In preparation for Easter, I am supplying you with a recipe that is cool as hell. I have been sitting on it for about 3-4 years, for no good reason. So here it is. The cool-hellest treat you’ll find. YES QUEEN.
Before you ask, no, I don’t have chocolate chickens laying cake-filled eggs. This recipe looks cool and impressive, but it’s not that hard. It just requires patience, creativity, and the gentle touch of an angel.
I decided not to use the cake included in the original recipe, because I couldn’t trust it. Because it wasn’t Hershey’s Perfectly Chocolate Chocolate Cake. The original recipe makes a shit ton of batter, which you’re not going to need (unless you want extra cupcakes) so I’ve cut it in half for you. (Aren’t I a little sweetie?) You could also use your own cake recipe if you like. Mine is super moist, and super soft, so there’s not much need for icing or fillings.
- 1 dozen eggs
- 1 cup sugar
- 1/2 cup + 6 tablespoons cups all-purpose flour
- 6 tablespoons cup cocoa
- 3/4 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
Preheat oven to 350F.
First you’ll need a tool to puncture the egg shell. I used a metal chopstick, but a skewer or tip of a knife may work. It should be something with a small, sharp tip. Using your tool, poke a couple of holes in the bottom of your egg. Use your finger to carefully pick out a dime-sized hole. Drain the egg into a small bowl, set aside (this will be used for the cake batter). If the egg isn’t coming out, you may need to **CAREFULLY** insert your pinky finger into the shell, and peel off any remaining membrane. MMM! Rinse the shell out and leave upside down to dry. Repeat with remaining eggs.
Sift together sugar, flour, cocoa, baking powder, baking soda, and salt. Add egg, milk, melted butter, and vanilla extract. Mix on medium speed 2 minutes, scraping occasionally. Stir in boiling water. Batter will be runny.
Grease your egg shells with cooking spray.
Arrange your eggs in a muffin tin (or mini muffin tin if you have one). You want them to stay upright while baking, so try forming ring-shaped molds out of tinfoil to prop them up. Using a small funnel, fill the shells halfway.
Bake for 20-30 minutes, or until toothpick comes out clean. The cake will overflow out of the shell and run down the edges, but just pick it off and wipe clean with a wet paper towel.
Cool completely, and decorate as you please. You could even peel off the shell completely and drizzle the egg-shaped-cakes with icing!
Poke a few holes in the bottom of the egg, and carefully pick out a dime-sized hole. Drain out the egg and rinse. Leave upside down to dry. Repeat 11 more times. Grease shells with cooking spray.
Arrange your eggs in a muffin tin (or mini muffin tin if you have one). You want them to stay upright while baking, so try forming ring-shaped molds out of tinfoil to prop them up. Using a small funnel, fill the shells halfway, by teaspoon.
Bake for 20-30 minutes until toothpick inserted comes out clean. Cake will overflow and run down the edges, just pick it off and wipe clean.
Decorate any way you want. PS leopard print is really easy to do, just pick a light shade and draw a polka dot, then use a darker shade of the same colour, and draw curved lines on either side of the dot.
*FULL DISCLOSURE i got that ceramic egg carton at Michaels for $8.