Easter Chocolate Egg Cupcakes

Recipe

Ingredients

• 1 cup Hot Water
• 3 tbsp. Instant Coffee Powder
• 1/2 cup Cocoa Powder
• 1 tbsp. Vanilla Extract
• 1 1/2 cups All-Purpose Flour
• 1 cup Sugar
• 3/4 tsp. Baking Soda
• 1/2 tsp. Salt
• 1/2 cup Vegetable Oil
• 3/4 cup Chocolate Chips
• 2 tsp. White Vinegar
• Chocolate Crème Eggs
• Colored Buttercream Frosting
• Sprinkles, Easter decorations

Directions

1. Place in a mixing bowl the sugar, baking soda, flour and salt.
2. In a different bowl dissolve instant coffee in hot water, add vanilla extract and cocoa powder. Whisk together, then pour into flour mixture.
3. Add oil, chocolate chips and vinegar. Mix thoroughly.
4. Scoop the mixture into lined cupcake tins. Place a crème egg inside each cupcake, making sure it’s coated in the batter and doesn’t touch the cupcake tin.
5. Bake cupcakes 20-25 mins at 350°F
6. Cool for 5 minutes in the tin, transfer cupcakes individually to a rack and cool completely.
7. Decorate with buttercream frosting, candy Easter eggs and sprinkles.

Pro Tips to make the most amazing Easter Chocolate Egg Cupcakes!

Make the buttercream beating 2 cups of unsalted butter, 1 tsp. vanilla extract, 4 1/2 cups confectioner’s sugar and 1/2 cup cocoa powder.

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