Easter Chocolate Cupcakes - marshmallows sheep
A fun and easy Easter dessert.
Servings: 12
Equipment
- 1 large glass bowl
- 1 measuring cups
- 1 measuring spoons
- 1 large spoon
- 1 12 cup muffin tin
- 12 muffin liners , optional
- 1 stand mixer , optional
- 1 icing piping set , optional
Ingredients
Cupcakes:
- ¾ cup butter , softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon Vanilla Extract
- ½ cup yogurt or sour cream
- ¾ cup cocoa powder
- ¾ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Icing:
- 1 cup butter , softened
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 pound confectioner’s sugar
Decoration:
- 16 ounces marshmallows
- 1 container assorted sprinkles to make eyes and nose
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease muffin pan or prepare muffin liners.
- Combine softened butter, sugar, eggs, homemade vanilla extract, and yogurt in a bowl and blend until fluffy.
- Combine cocoa powder, flour, baking powder, and salt in a separate bowl.
- Add dry ingredients to the wet ingredients and mix until combined.
- Fill muffin cups 3/4 full. Bake for 20-25 minutes. Cool completely before Icing.
To Decorate:
- To assemble, add icing in a small layer so that marshmallows will stick. Leave an area without marshmallows in the front for the head.
- Slice tootsie rolls in half. One half is the head. The other half should be cut into 4 long pieces. Use two pieces for ears and another piece for the tail.
- Add sprinkles for eyes and nose. Use icing to make the sprinkles stick. This was the tricky part for the kids, but they managed.