Double Chocolate Easter Cupcakes
Ingredients:
For the Chocolate Cupcakes:
6 oz unsalted butter, at room temperature
4.75 oz granulated sugar (2/3 cup)
5 oz brown sugar (2/3 cup), packed
2 large eggs, at room temperature
2 tsp vanilla extract
8 oz buttermilk (1 cup), at room temperature
4 oz sour cream (1/2 cup), at room temperature
2 tbsp water or coffee
7.8 oz all-purpose flour (1¾ cups)
3 oz unsweetened cocoa powder (1 cup)
1½ tsp baking soda
½ tsp salt
For the Chocolate Buttercream:
8 oz unsweetened chocolate, finely chopped
24 oz powdered sugar (6 cups)
8 oz unsalted butter, at room temperature
6 tbsp milk, plus more if necessary
2 tsp vanilla extract
1/4 tsp salt
To Assemble:
Easter egg sprinkles
Cadbury Crème Eggs
Instructions:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, and add the vanilla extract.
Mix in the buttermilk, sour cream, and water (or coffee).
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
Bake for 18–22 minutes or until a toothpick comes out clean. Let them cool completely.
For the buttercream, melt the unsweetened chocolate and let it cool slightly.
Beat together the butter, powdered sugar, milk, vanilla, and salt.
Gradually add the melted chocolate and beat until smooth and fluffy.
Frost the cooled cupcakes with the chocolate buttercream.
Top with Easter egg sprinkles and a Cadbury Crème Egg.