Spring Flower Cupcakes are the perfect dessert to celebrate Easter.
Today I saw trees starting to bloom pretty colors like white and purple. Spring is here!! The beginning of spring and the celebration of Easter always go together in my mind, so I thought these cute spring flower cupcakes would be the perfect thing on the Easter dessert table.
What You’ll Need for Spring Flower Cupcakes
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For the decorations:
2 C chocolate buttercream
3 T graham cracker crumbs
1 C yellow candy melts (or 1 C white chocolate and yellow food coloring)
1 T coconut oil (not necessary if opting for white chocolate)
How to Make Spring Flower Cupcakes
In a large bowl [I use this OXO mixing bowl with grips], combine your dry ingredients: flour, cocoa powder, baking soda, and salt.
In a stand mixer [I’d be lost without my Kitchenaid mixer!], mix sugar, egg, and vanilla until smooth. Add vegetable oil.
In small amounts, add dry ingredients and buttermilk alternatively into your wet ingredients.
Once your cupcake batter is completely combined, mix in the hot water. Fill each section of your muffin pan halfway with cupcake batter. Bake for 12-15 minutes.
Cool cupcakes on cooling rack.
Using a piping bag, pipe on large amount of chocolate buttercream on each cupcake. Sprinkle graham cracker crumbs on top.
Line a baking sheet with wax paper. In a microwave-safe bowl, melt candy melts and coconut oil. Place in a piping bag and pipe out flower shapes on baking sheet. Let set in the refrigerator. If you decide to go with white chocolate, place a dab of yellow food coloring on white chocolate chips. Melt using the double boiler method.
Remove from wax paper and place on top of cupcake.
Want more chocolate? Try these recipes: