Robin Egg Cupcakes
User Reviews
5
Robin Egg Cupcakes
Description
This recipe combines all-purpose flour, cocoa powder, baking soda, and salt to create the dry base for the cupcakes. The wet ingredients include vegetable (or coconut) oil, granulated sugar, eggs, strong coffee, milk, and vanilla extract, which together contribute moisture and flavor. The coffee enhances the chocolate depth without overwhelming the batter.
The cupcakes are baked at 350ºF for about 14 to 16 minutes until a springy texture indicates doneness. They then cool completely before being topped with a chocolate frosting made from sifted confectioners' sugar, cocoa powder, chopped dark chocolate, softened butter, milk (or cream), and vanilla extract. The frosting is rich and smooth, complementing the cupcakes beneath.
For decoration, chocolate jimmies and mini chocolate eggs are added, evoking a robin’s egg theme. These cupcakes are suited for gatherings, festive occasions, or anytime a chocolate treat is desired. They can be stored at room temperature briefly or refrigerated to maintain freshness.
To reduce calories, use less frosting. The recipe yields around 24 cupcakes, and nutritional estimates vary by ingredient brands.
Ingredients
- 2 cups all-purpose flour 260 grams
- 1 cup cocoa powder 118 grams
- 2 teaspoons baking soda 12 grams
- 1 teaspoon salt 6 grams
- 2 cups granulated sugar 400 grams
- 1 cup vegetable oil (I used coconut oil, melted and cooled)
- 4 large egg
- ½ cup coffee warm, 4 ounces, strong
- ¼ cup milk 2 tablespoons quantity indicated
- 2 teaspoons vanilla extract I used vanilla bean paste
For the Chocolate Frosting:
- 4 cups confectioners' sugar 520 grams
- 1/2 cup cocoa powder 59 grams
- 1/2 cup dark chocolate chopped
- 2 cups butter at room temperature, 16 ounces, unsalted
- 2 tablepoons whole milk or heavy cream
- 1 teaspoon vanilla extract
To Assemble the Cupcakes:
- chocolate jimmies
- chocolate eggs mini
Instructions
For the cupcakes:
- Preheat the oven to 350ºF. Line 2 muffin pans with paper wrappers.
- In a medium bowl, sift the flour, cocoa, baking soda, and salt. 2 cups all-purpose flour, 1 cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon salt
- In a separate large bowl, whisk the oil, sugar, oil, eggs, coffee, milk and vanilla. 1 cup vegetable oil , 2 cups granulated sugar, 4 large eggs, ½ cup strong coffee, ¼ cup plus 2 tablespoons milk, 2 teaspoons vanilla extract
- Slowly mix in the dry ingredients, and mix until just combined. Scrape the sides of the bowl with a rubber spatula as needed.
- Fill each cup of the muffin tin about 2/3 full. Bake for 14 to 16 minutes. The center of the cupcakes should spring back when you touch them.
- Allow the cupcakes to cool in the pan for about 15 minutes. Then remove them from the pan and allow them to cool completely on a wire rack.
For the Frosting:
- Sift the confectioners' sugar and cocoa powder. 4 cups confectioners' sugar, 1/2 cup cocoa powder
- Melt the chocolate in the microwave (it will only take about 1 minute, but melt in 20 second increments) and set aside to cool slightly. 1/2 cup chopped dark chocolate
- In the bowl of a standing mixer fitted with a paddle attachment, cream the butter until fluffy and almost white in appearance. 2 cups unsalted butter
- Add the sugar/cocoa mixture. Mix until just combined. Scrape the sides of the bowl with a rubber spatula.
- Add the milk and vanilla, mix until just combined. Add the cooled, melted chocolate. Mix until completely combined.
To Assemble the Cupcakes:
- Fill a piping bag fitted with a Wilton 1M tip with the chocolate frosting.
- Pipe the frosting, building up the frosting on the sides to create a nest. Sprinkle with jimmies right after frosting before the frosting sets. Place chocolate eggs inside nest.
Notes
- Store cupcakes in an airtight container at room temperature for up to 24 hours, then refrigerate for up to 5 days.
- Adjust frosting amount to manage calorie content as needed.
- Calories are estimates and can vary; consult a nutritionist for precise values.
- Use strong coffee to enhance the chocolate flavor without adding bitterness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Serving | 102g | |
| Calories | 442kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 206mg | 9% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 523IU | 10% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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