Chocolate Cupcakes: (makes 24)
I doubled and slightly-modified a chocolate cupcake recipe from thescranline.com - check out Nick's site and his Instagram feed if you haven't already; he does some incredible work!
Of note...you'll need either a kitchen scale to measure ingredients in grams OR - just use the conversions I ballparked for you. You’re welcome!
350g all purpose flour (roughly 2 1/4 c)
450g caster sugar (roughly 2 ¼ c)
100g cocoa powder (roughly 1 ¼ c)
1 tsp baking soda
1 tsp salt
1 c /250g /16 T unsalted butter, softened
4 large eggs, at room temperature
350ml milk (about 1 ½ ; I used a 2c pyrex liquid measuring cup with mL marks on the back)
2 t vanilla extract
Preheat an oven to 350 degrees F (180C) or 320 FC (160C) for a fan forced oven. Line 24 muffin tins with cupcake liners. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, flour, salt, baking soda, and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (or sift the ingredients together). Add in the softened butter until no lumps of butter are visible and it’s well incorporated into the dry ingredients.
Next, add milk, eggs, and vanilla together and whisk until well combined. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each paper 3/4 of the way (using a large cookie scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). You may find that you have some batter left over - don't over-fill the cupcake tins or they *will* overflow – trust me. :/ (I often bake some mini cupcakes with the leftover batter).
Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting. If you insert a skewer and it comes out with wet batter, bake for another few minutes at a time until a skewer or toothpick inserted into the center comes out clean or with moist crumbs. Cool completely.
This is a great time to make your frosting!
Coconut Cream Cheese Buttercream Frosting:
8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
6-7 c powdered sugar
2-4 Tablespoons milk
1 T coconut extract extract
1/4 t. salt (if using unsalted butter)
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add flavor and salt if needed and beat until well combined.
24 Girl Scouts Samoas cupcakes – or toasted coconut will work if you don’t have any!
- Large piping bag & tip – I use this set of reusable large bags & tips more than almost any of my others!
- Pastel sprinkles (if desired)
- 48-72 mini Cadbury chocolate Easter eggs
Transfer frosting to your piping bag – I used the large star tip, similar to the Wilton 1M. Pipe flat swirls of frosting onto your cupcake tops – I find it easiest to start at the center and swirl outward. Top each one with a Samoas cookie (or toasted coconut). Add a few pastel sprinkles to each cupcake, To make the Easter eggs stick, pipe a small dot of frosting in the center of each cookie and gently press 2-3 eggs onto each cupcake.
And you’re done! So easy and so cute!