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Easter chocolate and vanilla cupcakes recipe

Easter chocolate and vanilla cupcakes recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes
  • Vanilla cupcakes

I make cupcakes every Easter for home, family, friends and work. I simply have chocolate and vanilla cupcakes and add different butter cream toppings and Easter themed toppers - have a go you cant go wrong.

Yorkshire, England, UK

19 people made this

IngredientsMakes: 24 Easter cupcakes

  • For the cupcakes
  • 340g (12 oz) Stork®, at room temperature
  • 340g (12 oz) golden caster sugar
  • 6 medium eggs, at room temperature
  • 340g (12 oz) self raising flour, sifted
  • 1 teapsoon vanilla extract
  • For the buttercream
  • 280g (10 oz) icing sugar, sifted
  • 90g ( 3 oz) Stork®, at room temperature
  • 1 to 2 drops yellow and green food colouring
  • 1 to 2 teaspoons milk, or as needed
  • fondant icing, for decorating

MethodPrep:30min ›Cook:25min ›Ready in:55min

  1. Preheat the oven to 190 C / 170 C fan / Gas 5. Line 2 (12 hole) muffin tins with paper cases.
  2. For the cupcakes:

  3. In a mixing bowl, beat together the Stork® and sugar until fluffy. Gradually beat in the eggs, one at a time until pale and creamy. Mix in the flour and vanilla extract until well integrated. See footnote for adapting the recipe for chocolate cupcakes.
  4. Carefully spoon the cake mixture into the prepared paper cases, taking care only to fill up half way as this ensures a good rise.
  5. Bake the cupcakes in the preheated oven for 25 minutes until risen and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely on a cooling rack.
  6. For the vanilla buttercream:

  7. Combine all the ingredients for the buttercream in a mixing bowl, adding just enough milk to help loosen the mixture, and beat until thick and creamy (place in the fridge to chill and firm for 10 minutes if it is a little loose). To make a variety of colours, just separate the base buttercream into separate bowls and add a drop or two of food colouring of your choice. Pipe or spread over the cooled cupcakes.
  8. Use yellow, white, pale blue, pale green, pale pink fondant for cutting out rabbit shapes, bows, daisy's, mini bunnies and mini eggs to decorate your cupcakes ones iced with the buttercream.


Use expensive bun cases. I always use tulip ones, that have extra scalloping around the top. I get them from Lakeland or Wilton ones from T K Maxx - spending a little extra on bun cases make the cupcakes look very professional.

To make chocolate cupcakes

This recipe is very easy to adapt from vanilla cupcakes to chocolate cupcakes, or if you want to make a mixed batch. For chocolate cupcakes, add 90g (3 oz) of cocoa powder, however only use 225g (9 oz) of self raising flour, all other measurements are the same.

To make chocolate buttercream

To make chocolate buttercream please visit my recipe here.

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Vanilla Cupcakes with Chocolate Frosting

These vanilla cupcakes are fluffy, moist and perfectly scented with vanilla. I prefer using vanilla paste or vanilla powder, but a good vanilla extract will work well too.

  1. Make the batter: Sift together the flour, caster sugar, salt and baking powder. In a separate bowl or jug, whisk together the eggs, milk, oil and vanilla. Pour the wet ingredients into the bowl with the dry ingredients then mix until just combined. Pour in the boiling water and mix until smooth. Line a 12-hole muffin pan with cupcake liners then fill each three quarters full with batter.
  2. Bake: Place the pan in the oven and allow to bake for 15-20 minutes or until the cupcakes are cooked. A skewer inserted will come out clean.
  3. Cool and decorate: Remove from the oven and allow to cool completely before decorating with frosting.

Chocolate Easter nest cupcakes

Preheat the oven to 180°C, fan 160°C, gas 4, and line a 12-hole muffin tin with paper cupcake or muffin cases.

Put the butter, caster sugar, eggs and vanilla extract into the bowl of a free-standing electric mixer (or you can use a handheld electric whisk and mixing bowl). Then sift in the flour and beat for 1&ndash2 minutes until light and creamy. Divide the mixture evenly between the paper cases.

Bake in the preheated oven for 20&ndash25 minutes or until well risen and a skewer inserted into one of the cakes comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

Meanwhile, make the chocolate buttercream. Beat the butter until soft and creamy. Sift the icing sugar and cocoa powder, and add to the creamed butter in two additions, mixing on a low speed, incorporating the milk, and beat for 3&ndash5 minutes on a higher speed.

Dust your work surface and roll out a small amount of the fondant icing to a thickness of 5mm. Cut out 12 small bunnies using the bunny-shaped cutter. Colour a tiny piece of white fondant icing with a little pink food colouring and, using your hands, roll 12 tiny bunny tails. Leave to one side to dry.

Spoon the chocolate buttercream into a piping bag fitted with a star nozzle and swirl it on top of the cooled cupcakes. Top with three micro eggs and a fondant bunny to finish.

23 of the Cutest Cupcake Recipes for Your Easter Table

Celebrate the season with pastel hues and sugary sweets.

Holidays are the perfect excuse to indulge in the flavors of the season, and Easter is particularly fun because it ushers in a whole new springtime flavor palate. After you've polished off your plate of Easter appetizers, sides, and mains, enjoy a sampling of delicious cupcakes, flavored with the light, zesty, and fruity tastes of spring. And don't worry, chocolate is always in season.

Sophisticated, flirty, and bright, this is not your average cupcake, making it all the more fitting for a special holiday celebration. The frosting decorations are inspired by hydrangeas (a flower we are more than ready for come spring) and the carrot cake base (a nod to the Easter Bunny) is perfect for the season.

These little angel food cupcakes have a light and fluffy base with a decadent topping. The coconut flake bird nests topped with egg candies will animate your Easter table spread.

There's nothing like a little passionfruit to get you in the mood for spring. This recipe also happens to be vegan, so whether you have dietary restrictions or you just want to try out a new foodie favorite this Easter, this one will not disappoint.

What frosting should I use for small batch cupcakes

I included both a small batch chocolate and vanilla frosting recipe below. They are just basic American buttercream frosting recipes and will each generously frost 6 cupcakes. These recipes can easily be tweaked to your liking. Play with the amount of sugar and cream and get creative with the flavors!

If you’re not into American buttercream frosting and you want something a little fancier, use any frosting recipe that requires ½ cup of butter. For instance, you can cut this Swiss meringue buttercream or this French buttercream recipe in half and flavor it as desired.

Best Easter cupcake recipes

From hot cross bun cupcakes to a chocolatey wreath and Simnel-spiced cupcakes flavoured with grated marzipan, check out our top 10 cupcakes to bake at Easter.

‘Tis the season to get baking! A batch of simple cupcakes is a great way to celebrate the Easter break. Go classic with a chocolate-flavoured sponge, experiment with zesty ingredients, or even add grated marzipan to your batter to create a Simnel-like experience. If you’ve a little more time, try our Easter cupcake wreath or a fancy ‘bouquet’ made from orange-scented cupcakes.

1. Amazing chocolate cupcakes

It’s just not Easter without chocolate. This amazing chocolate cupcake recipe uses good-quality cocoa powder and is decorated with chocolate vermicelli, making it the perfect choice for springtime festivities. Decorate with milk chocolate buttercream.

2. Chocolate orange cupcakes

These chocolate orange cupcakes get a dozen flawless reviews. The sponge itself is flavoured with finely chopped dark chocolate and plenty of orange zest, and the orange-tinted icing is best piped on top in swirls.

3. Red velvet cupcakes

Cocoa powder is essential to a red velvet sponge, which is also usually flavoured with vanilla and tinted with red gel food colouring. Serve these red velvet cupcakes as a teatime treat at Easter time, with mounds of soft cheese frosting on top.

4. Pull-apart mini cupcake Easter wreath

The perfect Easter centrepiece, our pull-apart mini cupcake Easter wreath is made for sharing (if you can bear it). It’s a circle of frosted mini cupcakes topped with chocolatey treats, bunched together in a pretty wreath shape.

5. Chocolate puddle cupcakes

Bake a batch of chocolate puddle cupcakes to enjoy over the Easter break. It’s easy to make chocolate puddle decorations – just spoon circles of melted chocolate onto foil, then let them set in the fridge.

6. Bunny cupcakes

A perfect Easter-time project to do with the kids, these bunny cupcakes look as sweet as they taste. Decorate your lemony cupcakes with tufts of green frosting, then use balls of fondant icing to make the burrowing rabbits that sit on top.

7. Hot cross bun cupcakes

All the spicy brilliance of a hot cross bun, but in a cupcake instead! These clever hot cross bun cupcakes – flavoured with orange zest, raisins, apple, mixed spice and ground almonds – are even finished with a ‘cross’ of spiced soft cheese frosting.

8. Orange and almond cupcakes

Capture the zesty flavours of Easter with this orange and almond cupcake recipe. Ground almonds lend both flavour and a moist texture, and you can make the buttercream a shade of coral using food colouring. Feeling fancy? Turn your cupcakes into a pretty ‘bouquet’ with our step-by-step guide.

