26 March 2013

Easter Cupcakes

I really enjoy baking and I prefer to bake my treats from scratch.  They always taste just a tad bit better and of course I always add a extra dose of love!

I use  Hershey's Coca it is 100 percent Natural Unsweetened.  It has been around for ages and is a tried and true ingredient.  I like chocolate but not a strong chocolate.  This is what you will find when you bite into these sweet little confections.

We are looking forward to celebrating Easter in our home.  We will attend Church Services and then return to our home for Easter Dinner and our annual Easter Egg Hunt.

Ingredients For Cupcakes:  Adapted from Hershey's Recipes

2 cups sugar
1-3/4 cups sifted all purpose flour
3/4 cup Hersey's Cocoa
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
3/4 tsp. salt
2 eggs
1 c. buttermilk
1/2 cup vegetable oil
1 tablespoon vanilla
1 cup boiling water

Directions For Cupcakes:

Heat oven to 350 degrees-Bake 12-15 minutes-Makes 3 dozen cupcakes

Combine dry ingredients in large bowl. Add eggs one at a time milk, oil and vanilla, beat on medium speed until incorporated.  Stir in boiling water while beating on low speed.  Batter will be thin.  Pour into cupcake liners until about 2/3 full.  Bake about 12-15 minutes or until wooden pick comes out clean.  Remove from oven and place on wire cooling racks.  Cool for about 20 minutes.

Ingredients For Cream Cheese  Frosting Topped with colored Coconut:

1/2 package softened cream cheese 
1/8 cup softened butter
1 -1/. tsp. vanilla extract
2 cups sifted powdered sugar
1-1/2 cup coconut divided evenly into 3 bowls
2 drops of Blue, Red and Green food coloring into 3 bowls
toss coconut gently with food coloring to desired color
After frosting cupcakes sprinkle with colored food coloring

Directions For Frosting:

Beat cream cheese and butter on high with electric mixer, add vanilla.  Sift powdered sugar into creamed mixture until well blended.  Frost cupcakes and top with coconut.

You know, I just don't bake all the time, so I felt as though I might be a little rusty in the cupcake department.  So I made this batch a few weeks ago to test my skills!  Sure enough this recipe is a winner!  We ate a few and then I took the rest of them to work!  

Tip:  I have found that I prefer to make my cakes or cupcakes a day or two ahead of time and freeze them.  I guess I just like the consistency better and it also saves me precious time!

Wondering what your favorite chocolate recipe might be?


Jemma's home is a quiet spot nestled among the trees. You might find me writing, reading, or puttering in my Greenhouse, tweaking a recipe, crafting a wreath or loving on my grands. Always living with a grateful heart.


  1. Good morning, Jemma!
    I grew up eating cake from mixes, as that's what my mother made. When I had my first bite of a scratch cake I could not believe the difference! I wouldn't go back to mixes for anything.

    I bake our family's birthday cakes, and I do the same as you. I bake a few days in advance. When the layers are cool, I wrap in plastic film and freeze. Then I can take my time the day before a birthday to frost and decorate the cakes.

    Thank you for sharing your recipe. It sounds yummy! Have a lovely day.

  2. I was just going to ask you what was on top of the cupcakes - that was just the perfect finishing touch! Made them so beautiful. Thanks for the recipe. sandie

  3. Your cupcakes are beautiful and look so yummy! Hugs ~ Mary

  4. What fun Spring colors on those cupcakes. I am a white cake kind of gal, but if I ever do make chocolate it's with Hersheys. From scratch is always the best! Happy Easter to you and your family my sweet new friend!


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