Easter Chocolate Vanilla Buttercream Cupcakes

These Easter cupcakes are easy to make and they look great!

Makes 12 cupcakes.

Ingredients

For cupcakes

1/2 cup unsalted butter, at room temperature
1/2 granulated sugar
2 eggs, at room temperature
1/2 cup all-purpose unbleached flour
1/4 cup unsweetened cocoa

For frosting

1/2 cup vegetable shortening
1/2 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups confectioner's sugar
2 tablespoons milk

For topping

12 mini chocolate candy shell eggs or jellybeans if preferred

Directions

Preheat the oven to 350F (180C) and line a standard muffin tray with paper liners.

Using a large bowl, beat butter and sugar together until light and fluffy. Gradually add the eggs, beating well after each addition. Sift in the flour and cocoa into the batter.

Spoon batter into the paper liners and bake for 15-20 minutes or until well risen. Transfer to a wire rack and let cool.

To make the frosting, add the shortening and butter in a medium bowl. Using a hand mixer, cream together and then add the vanilla extract.

Gradually add sugar while beating on medium speed. Add milk to moisten mixture. Continue to beat until mixture is light and fluffy.

Add frosting to cupcake with either a flexible spatula or pipping tool to create a swirl. Place a chocolate candy shell egg in the center of each cupcake to decorate.

Refrigerate the cupcakes for about 30 minutes. Then remove from fridge and allow cupcakes to settle at room temperature before serving.