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Easter Chicks Cupcakes

A complete tutorial on how to make cute Easter chicks cupcakes for your spring party! Baby chicks are piped onto vegan chocolate cupcakes for a cute kids craft.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 12
Calories: 480 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cupcakes
  • 1 1/2 cups all purpose flour
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 6 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup water (room temperature)
  • 1 tablespoon white vinegar
For the Frosting:
  • 1 cup unsalted butter* (room temperature)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • Yellow, orange, and black gel food color

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF.
  2. Whisk together flour, sugar, salt, cocoa powder, and baking powder until well combined.
  3. In a separate bowl whisk together vegetable oil, vanilla, water, and vinegar.
  4. Fold the dry ingredients into the wet ingredients until just combined.
  5. Fill lined muffin tins 3/4 full and bake at 350 degrees for 18-20 minutes or until a center cupcake springs back when lightly tapped.
  6. While the cupcakes are cooling make the frosting by beating the butter until pale and fluffy. Add in the powdered sugar 1 cup at a time until it reaches a piping consistency. Mix in the vanilla.
  7. Spoon 1/4 cup of frosting into a bowl. Add 2 tablespoons of cocoa powder and mix well. Add some black food coloring and mix until well combined.*
  8. Add 1/4 cup of frosting into a 2nd bowl and color it orange, mixing well.
  9. Color the remaining frosting yellow, mixing until well combined.
  10. Make the chicks using a Wilton 1A piping tip. Frost the body to your desired size making sure to leave enough room on the cupcake for the feet, let it crust for about 5 minutes, and then frost the head.**
  11. Add the black eyes with a small Wilton #1 piping tip.
  12. Add the beak with a small Wilton #2 piping tip by applying more pressure at the base and pulling away to form a small triangle. Pipe the legs by drawing a line out from the bottom of the body and adding 3 toes.
  13. The frosting tends to bleed the longer you let it sit so serve immediately or wait to add the eyes and feet until just before serving.

Notes

  • *Use vegan butter if you'd like.
  • **You can skip the cocoa powder in the black frosting but I found I needed less black food coloring when I added it
  • ***I used a damp, food only paint brush to tap down the pointed top I got from pulling away the piping bag but feel free to skip this step.
  • The calories shown are based on the recipe making 12 cupcakes, with 1 serving being 1 frosted cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition Information

Calories 480kcal (24%) Carbohydrates 69g (23%) Protein 2g (4%) Fat 22g (34%) Saturated Fat 15g (75%) Cholesterol 40mg (13%) Sodium 53mg (2%) Potassium 86mg (2%) Fiber 1g (4%) Sugar 55g (110%) Vitamin A 475IU (10%) Calcium 24mg (2%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 480

% Daily Value*

Calories 480kcal 24%
Carbohydrates 69g 23%
Protein 2g 4%
Fat 22g 34%
Saturated Fat 15g 75%
Cholesterol 40mg 13%
Sodium 53mg 2%
Potassium 86mg 2%
Fiber 1g 4%
Sugar 55g 110%
Vitamin A 475IU 10%
Calcium 24mg 2%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.