Easter is coming up soon, so I thought I'd share these easter egg cupcakes that I made last year! I've always loved those Cadbury chocolate mini eggs, so I knew I wanted to use them to decorate the cupcakes, and I decided to make them extra chocolatey desserts by making them chocolate cupcakes with chocolate cream cheese frosting!
For the cupcake batter, I used my favorite chocolate cake recipe (you can find it in my book, The Hello Kitty Baking Book!), except I used coconut milk instead of regular milk. This is a great way to make this cupcake recipe dairy free, since the recipe also uses vegetable oil instead of butter. I often do this when I'm making cupcakes for my friend Reggie, who's daughter Rachel is allergic to dairy.
Of course this specific cupcake was not going to be dairy free, because of the chocolate cream cheese frosting and Cadbury mini eggs, but if you still wanted to make these cupcakes you could always use a whipped dark chocolate ganache (and use coconut milk again instead of milk) and jelly beans for the easter eggs!
After the cupcakes were baked and cooled, I started on the chocolate cream cheese frosting (the recipe for cream cheese frosting is also in my book, you'll just need to add melted chocolate to taste!) Then to form my frosting "nests", I used a disposable pastry bag fitted with a small round tip, and piped circular rings of frosting all over the top of the cupcake.
Be sure to pipe more frosting around the perimeter of the nest, so that you can nestle your chocolate eggs in the middle of the nest!
Done! Super simple, and super tasty!
When I served these at my mom's house, my daughter actually went around to everyone asking for their chocolate eggs! So you may want to bring extra chocolate eggs for the little ones!