Easter Cupcakes Recipe

Rich, dark, malted chocolate nest cupcakes.

5 from 6 votes

Rich malted chocolate nest cupcakes decorated with festive Easter candies. These treats are perfect for a spring celebration!

Prep Time50

Cook Time20

Total Time1 10

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 409kcal

Author: Andrea

Ingredients

For the Cupcakes

1 cup vegetable oil
1/2 cup granulated sugar
3/4 cup brown sugar packed
1 tsp vanilla extract
3 eggs
1 1/4 cup chocolate malted milk powder
1 cup whole milk
1 cup full-fat sour cream
2 1/4 cup all-purpose flour
3/4 cup dutch-process cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt

For the Frosting

1 cup unsalted butter (2 sticks), softened
1/8 tsp salt
2 tsp vanilla extract
1/2 cup chocolate malted milk powder
1/4 cup unsweetened cocoa powder
2-3 tbsp whole milk

For the Decorations

1/2 cup green jimmies OR candy shreds
1 cup mini robin's eggs

Instructions

Preheat oven to 350 degrees. Line cupcake tins with 18 grease-proof paper liners, set aside.
In the bowl of a stand mixer, or a large mixing bowl with a hand mixer, combine the oil and sugars. Mix on medium-low speed for 1 minute. Add the vanilla, then the eggs, one at a time until incorporated.
In a medium mixing bowl whisk together the malt powder and milk until chocolate milk forms. Slowly whisk in the sour cream until smooth, set aside.
In a medium mixing bowl whisk together the flour, cocoa powder, baking soda, and salt.
With mixing speed on low, alternate adding wet and dry ingredients 1/3 at a time, starting with the dry ingredients. Once incorporated, beat on high for 15 seconds. The batter will be runny but will have tacky clumps.
Using a large scoop (#20) fill each cupcake liner 3/4 of the way full. This should be about 3.5 tablespoons of batter per liner.
Place in the oven and bake for 18-22 minutes or until the tops spring back when touched.
Remove from the oven and allow to cool in the tins for 3 minutes before transferring to a wire rack to cool completely.
Meanwhile, to make the frosting, in the bowl of a stand mixer or a large mixing bowl with a hand mixer, add the butter and cream on medium speed until smooth, about 2 minutes. Add the salt, vanilla, malt, and cocoa powder. Mix for 30 seconds on low.
With mixing speed on low, add powdered sugar and 2 tablespoons of milk. Mix on low for 30 seconds, then beat on medium speed for 1 minute. Add more milk if necessary to get a light, fluffy frosting. Continue beating on medium speed for 2 minutes.
In a large piping bag fitted with a large round piping tip, pipe the frosting in a tall circle around the outside edge of a cooled cupcake. Using an offset spatula, swirl the frosting in the center to create a well or the nest.
Top with sprinkles or candy shreds, then fill the nest with eggs.

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