Let’s not forget where those baby chicks came from! These bad boys are perfect for Easter.
Want to know how to make them?
Here’s what you’ll need:
1 cup of softened butter
1 cup of sugar
2 cups of self-rising flour
1 tsp. of vanilla extract
10 oz. chocolate
2 tbsp. heavy cream
4 1/2 oz. semisweet chocolate
54 candy-covered mini chocolate eggs (I used the Reese’s kind…those things are heavenly, I swear!)
Preheat your oven to 350 degrees farenheit. Place baking cups in your cupcake pan (this recipe is for 18 cupcake btw). In your mixer, combine the butter, sugar, flour, eggs, and vanilla extract. Mix until smooth and pale (about 3-4 minutes). Spoon the batter into the baking cups (about 3/4 full).
Bake for 20 minutes or until inserted toothpick comes out clean. Remove the pan from the oven and let it cool for about 5 minutes. Then remove the cupcakes and let them cool on a rack.
For the frosting, melt the chocolate (10 oz.) and the cream in a pan over low heat. Stir until it is melted and smooth. Place a spoonful of the frosting on each cupcake. Use the semisweet chocolate to make shards of chocolate.
Note: I realized after making these that I could have used my vegetable peeler to make the chocolate shards instead of my cheese grater. They would have turned out less messy.
Top the cupcakes with the shards of chocolate and place 3 eggs on each one.
Ya…let’s get in real close…yum