Chocolate Easter Nest Cupcakes

For whatever reason, I started thinking about Easter this past weekend. In addition to spending time with family, one of my favorite things about Easter has always been the dessert. Since I am always in charge of putting together the dessert table, I started thinking about what I might make this year. I am constantly planning ahead and decided to do a test run of these Chocolate Easter Nest Cupcakes. It didn't help that I had a serious craving for chocolate cupcakes. 

These Chocolate Easter Nest Cupcakes use my favorite one-bowl chocolate cupcake recipe. Easy, delicious and very little clean-up involved- definitely a recipe that I turn to over and over again.  They are then topped with a light and fluffy chocolate frosting, toasted coconut and Easter egg candies. These Chocolate Easter Nest Cupcakes definitely have Easter dessert table written all over them. 

Chocolate Easter Nest Cupcakes

Recipe from the Baker Chick (cupcakes originally from Martha Stewart, frosting adapted from Savory Sweet Life)

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk

3 tbsp vegetable oil

1 tsp vanilla extract

Frosting:

1 cup (2 sticks) unsalted butter, at room temperature

3 cups powdered sugar

1/2 tsp salt

2 tsp vanilla extract

4 tbsp heavy cream

2 cups sweetened shredded coconut

Easter egg candies 

Preheat the oven to 350 degrees F. Line two muffin pans with paper liners and set aside. 

In a large bowl, whisk together the cocoa powder, flour, granulated sugar, baking soda, baking powder and salt. Add the eggs, warm water, buttermilk, vegetable oil and vanilla extract. Mix until full combined, about 2-3 minutes. Scrape down the sides of the bowl as necessary. Divide the batter evenly between the prepared muffin cups, filling each about 2/3 full. Bake for about 20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely. 

For the frosting, add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat until light and creamy, about 3-4 minutes. Add the powdered sugar and cocoa powder. With the mixer on low speed, mix until combined. Increase the speed of the mixer and add the vanilla extract, salt and heavy cream. Mix until light and fluffy, about 3-4 minutes. Frost the fully cooled cupcakes as desired.

For the coconut, preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper and toast the coconut for 10-15 minutes or until evenly browned. Stir occasionally. Top each cupcake with coconut and candy eggs.

Guinness and Irish Cream Cupcakes

Just when I began to think that winter might never end, we finally had a nice weekend with warmer temperatures and lots of sunshine. I still need a few more days of nice weather before I am convinced that spring is just around the corner, although another snowstorm in the forecast for later this week won't help the situation. Even though I really want to fast-forward to spring, I don't want to miss the opportunity to do a little St. Patrick's Day baking first. Because everyone loves chocolate desserts made with Guinness and Bailey's Irish cream. 

Although I wouldn't drink a pint of Guinness by itself, I love the subtle kick that it gives these otherwise moist and flavorful chocolate cupcakes. And the Irish cream ganache and buttercream? Definitely my favorite part of these cupcakes. I have seen these cupcakes named Irish Car Bomb Cupcakes and although I have never had the drink that they are named after, I can tell you that the cupcakes are really good and need to go on your St. Patrick's Day baking list. 

Guinness and Irish Cream Cupcakes
Recipe adapted from Smitten Kitchen

1 cup Guinness
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs, at room temperature
2/3 cup sour cream

Irish Cream Ganache:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp unsalted butter, at room temperature
2 tsp Irish cream

Irish Cream Buttercream:
1 cup (2 sticks) unsalted butter, at room temperature
3-4 cups powdered sugar
4 tsp Irish cream
Pinch of salt

Preheat the oven to 350 degrees F. Line two cupcakes pans with paper liners and set aside. Combine the Guinness and butter in a medium saucepan set over medium heat. Allow the butter to melt completely Add the cocoa powder and whisk until smooth. Remove the saucepan from the heat and allow to cool slightly.

In a large bowl, combine the flour, granulated sugar, baking soda and salt. Whisk until combined. Set aside. In the bowl of a electric mixer fitted with the paddle attachment, beat the eggs and sour cream until combined, about 1-2 minutes. Add the Guinness mixture and mix until combined. With the mixer on low speed, slowly add the dry ingredients to the bowl. Mix until just combined. Divide the batter between the prepared muffin cups, filling each about 2/3 full. Bake for about 17-18 minutes or until an inserted toothpick comes out clean. Allow to cool in the pans for a few minutes before transferring to a wire rack to cool completely.

To make the ganache, place the chocolate in a heatproof bowl. In a small saucepan set over medium heat, warm the heavy cream until it simmers and then pour it over the chocolate. Let sit for one minutes and then whisk until fully smooth. Add the butter and Irish cream. Stir with a wooden spoon until combined. Set aside and allow the ganache to cool. Using a small paring knife, cut of a portion from the center of each cupcake using the cone method. Once the ganache is cool and thickened, transfer it to a piping bag and pipe it into the cupcakes.

To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and creamy, about 3-4 minutes. With the mixer on low speed, slowly add the powdered sugar. Mix until combined. Add the Irish cream. Increase the speed of the mixer and mix until light and fluffy, about 3-4 minutes. Frost the cupcakes as desired.

Butterscotch Pudding Cookies

I have made a variation of these Butterscotch Pudding Cookies more times that I can count in the past year. They always turn out irresistibly soft and chewy, making them a go-to recipe whenever I am in need of cookies. So when it came time to bake cookies for a 90th birthday party last weekend, I once again turned to this recipe. And once again it did not disappoint. 

Have you noticed that I find a way to add chocolate to so many of the recipes that I make? I am a big butterscotch fan, so I like these cookies with just butterscotch chips. But doesn't chocolate just make everything better? I couldn't help but throw a few chocolate chips into the mixer too. White chocolate chips would also be good here. Not a fan of butterscotch? I have you covered- these Mint Chip Chocolate Pudding Cookies, Pumpkin Spice Pudding Cookies and Mini M&M Pudding Cookies are equally as good in my book. 

Double Chip Butterscotch Pudding Cookies
Recipe adapted from Two Peas and Their Pod

1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup sugar
1 package butterscotch instant pudding mix
2 large eggs
1 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.

Using a stand mixer, beat together the butter and sugars until light and creamy, about 3-4 minutes. Add the butterscotch pudding mix and continue to mix until incorporated. Add the eggs, one at at time, and mix until combined after each addition. Add the vanilla extract. 

In a large bowl, whisk together the flour, baking soda and salt until combined. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix until fully incorporated. Turn off the mixer. Add the chocolate chips and the butterscotch chips. Mix with a spatula until just combined.

Using a medium-sized scoop, scoop cookie dough onto prepared baking sheets. Baked for 12-15 minutes or until golden brown around the edges. Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.