As Easter approaches, many of us are thinking of ways to make this special day even more memorable. One way to do so is by baking up a batch of delicious Easter-themed cupcakes for your loved ones (or yourself, let’s be real!). And what better way to show off your creativity and love than with a festive cupcake that captures the essence of spring?
Whether you’re looking for classic vanilla bunny cupcakes or something more unique like pistachio rosewater cupcakes, we’ve got you covered. In this article, we’ll share 20 mouth-watering Easter cupcake recipes that are sure to impress your friends and family. From traditional flavors like carrot cake and lemon, to more creative concoctions like coconut lime and banana nut, there’s something for everyone on this list.
So grab your apron, preheat your oven, and get ready to dive into the world of Easter cupcakes!
Vanilla Bunny Cupcakes with Buttercream Frosting
These adorable cupcakes are perfect for Easter or spring celebrations. Moist vanilla cake is paired with a creamy buttercream frosting and topped with edible bunny decorations.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– Confectioners’ sugar, for dusting
– Buttercream frosting (recipe below)
– Edible bunny decorations
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Beat just until combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Buttercream Frosting:
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 2 tablespoons whole milk
– 1 teaspoon vanilla extract
Beat butter and powdered sugar together until smooth. Add milk and vanilla extract, beating until combined.
Carrot Cake Easter Cupcakes with Cream Cheese Icing
Bring a touch of springtime to your Easter celebration with these moist and flavorful carrot cake cupcakes, topped with a tangy cream cheese icing.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 cups grated carrots
– 1/2 cup chopped walnuts (optional)
– Cream cheese icing (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a large bowl, combine butter, eggs, carrots, and walnuts (if using).
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cream Cheese Icing:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Beat the cream cheese and butter until smooth. Add vanilla extract and powdered sugar; beat until combined.
Lemon Easter Cupcakes with Zesty Glaze
Brighten up your Easter celebration with these refreshing and flavorful cupcakes, infused with the sweetness of lemon and topped with a tangy glaze.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Beat in lemon juice. Gradually add dry ingredients to wet ingredients, alternating with buttermilk (if using), beginning and ending with dry ingredients. Beat just until combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
Zesty Glaze:
1. Whisk together 1 cup powdered sugar, 2 tablespoons freshly squeezed lemon juice, and 1/4 teaspoon salt.
2. Drizzle glaze over cooled cupcakes. Dust with confectioners’ sugar (if desired).
Chocolate Egg Nest Cupcakes with Coconut Topping
These rich and moist chocolate cupcakes are topped with a creamy coconut frosting, resembling the warm and inviting texture of an egg nest. Perfect for a special treat or dessert to impress your loved ones.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 1/4 cup melted unsalted butter
– Coconut topping (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add eggs one at a time, whisking well after each addition.
5. Melted butter and whisk until combined.
6. Gradually add dry ingredients to wet ingredients, whisking until just combined.
7. Divide batter evenly among muffin cups.
8. Bake for 18-20 minutes or until a toothpick comes out clean.
Coconut Topping:
– 1/2 cup unsalted butter, softened
– 1 cup powdered sugar
– 1/2 cup shredded coconut
– 2 tablespoons heavy cream
Combine softened butter and powdered sugar. Add shredded coconut and heavy cream. Whisk until smooth and creamy.
Strawberry Shortcake Easter Cupcakes
Celebrate Easter with a sweet treat that combines the flavors of spring and tradition. These Strawberry Shortcake Easter Cupcakes are a delightful twist on the classic dessert, perfect for your holiday gathering.
Ingredients:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup whole milk
– Strawberry jam or preserves for filling
– Whipped cream and sliced strawberries for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before filling and topping.
Cooking Time: 18-20 minutes
Pastel Rainbow Easter Cupcakes with Sprinkles
Celebrate Easter with these vibrant and delicious cupcakes that are perfect for any spring celebration.
Ingredients:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 2 teaspoons vanilla extract
– Pastel-colored sprinkles for decoration
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, egg, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before decorating with pastel-colored sprinkles.
Cooking Time: 18-20 minutes
Enjoy your delicious and colorful Pastel Rainbow Easter Cupcakes!
Peeps-Inspired Marshmallow Easter Cupcakes
Brighten up your Easter celebration with these adorable cupcakes inspired by the iconic Peeps marshmallow treats!
Ingredients:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– Pink and yellow gel or food coloring (optional)
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, milk, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients; mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
7. Dust with confectioners’ sugar and add pink or yellow gel/food coloring (optional) to resemble Peeps marshmallows.
Cooking Time: 18-20 minutes
Blueberry Lemon Easter Cupcakes with Fresh Berries
These tender and flavorful cupcakes are the perfect treat to welcome spring. Moist blueberry-infused cake, brightened with lemon zest and topped with a dollop of whipped cream and fresh berries – what’s not to love?
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup confectioners’ sugar
– Whipped cream and fresh berries for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, milk, eggs, and vanilla extract. Whisk until smooth.
4. Add the blueberries, lemon juice, and dry ingredients to the wet mixture. Fold until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before topping with whipped cream and fresh berries.
Cooking Time: 18-20 minutes
Easter Basket Cupcakes with Fondant Decorations
Create adorable Easter basket-themed cupcakes with these easy-to-make treats and colorful fondant decorations.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 2 teaspoons vanilla extract
– Green and brown fondant (for basket weaving)
– White fondant (for Easter eggs)
– Jelly beans or other small candies (optional)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter until creamy. Add egg and vanilla extract; mix well.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean.
7. Allow cupcakes to cool completely before decorating.
Decorating:
1. Roll out green fondant to desired thickness. Cut into strips for basket weaving.
2. Use brown fondant to create Easter eggs.
3. Assemble the baskets by weaving the green strips around a cupcake.
4. Place an Easter egg on top of each basket, securing with a small dab of fondant or jelly beans (optional).
Cooking Time: 18-20 minutes
Coconut Lime Easter Cupcakes with Tropical Twist
Celebrate Easter with a sweet treat that combines the freshness of lime and coconut! These cupcakes are perfect for springtime gatherings or as a special Easter dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened shredded coconut
– 1/4 cup lime juice
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine coconut, lime juice, milk, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients; whisk until just combined.
5. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Tips:
– Top with whipped cream, toasted coconut flakes, and lime zest for added tropical flair!
– Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
Mini Egg Chocolate Easter Cupcakes
These adorable cupcakes are a perfect combination of rich chocolate and sweet Mini Eggs. With just a few ingredients, you can create these delightful treats that are sure to impress your friends and family.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– Mini Eggs (for decorating)
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before decorating with Mini Eggs.
Cooking Time: 12-15 minutes
Easter Bunny Tail Cupcakes with Cotton Candy
These adorable cupcakes are a delightful treat for Easter celebrations. The fluffy cotton candy on top resembles the bunny’s tail, adding a fun and playful touch to these moist and flavorful treats.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– Cotton candy, for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Beat just until combined.
5. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
6. Allow cupcakes to cool completely before topping with cotton candy.
Cooking Time: 18-20 minutes
Red Velvet Easter Cupcakes with Cream Cheese Frosting
These moist and flavorful cupcakes are perfect for Easter celebrations. The addition of cream cheese frosting gives them a tangy and creamy contrast that will delight your taste buds.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Beat just until combined.
5. Stir in red food coloring and vanilla extract.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Frosting:
1. Beat softened cream cheese until smooth. Gradually add confectioners’ sugar, beating until combined.
2. Use to frost cooled cupcakes.
Easter Garden Cupcakes with Edible Flowers
Brighten up your Easter celebration with these adorable cupcakes featuring edible flowers. These delightful treats are perfect for a springtime gathering or as a sweet surprise for the Easter bunny.
