Ingredients

• 3 1/2 ounces Unbleached White All-Purpose Flour (3/4 cup)
• 1 ounce Unsweetened Cocoa Powder sifted (1/4 cup)
• 1 tsp Baking Powder
• 1/2 tsp Kosher Salt
• 3/4 cup Heavy Cream room temperature, or half & half
• 1 1/2 tsp Pure Vanilla Extract
• 4 1/2 ounces Unsalted Butter room temperature (9 tablespoons)
• 8 ounces Granulated Sugar (1 cup)
• 2 Large Eggs room temperature

• 5 ounces Confectioner’s Sugar (1-1/4 cups)
• 2 ounces Unsweetened Cocoa Powder (1/2 cup)
• 6 ounces Unsalted Butter room temperature (12 tablespoons)
• 1/2 Heavy Whipping Cream room temperature, divided
• 1 tsp Pure Vanilla Extract
• 1 tablespoon Chocolate Syrup room temperature

• 36 mini pastel chocolate eggs

Instructions

1. Preheat the oven to 350 degrees F and line a large 12 cup muffin pan with cupcake liners (note: a bit of cooking spray inside the liners is optional, but will help prevent the cupcakes from sticking to the paper).
2. In a medium bowl, whisk together the flour, sifted cocoa powder, baking powder and salt. In a liquid measuring cup, combine the cream and vanilla. Set both aside.
3. In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for 3-5 minutes until light and fluffy. Scrape down the sides and mix for another 10 seconds to incorporate anything that was missed.
4. With the mixer on low speed, add the eggs one at a time, allowing each egg to incorporate completely before adding the next. Scrape down the sides once more and mix for an additional 10 seconds to incorporate anything that was missed.
5. With the mixer on medium speed, alternate between adding the dry and wet ingredients until everything is just combined. Scrape down the bowl all the way to the bottom to make sure there are no patches of flour or butter. Turn the mixer back on medium speed for another 30 seconds.
6. Evenly distribute the batter between the liners, evening out the tops slightly. Bake for 22-25 minutes, or until a toothpick comes out clean from one of the center cupcakes. Allow to cool completely.

1. Sift the confectioners’ sugar and cocoa powder together through a fine mesh strainer to remove any lumps.
2. Place the butter in a stand mixer fitted with the paddle attachment, and mix on high speed for several minutes until light and fluffy.
3. Turn the speed down to medium-low and slowly add the sugar cocoa mixture, in batches, until completely incorporated. Scrape down the sides, turn the speed up to medium, and slowly add the cream, vanilla and chocolate syrup. Once all the ingredients have been added, turn the mixer up to high speed and mix for another 30-60 seconds to fluff up the frosting (and add some air to the whipping cream).
4. To frost the cupcakes, place the buttercream in a pastry bag with a decorative tip of choice. Pipe the buttercream evenly onto each cupcake. Gently press 3 mini eggs onto each cupcake, just enough to secure them in place without disturbing the frosting. Serve cupcakes at room temperature.