Okay, how CUTE are these Easter cupcakes! I wanted to make something fun for Easter this year and I think this takes the (cup)cake! I’ll be the first to admit that I am not the best cake or cupcake decorator but this one was simple and I think I did a pretty good job, haha. The cupcake is a moist coffee cake topped with a chocolate ganache and rolled in Oreo cookie crumbs. You can use any cupcake recipe you want, I have a, Easter carrot cake donut recipe you can easily make into cupcakes and would be so delicious!
If you know me, you know that I love coffee! I knew I wanted to make the “dirt” with chocolate and Oreo crumbs so naturally my thoughts gravitated towards coffee. I added espresso powder and a shot of strong espresso to the batter. If you don’t have an espresso or Nespresso machine, make a strong cup of coffee and add 1/4 cup of the brew to the batter. Or simply use instant coffee!
Get ready for THE easiest chocolate ganache recipe ever. No fancy double boilers, literally all you need is to heat up some heavy cream, pour over delicious semi-sweet chocolate and that’s it! I quickly iced the cupcakes, no need to make it pretty because you’re going to roll the tops in Oreo crumbs anyway!
I had so much fun making the “carrots” which are actually chocolate dipped strawberries. Make sure to wash and thoroughly dry the strawberries so that the chocolates stick and don’t seize. I picked up orange melts from the bulk store, quickly melted them in the microwave and dipped these juicy strawberries! I transferred some of the chocolate to a piping bag and piped lines to mimic carrots. Trust me, if I can do it, you can too.
How to Make Easter Cupcakes
The cutest Easter cupcakes!
- 1 1/4 cup flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp espresso powder
- 1/4 tsp salt
- 1/4 cup milk
- 1/4 cup greek yogurt
- 1 shot espresso
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup coconut oil melted
- 2 tsp vanilla
- 1 cup semi-sweet chocolate chunks
- 1/2 cup heavy cream
Preheat oven to 350F. Line a muffin tin with 12 cupcake liners.
In a large bowl or the bowl of a stand mixer, cream together the sugars, melted coconut oil and vanilla.
Add the milk, Greek yogurt and espresso and mix to combine. Add the eggs, one at a time and mix well.
In another bowl, whisk together the flour, baking powder, baking soda, espresso powder and salt.
With the mixer on lower, gradually add the flour mixture and mix until just combined.
Scoop the batter into the cupcake liners, filling 3/4 full. Bake in the oven for 28-32 minutes until a toothpick comes out clean.
Cool on a wire rack.
In a microwave safe bowl, add the heavy cream and microwave for about 1 minute until the cream is hot.
Place the chocolate chunks in another bowl and pour the hot cream over top. Let sit for 2 minutes to warm through the chocolate. Stir with a spoon until the mixture comes together and nice and smooth.
For half of the cupcakes, I scooped out the middles so that the “carrots” sat halfway into the cupcakes. You can also fill the middles with chocolate or vanilla frosting, yum! Let me know if you try this recipe and tag me on Instagram @my.miaou if you do!