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Chocolate Whopper Egg Cupcakes, so fun! And east to let the kids decorate!
4.5 from 2 votes
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Chocolate Whopper Egg Cupcakes

Ingredients

  • CHOCOLATE CAKE: for cake mix recipe see above
  • 1 1/2 C. all-purpose flour
  • 1 C. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 4 eggs at room temp
  • 1 C. sugar
  • 1 C. brown sugar packed
  • 2/3 cup oil
  • 1 C. buttermilk or milk
  • 1 Tbsp. vanilla extract
  • CHOCOLATE MALT FROSTING:
  • 1 C. butter softened
  • 2 tsp. vanilla extract
  • 1-3 Tbsp. milk or sour cream
  • 1/3 C. unsweetened cocoa powder
  • 1/4 C. malt powder see photo
  • 2-3 C. powdered sugar

Instructions

  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners, I used green liners because I wanted them to look even more minty!
  2. 2. In a medium bowl, combine cocoa flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  3. 3. In a large bowl, combine eggs, sugar, brown sugar, oil, buttermilk and vanilla extract.
  4. 4. Pour half the dry ingredients into the wet and stir. Then add the rest of the dry ingredients and stir again. Don't over mix.
  5. 5. Fill cupcake liners 2/3 full and bake for 18-22 minutes or until an inserted knife comes out clean. Let cool.
  6. 6. FROSTING: Beat butter until smooth. Add vanilla, 1 Tbsp. milk, cocoa and malt powder. Beat until smooth. Slowly add in a little powdered sugar at a time until you reach your desired consistency. Add more milk if it gets too thick!
  7. 7. Frost cooled cupcakes and top with Whopper Eggs, I put mine in like a little "nest" but you can crush them up and sprinkle them on top too!