Robin Egg Cupcakes

5 from 5 votes

These Robin Egg Cupcakes are made with moist, rich chocolate cupcakes, fluffy chocolate frosting, brown jimmies and chocolate robins' eggs. They are an easy, festive spring and Easter treat!

Prep Time30

Cook Time16

Total Time46

Course: Dessert

Cuisine: American

Keyword: chcoolate cupcakes, easter dessert

Servings: servings

Calories: 442kcal

Author: Julie Clark

Ingredients

2 cups all-purpose flour 260 grams
1 cup cocoa powder 118 grams
2 teaspoons baking soda 12 grams
1 teaspoon salt 6 grams
2 cups granulated sugar 400 grams
1 cup vegetable oil (I used coconut oil, melted and cooled)
4 large eggs
½ cup strong coffee warm, 4 ounces
¼ cup plus 2 tablespoons milk
2 teaspoons vanilla extract I used vanilla bean paste

For the Chocolate Frosting:

4 cups confectioners' sugar 520 grams
1/2 cup cocoa powder 59 grams
1/2 cup chopped dark chocolate
2 cups unsalted butter at room temperature, 16 ounces
2 tablepoons whole milk or heavy cream
1 teaspoon vanilla extract

To Assemble the Cupcakes:

Chocolate jimmies
Mini-Chocolate Eggs

Instructions

For the cupcakes:

Preheat the oven to 350ºF. Line 2 muffin pans with paper wrappers.
In a medium bowl, sift the flour, cocoa, baking soda, and salt. 2 cups all-purpose flour, 1 cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon salt
In a separate large bowl, whisk the oil, sugar, oil, eggs, coffee, milk and vanilla. 1 cup vegetable oil , 2 cups granulated sugar, 4 large eggs, ½ cup strong coffee, ¼ cup plus 2 tablespoons milk, 2 teaspoons vanilla extract
Slowly mix in the dry ingredients, and mix until just combined. Scrape the sides of the bowl with a rubber spatula as needed.
Fill each cup of the muffin tin about 2/3 full. Bake for 14 to 16 minutes. The center of the cupcakes should spring back when you touch them.
Allow the cupcakes to cool in the pan for about 15 minutes. Then remove them from the pan and allow them to cool completely on a wire rack.

For the Frosting:

Sift the confectioners' sugar and cocoa powder. 4 cups confectioners' sugar, 1/2 cup cocoa powder
Melt the chocolate in the microwave (it will only take about 1 minute, but melt in 20 second increments) and set aside to cool slightly. 1/2 cup chopped dark chocolate
In the bowl of a standing mixer fitted with a paddle attachment, cream the butter until fluffy and almost white in appearance. 2 cups unsalted butter
Add the sugar/cocoa mixture. Mix until just combined. Scrape the sides of the bowl with a rubber spatula.
Add the milk and vanilla, mix until just combined. Add the cooled, melted chocolate. Mix until completely combined.

To Assemble the Cupcakes:

Fill a piping bag fitted with a Wilton 1M tip with the chocolate frosting.
Pipe the frosting, building up the frosting on the sides to create a nest. Sprinkle with jimmies right after frosting before the frosting sets. Place chocolate eggs inside nest.

Notes

Store in an airtight container at room temperature for up to 24 hours, then refrigerate for up to 5 days.
Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 24 cupcakes, with 1 serving being 1 frosted cupcake. Use less frosting to lower the calories. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition