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If you’ve got a chocolate craving, these Double Chocolate Easter Cupcakes are sure to satisfy you! Rich chocolate cupcakes and decadent chocolate frosting are topped with, what else? A creme filled chocolate Easter egg! These are one treat EVERYONE will want in their Easter baskets!
Double Chocolate Cupcakes for Easter
Jelly beans are great. Colorful hard-boiled eggs are fine. But what I really want to see in my Easter basket is chocolate…and lots of it!
If you’re a chocolate lover like me, then these Double Chocolate Easter Cupcakes are for you! They’re a rich, moist chocolate cupcake, topped with a thick layer of chocolate buttercream. We add a pinch of pastel Easter egg sprinkles, because we’re festive like that, before the grand finale–a big creme-filled chocolate Easter egg in the middle!
We have a lot of fun Easter recipes on SugarHero, from complex cakes like the Sugar Easter Egg Cake and Chocolate Easter Bunny Cake, to more kid-friendly things like Spring Chick Cupcakes or Easter Cake Push Pops.
But sometimes–and I know this might be hard to believe–but maybe sometimes, you might not have the time or energy to sculpt an entire cake into the shape of a sugar egg! (Pikachu surprise face) Sometimes, you might want to make an Easter dessert while also just shoveling some dang chocolate into your dang mouth. Friend, these cupcakes understand, and they are here for you.
Substitutions and Swaps
No creme eggs? No problem. There are lots of ways to make these cupcakes your own! Consider the following substitutions and swaps:
- Strawberry buttercream instead of chocolate
- Vanilla buttercream instead of chocolate
- Make a coconut “nest” on top
- Add chow mein noodles for a “nest”
- Fill the center with jelly beans
- Add an Easter Egg Truffle
- Four words: Peanut Butter Easter Eggs!
- Add a chocolate bunny on top of each cupcake!
Making Chocolate Cupcakes in Advance
You can easily make both the cupcakes and the frosting in advance! If making the cupcakes in advance, place them on a baking sheet and wrap them very well with plastic wrap. I like to do at least 2 layers going in opposite directions to make sure they’re completely covered and protected. You could freeze them in their muffin tins, if you prefer. They can be frozen for several weeks, then defrosted before decorating.
The buttercream can be made several weeks in advance and kept in a plastic tub in the refrigerator. Press a layer of plastic wrap directly on top of the frosting so that it does not form a crust, then put the lid on.
Before using the frosting, let it come completely to room temperature, then re-whip it with a paddle attachment at medium speed until completely smooth again. You may need to add additional milk or powdered sugar, as necessary, to get your desired consistency again.
More Easter Cupcakes You’ll Love:
Double Chocolate Easter Cupcakes
For the Chocolate Cupcakes:
- 6 oz butter at room temperature
- 4.75 oz granulated sugar (2/3 cup)
- 5 oz brown sugar (2/3 cup packed)
- 2 eggs at room temperature
- 2 tsp vanilla extract
- 8 oz buttermilk (1 cup), at room temperature
- 4 oz sour cream (1/2 cup), at room temperature
- 2 tbsp water or coffee
- 7.8 oz all-purpose flour (1¾ cups)
- 3 oz unsweetened cocoa powder (1 cup)
- 1½ tsp baking soda
- ½ tsp salt
For the Chocolate Buttercream:
To Make the Chocolate Cupcakes:
- Preheat the oven to 350 F. Line cupcake pans with 24 paper wrappers.
- Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix it in.
- In a separate bowl, whisk together the buttermilk, sour cream, and water (or coffee, if using). In a different bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer running on low, add a quarter of the sifted flour mixture. When the flour streaks have almost all disappeared, add a third of the liquid to the mixing bowl. When that’s incorporated, continue to add the drys and wets in an alternating pattern, ending with the dry ingredients.
- When the dry ingredients are nearly incorporated, stop the mixer. Scrape down the bottom and sides of the bowl with a rubber spatula, and finish mixing the cake by hand. Scoop the batter into the cupcake pans. Bake for 20-22 minutes, until the tops spring back when lightly pressed. Cool completely before decorating.
To Make the Chocolate Buttercream:
- Place the chopped unsweetened chocolate in a microwave-safe bowl and melt it in 30-second increments, stirring after every 30 seconds until melted and smooth. Set aside to cool to room temperature.
- Place the remaining ingredients (sugar through salt) in the bowl of a large stand mixer fitted with a paddle attachment. Mix on low speed until the sugar is thoroughly moistened, then raise the speed to medium and beat for 1-2 minutes, until light and fluffy.
- Turn the mixer speed back to low, and add the chocolate. Once the chocolate is mixed in, raise the speed back to medium and beat for one minute more. If the frosting is too stiff, add more milk, a little bit at a time, until you get a texture you like.
- Use immediately, or place in an airtight container with plastic wrap pressed on top. The frosting can be made several days in advance and kept in the refrigerator. Allow to come to room temperature before using.
- Transfer the frosting to a large piping bag fitted with a large star tip.
- Pipe a swirl of frosting around the outside of the cupcake, leaving a little space in the middle. Sprinkle a pinch of Easter egg sprinkles on the frosting. Place a Cadbury crème egg in the center of the frosting. Devour!
- These cupcakes are best enjoyed at room temperature. Leftovers can be stored in an airtight container at room temperature for 3-4 days, or in the refrigerator for up to a week. Bring them to room temperature before serving.