Preheat oven at 350 degrees and line a 12 count muffin tin with cupcake liners or parchment paper.
In a medium sized mixing bowl combine brown sugar, vegetable oil, and eggs. Whisk until you don't see the yellow parts of egg.
Add in All Purpose Flour, Cocoa Powder, Baking Powder, Baking Soda, and a pinch of salt. Fold it in.
Stir in Pure Vanilla Extract and Buttermilk. Stir lightly until just combined. Your batter should be thin.
Use a cookie scooper to scoop out some of the cupcake batter. Place them in the muffin tin lined with parchment paper. Fill only up to the ¾ th portion.
Bake the cupcakes in a preheated oven for 15-20 minutes or until a toothpick inserted at the center of the cupcakes comes out clean.
Make Chocolate Cream Cheese frosting. In a bowl combine softened unsalted butter with softened cream cheese, vanilla extract, pinch of salt, powdered sugar, and natural cocoa powder. Make sure you scrape the bottom and sides so that you incorporate all the ingredients in the bowl.
Transfer the chocolate cream cheese frosting to a piping bag. Use a nozzle of your choice. Snip the edge and pipe them on the cupcakes.
Decorate the top with green sprinkles and top them with Cadbury Easter eggs.
Video
Notes
Powdered Sugar is different from Granulated Sugar. And, for this recipe you need to use Powdered Sugar.
Nutrition
Nutrition Facts
Mini Egg Easter Cupcakes
Amount Per Serving
Calories 452Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Cholesterol 71mg24%
Sodium 301mg13%
Potassium 148mg4%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 49g54%
Protein 4g8%
Vitamin A 548IU11%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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