Easter Cupcake Ideas: The Chicken Or The Egg?

The Chicken or The Egg Easter Cupcake Recipe

Yields 5-6 cupcakes

Ingredients:

2 cups all-purpose flour
2/3 cup dark chocolate cocoa powder Dutch-processed
7/8 teaspoon baking powder
1 teaspoon baking soda
1/3 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 3/4 cups granulated sugar
2 ½ teaspoons Madagascar vanilla extract
2 large eggs
¾ cup hot water
Candy coated pastel eggs
Chocolate Chick

Directions:

Preheat oven to 350° F. Spray a large muffin tin with pan spray and set aside. Combine the flour, baking powder, baking soda, cocoa and salt in medium bowl. Cream together butter, sugar, and vanilla extract in a large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture alternately with water. Pour ¾ full into a prepared muffin pan.

Bake at 350 degrees for 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan(s) for 15 minutes; invert onto wire racks to cool completely.

Vanilla Bean Buttercream Frosting

Ingredients:

½ cup salted butter, softened
½ cup vegetable shortening
2 Madagascar Bourbon vanilla beans (cut and scraped)
2 teaspoons Madagascar Bourbon vanilla extract
4 cups confectioners’ sugar
3-5 tablespoons heavy cream

Directions:

Combine butter, shortening, and vanilla bean scrapings, and vanilla extract in the bowl of a stand mixer. Beat until creamy. Add confectioners’ sugar, one cup at a time, until incorporated. Add heavy cream until desired consistency is reached.

Decorate cupcakes with frosting, and top with candy eggs and chocolate chicks.