Easter Eggs in the Grass Chocolate Cupcakes

Easter Eggs in the Grass Chocolate Cupcakes

You may remember that last year I made some cute Easter Eggs in the Grass Cupcakes using Mini Cadbury Eggs and green store-bought frosting. This year I wanted to make a better version using some candy favorites from the folks at SweetWorks. I made a gluten free from scratch chocolate cake mix batter, and homemade butter cream frosting. Additionally, I topped my cupcakes with some delicious chocolate eggs from Niagara Chocolates, and Celebration by SweetWorks Pastel Flowers Mix Sweet Shapes

If you are not on a gluten free diet, then you can use regular chocolate boxed cake mix if you please. However, if you are wheat/gluten free, you must try this delicious gluten free chocolate cake recipe. It is so chocolaty, moist, and very hard to distinguish between regular gluten filled mixes.

For the grass, my go-to butter cream frosting worked so well! It is not too sweet and is very simple to make. I depend on my KitchenAid stand mixer to get it to the perfect consistency each time. A narrow tip on my piping bag helped to make the grass. It probably could have been a lot stiffer if I let the frosting harden up a bit in the fridge.

How to make Easter Eggs in the Grass Chocolate Cupcakes:

Gluten Free Cake Ingredients:

•  1/2 cup Tapioca Starch
•  1 cup White Rice Flour
•  1 tsp. Baking Soda
• 1 cup Sugar
• 1 tablespoon vanilla extract
• 1/2 cup Cocoa Powder
• Pinch of Sea Salt
• 1 stick of unsalted, softened butter
• 1/2 cup Milk
• 1/2 cup Water
• 1 Egg

Green Butter Cream Frosting Ingredients:

• 1/2 teaspoon Wilton Grass Green Food Gel
• 3 cups sifted confectionery sugar
• 2 sticks of room temperature unsalted butter
• 2 tablespoons of milk
• 1 tablespoon of vanilla extract

Frosting Directions: 

• In a large standmixer on medium speed cream your two sticks of butter.
• Reduce your speed to slow, and carefully add your powdered sugar, extract, and milk; combine until fully mixed and smooth.
• Add whipped butter cream to a large bowl, and add the Wilton food gel. Mix well and then place it into a piping bag. I used a 16″ type with a star tip.

Cupcakes Directions:

• Pre-heat your oven to 375 degrees {{these will bake for 16 minutes}}
• In a large stand mixer, cream your vanilla, butter, egg and sugar
• In a separate bowl, combine all your dry ingredients
• Slowly add your dry mixtures, milk and water to your mixer
• Thoroughly mix for 2 minutes until full mixed
• Line 15 cupcake tins with paper liners
• Fill each liner 2/3 of the way using an ice cream or batter scoop
• Bake for 16 minutes, or until a toothpick comes out clean from the center of your cupcakes.
• Allow to cool for 30 minutes
• Using a large narrow tip, pipe on your butter cream frosting; add eggs and Celebration by SweetWorks Pastel Flowers Mix Sweet Shapes.

Overall, I found these Easter Eggs in the Grass Cupcakes easy to make and perfect for parties, and Easter treats.