Name: Easter Chocolate Cupcakes with Creamy Vanilla Frosting
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup granulated sugar; 1/2 cup milk (dairy or non-dairy); 1/4 cup vegetable oil; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1/2 cup hot water or hot coffee; 1/2 cup (115 g) unsalted butter, softened; 2 cups powdered sugar, sifted; 1–2 tablespoons milk or cream; 1 teaspoon vanilla extract; Mini chocolate eggs or pastel candy eggs; Sprinkles (optional)

Description

These Easter Chocolate Cupcakes are soft, moist, and deeply chocolatey, topped with a fluffy vanilla frosting and decorated with colorful mini eggs. They’re easy to make, perfect for spring celebrations, and great for baking with family. If you want a reliable, crowd-pleasing dessert, this is your go-to recipe.

Ingredients

Scale

Chocolate Cupcakes

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup milk (dairy or non-dairy)
1/4 cup vegetable oil
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 cup hot water or hot coffee

Vanilla Frosting

1/2 cup (115 g) unsalted butter, softened
2 cups powdered sugar, sifted
1–2 tablespoons milk or cream
1 teaspoon vanilla extract

Decoration

Mini chocolate eggs or pastel candy eggs
Sprinkles (optional)

Instructions

Prep
- Heat oven to 350°F (175°C).
- Line a 12-cup muffin pan with cupcake liners.
Mix Dry Ingredients
- In a bowl, whisk flour, cocoa powder, baking soda, salt, and sugar.
Add Wet Ingredients
- Add milk, oil, egg, and vanilla. Mix until smooth (about 1–2 minutes).
Add Hot Liquid
- Slowly stir in the hot water or coffee. Batter will be thin — that’s correct and makes the cupcakes extra moist.
Fill & Bake
- Fill liners about 2/3 full.
- Bake 16–18 minutes until a toothpick comes out with a few moist crumbs.
- Cool completely on a rack.
Make Frosting
- Beat butter until creamy.
- Gradually beat in powdered sugar.
- Add vanilla and 1 tablespoon milk/cream. Beat until fluffy. Add more liquid if needed.
Frost & Decorate
- Spread or pipe frosting onto cooled cupcakes.
- Top with mini chocolate eggs and sprinkles.

Notes

Use hot coffee instead of water to deepen chocolate flavor (it won’t taste like coffee).
Don’t overmix once combined — mix just until smooth.
Cool completely before frosting or the frosting will melt.
If frosting is too soft, chill it 10–15 minutes, then whip again.
Want bakery-style looks? Use a piping bag with a star tip.