Chocolate Buttermilk Cupcakes with Cream Cheese Frosting

We started preparing for Easter early this year because it is our first year with the grandkids living nearby and we are eager to introduce them to all the wonderful and fun Easter traditions.  We've been getting together every weekend with Lauren and Nick + family for dinner either at our house or at Nick and Sachiyo's house.  After Bruce and I got vaccinated, Lauren and Nick soon followed because of their jobs so we started to add another day of the week to our get-togethers.   We do all kinds of "American" activities with the grandkids when we have them during the week.   My kids grew up coloring Easter eggs every year from when they were old enough to walk so that's what we did yesterday and they LOVED it. 

I got two kinds of dye kits; one that was for painting on the dye like water coloring and the other like the usual dye you put in cups with water and vinegar and let the eggs soak.  They were both so thrilled when I brought out the bowl of a dozen white hard boiled eggs and they couldn't wait to attack!  Eggs are so much more fun to color than a boring piece of paper.  Our results were quite impressive for a 2- and 4-year old.  

                           

It was such a nice day yesterday that we also took a walk and picked some lovely Spring flowers to decorate the table with.  They are both really into picking flowers and giving us bouquets of their glorious findings.  And dandelions do count.  

                     

The funnest activity we did yesterday was to make these Easter cupcakes.  By now, these kids know the drill because we've made so many different foods when they visit Grandma.  They're so intrigued with Easter eggs at this point that when they saw these cute little Easter egg candies known as jelly beans to decorate cupcakes, they were all in.  

The 4-year old had already told me that her favorite flavor was chocolate so I said I'd make chocolate cupcakes next time she came over and when it comes to food, I keep my word. 

I remembered how she loved our Christmas dessert of chocolate mousse even though she's not a real big dessert eater.  Her brother, however, makes up for it.  I never even wonder if he'll eat what I decide to make. 

                     

When Nick asked me to make those Valentine cakes last month that I wrote about here,  I bought a cake mix just so the kids could decorate them but I was so disappointed how tasteless they were.  Horrible.  I thought cake mixes tasted better than that so for these, I decided to go for quality and made these totally delicious chocolate cupcakes. 

I used these petal grass shaped baking cups by Wilton that look especially Easter-ish, don't you think? 

                       

Then we made some green "grass" by dropping some green food coloring into some coconut to sprinkle on top of the frosted cupcake. 

                         

Then you can decorate as you desire to make a colorful Easter bouquet of chocolate cupcakes.



You can find all kinds of Easter cake decorations and sprinkles that will work for kids to make their creations.  Put your imagine to work and become a kid again to celebrate the joys of Easter.  

Makes 20 cupcakes

1/2 cup unsalted butter, softened  (1 stick)

1-1/2 cup sugar

2 eggs, at room temperature

1 tsp. vanilla

1-1/2 cup flour

1/2 cup cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1/2 cup buttermilk

1/2 cup brewed coffee

Frosting

1/4 cup unsalted butter, softened

8 oz. cream cheese, softened

1/2 tsp salt

2 cups confectioner's sugar

1 tsp. vanilla

1/4 cup cream or half & half

(You can make chocolate cream cheese frosting by adding 2 oz. of melted dark chocolate to the mixture)

1.  Preheat oven to 375 degree F.  In a mixer bowl, cream butter and sugar until light and fluffy.  Add room temperature eggs one at a time, beating well after each additions.  Beat in vanilla. 

2.  In a separate bowl, add the flour, cocoa, baking soda and salt and whisk together until well blended. 

3.  In another bowl, combine buttermilk and coffee.  Add dry ingredients to creamed mixture alternately with buttermilk and coffee mixture, beating well after each addition. 



4.  Fill paper-lined muffin cups 2/3 cup full. 

5.   Bake 18-20 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes before removing from pans to wire racks to cook completely. 

Frosting

In a mixer bowl, beat butter and cream cheese until smooth.  Add in sifted confectioner's sugar until smooth, then add cream, vanilla and salt (and melted dark chocolate if making chocolate frosting). 

Allow cupcakes to cool completely before frosting.  Decorate with sprinkles, jelly beans, or any other garnish of your choice and enjoy!