Easter Cupcakes - Mexican Dessert

Ingredients

  • 1.5 cup All-purpose flour
  • 0.5 cup cocoa powder
  • 2 tsp baking powder
  • 0.25 tsp Salt
  • 0.5 cup Butter (Softened)
  • 1 cup Granulated sugar
  • 2 piece Eggs
  • 1 tsp vanilla extract
  • 0.5 cup Milk
  • 1 cup Nutella
  • 6 tbsp Chocolate sprinkles (For decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.

  3. In a separate bowl, cream together the softened butter and sugar until light and fluffy.

  4. Beat in the eggs one at a time, then stir in the vanilla.

  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

  6. Fill the cupcake liners about 2/3 full.

  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

  8. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

  9. Once the cupcakes are completely cool, frost them with Nutella and decorate with chocolate sprinkles.

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