edge of the cupcakes.
  • Wash and clean the piping bag.
  • Fill the bag with the green frosting and pipe stars into the middle of the cupcake, making sure to fill in any gaps.
  • Place three speckled eggs on top of the green frosting.
  • Store cupcakes in an airtight container at room temperature for up to 4 days.