9. Easter nest coconut & white chocolate cupcakes

Melted white chocolate and desiccated coconut make these Easter nest coconut & white chocolate cupcakes utterly irresistible. They’re finished with a white chocolate frosting and you can use mini eggs, shredded coconut and yellow icing to make tiny edible birds to sit on top.

10. Cherry and almond Easter cupcakes

Like a Simnel cake but in miniature, these cherry and almond Easter cupcakes are flavoured with grated marzipan, almond essence and glacé cherries. Remember to toss the cherries in flour first, so they don’t sink to the bottom of your cupcakes.

Enjoyed these recipes? See more inspiration…

What will you be making this Easter? Leave a comment below…

Easter is one of my most favorite holidays. I love all the colors and that it’s really close to my birthday. Every few years my birthday aligns on the same weekend as Easter. It’s something that I look forward to.

Dessert ideas is something I feel like is in abundance during this holiday and it’s always so fun making them.

I’ve been making my homemade vanilla buttercream frosting for years and it’s really easy. You can use it on cakes and I really like it on cookies.

Of course these cupcakes needed a pop of color as well so I found some pastel sprinkles in my sprinkles bucket. Yes, I have a whole bucket full of all different sorts of sprinkles!

These cupcakes would also be so adorable nestled in some real Easter grass. I have got a full tutorial on How To Grow Grass Inside For Decor and it only takes a week for it to grow. I’ve been collecting pots, glasses and cups over the years to make a colorful spring display.

No need to pipe intricate buttercream roses, with this blooming rose cupcake, you can create beautiful rosy treats without the use of a flower nail.

  • 1 cup water
  • 1/2 cup/4 ounces unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour​ (Spoon and Sweep Method)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • For the Malted Milk Buttercream Frosting:
  • 1/2 cup/4 ounces unsalted butter (room temperature)
  • 3 to 3 1/2 cups confectioners' sugar (sift if lumpy)
  • 5 tablespoons malted milk powder
  • 1 pinch salt
  • 2 teaspoons vanilla extract

Line 18 muffin cups with cupcake papers.

In a saucepan over medium heat, combine the water, 1/2 cup of butter, and the granulated and brown sugars. Heat, stirring, until butter has melted. Whisk in the cocoa powder until the mixture is smooth. Set aside to cool completely.

Combine the flour, baking powder, baking soda, and 1/4 teaspoon of salt set aside.

In a mixing bowl, beat the eggs and 2 teaspoons of vanilla until blended. Slowly beat in the cooled cocoa, butter, and sugar mixture until well blended. Stir in the flour mixture until blended. Increase mixer speed to medium and beat for about 2 minutes, until batter is smooth.

Fill cupcake papers about 1/2 to 2/3 full. Bake for about 18 minutes, until firm and cake springs back when lightly touched with a finger.

Cool in the pan for 10 minutes. Remove the cupcakes to a rack to cool completely before frosting.

Dark Chocolate Cupcakes

This post may contain affiliate links. Read my disclosure policy.

Dark Chocolate Cupcakes are a fast and easy dessert with a rich, silky chocolate flavor and fluffy chocolate frosting, a chocolate lover’s dream!

This easy Cupcake Recipe is made with a wonderful dark chocolate flavor. The recipe is very similar to our Rich Chocolate Cupcakes but with a more deep chocolate taste from using dark chocolate cocoa powder.


If you’re a fan of rich, dark chocolate, then these are sure to be your new favorite chocolate cupcakes. These easy cupcakes are made with a gorgeous chocolate flavor by using dark chocolate cocoa powder in the cake and the amazing chocolate buttercream frosting. Along with the cocoa powder, we also use instant espresso powder in the recipe. The coffee is an important ingredient because the coffee flavor enhances the delicious, sweet flavor in the chocolate.

Easy cupcake recipes, like this one, are always great to make for parties. You can make this recipe in a few simple steps, and they only take 30 minutes, so they’re perfect if you need a shareable dessert at the last minute. They’re also easier to serve to a crowd than a Full-Size Chocolate Cake because you don’t have to worry about slicing pieces for everyone.


The dark chocolate not only gives the cupcakes a rich chocolate flavor, but it also gives the cakes an amazing dark brown color. It’s impossible not to see their dark color without thinking they’d be perfect to make into a Halloween dessert.

You can top each chocolate cake off with Oreo cookie crumbs and gummy worms for a spooky treat. The dark chocolate color makes the cupcakes look like dirt, perfect for the gummy worm topping. These gummy worm cupcakes are always a favorite with kids!


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