Ingredients:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– Edible flowers (such as violas, pansies, or nasturtiums)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely.
7. Decorate with edible flowers by gently placing them on top of the cooled cupcakes.
Cooking Time: 18-20 minutes
Banana Nut Easter Cupcakes with Cinnamon Glaze
These moist and flavorful cupcakes are perfect for Easter celebrations. With the sweetness of bananas, crunch of walnuts, and warmth of cinnamon, they’re sure to be a hit.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 ripe bananas, mashed
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup chopped walnuts
– Cinnamon Glaze (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, combine mashed bananas, butter, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped walnuts.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Cinnamon Glaze:
– 1/2 cup powdered sugar
– 1 tablespoon unsalted butter, softened
– 1 teaspoon ground cinnamon
Mix all ingredients until smooth. Drizzle over cooled cupcakes.
Carrot Patch Easter Cupcakes with Oreo Dirt
Celebrate spring with these adorable Easter cupcakes featuring a carrot patch design and crushed Oreos as “dirt”.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 2 tablespoons whole milk
– Food coloring (orange and green)
– Crushed Oreos for “dirt” topping
– Confectioners’ sugar for carrot patch design
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and mix until just combined.
4. Beat in egg and milk.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely.
8. Use food coloring to create orange and green carrot patch design on top of each cupcake.
9. Sprinkle crushed Oreos around the edges as “dirt”.
Cooking Time: 18-20 minutes
Easter Sunrise Cupcakes with Orange Marmalade
Easter Sunrise Cupcakes with Orange Marmalade: Brighten up your Easter celebration with these delightful cupcakes that capture the essence of a sunny morning.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons orange zest
– 1 tablespoon orange juice
– 1 cup heavy cream
– Orange marmalade for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together butter, eggs, orange zest, and orange juice until smooth.
4. Add dry ingredients to wet ingredients and whisk until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before topping with whipped cream and a dollop of orange marmalade.
Cooking Time: 18-20 minutes
Pistachio Rosewater Easter Cupcakes with Rose Petals
Celebrate the sweetness of spring with these delicate cupcakes infused with the essence of pistachios and rosewater, garnished with edible rose petals.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup pistachio puree
– 2 tablespoons rosewater syrup
– Edible rose petals for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, alternating with pistachio puree and rosewater syrup, beginning and ending with the dry ingredients. Beat just until combined.
5. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before garnishing with edible rose petals.
Cooking Time: 18-20 minutes
Easter Egg Hunt Cupcakes with Hidden Chocolate Chips
Get ready to hide some Easter magic in these adorable cupcakes! These moist vanilla treats are filled with hidden chocolate chips, making them a delightful surprise for kids and adults alike.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 2 teaspoons vanilla extract
– 1 cup milk
– 1 cup semisweet chocolate chips (divided)
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter and egg until smooth. Add vanilla extract and mix well.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
5. Fold in 1/2 cup of chocolate chips into the batter.
6. Divide batter evenly among liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before dusting with confectioners’ sugar and hiding remaining chocolate chips inside.
Cooking Time: 18-20 minutes
Almond Joy Easter Cupcakes with Coconut and Chocolate
Brighten up your Easter celebration with these moist and decadent cupcakes, infused with the flavors of Almond Joy candy, coconut, and rich chocolate.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 1 large egg
– 2 tablespoons coconut milk
– 1 teaspoon almond extract
– 1 cup semi-sweet chocolate chips
– Confectioners’ sugar, for dusting
– Toasted almonds and shredded coconut, for garnish (optional)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat butter until creamy. Add egg and mix until combined.
4. Gradually add dry ingredients to wet ingredients, alternating with coconut milk, beginning and ending with dry ingredients. Beat just until combined.
5. Melt chocolate chips in the microwave or in a double boiler. Allow to cool slightly.
6. Divide batter evenly among cupcake liners. Top each cupcake with a spoonful of melted chocolate.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
