mini egg easter cupcakes

Mini Egg Easter Cupcakes

My Mini Egg Easter cupcakes are a perfect balance of chocolatey cupcakes and soft vanilla buttercream, with beautiful Mini Eggs to finish it off. Everyone loves these, and they look so pretty! 😊

Chocolate mini egg easter cupcakes
This year’s obsession: mini eggs!

So Easter baking season is well underway, this year I’ve found myself a little obsessed with these gorgeous sugar-shell coated chocolate mini eggs. Perfectly bite-sized, these are fab little chocolate morsels just for munching on, but I love incorporating them in my bakes too!

Of course, cupcakes and cookies are always high on my list of bakes, especially if I can make them seasonal! Many of you were delighted by my enchanted egg cupcakes and drooled over my hot cross cookies (totally worth the make, if you haven’t already, they’re pretty delish!). And, following my current obsession, my mini egg cookies are proving pretty popular too!

So, to carry on the obsession with mini eggs, today I’m sharing my mini egg easter cupcakes! Beautiful moist deep chocolatey cupcakes topped with a light vanilla buttercream ruffle and crowned with the star of the show: mini eggs!

Pretty Easter colours needed!

To add to the sweet springtime feel of these bakes, I like to colour my buttercream in the colours of mini eggs. Of course, I’m aware mini eggs come in four colours, not three as I’ve done, but pure white buttercream is actually tricky! So pink, purple and yellow it is.

But just LOOK at them, aren’t they so very pretty?! 😍 Seriously, utterly in love with the soft pastel colours of mini eggs and this beautiful buttercream.

I make my cupcakes chocolate instead of vanilla, because Easter to me is also all about chocolate. If you’d rather make vanilla cupcakes instead, just substitute cocoa for the same amount of flour and add in 1 tsp of vanilla. Job done!

Sweet, delicious Easter cupcakes. It doesn’t get much better than this! However you decide to decorate and scoff these is up to you, but I’m sure they will be a firm favourite!

Happy baking, friends. Enjoy! x

Recommended equipment and ingredients I used *
Stand mixerSieve
SpatulaCupcake baking tin
Nozzle (part of a set)Piping bags
Mini EggsPurple food colour
Pink/red food colourYellow food colour

* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Mini Egg Easter Cupcakes

0 from 0 votes
Recipe by Andrea Jones Course: DessertCuisine: American, BritishDifficulty: Easy
Servings

12

servings
Prep time

30

minutes
Baking time

22

minutes
Total time

1

hour 

Chocolate cupcakes, vanilla buttercream and mini eggs. What’s not to like?! Happy Easter! 😊

Ingredients

  • For the cupcakes
  • 125 g (½ cup + 1 tbsp) unsalted butter, softened

  • 100 g (½ cup + 2 tbsp) self raising flour

  • 25 g (3 tbsp + 2 tsp) cocoa powder

  • 125 g (½ cup + 2 tbsp) caster sugar

  • ½ tsp baking powder

  • 2 lge eggs

  • 1 tsp coffee granules dissolved in 1 tbsp boiling water (see notes)

  • For the buttercream and decoration
  • 200 g (¾ cup + 2 tbsp) unsalted butter

  • 400 g (2 ¾ cups) icing (powdered) sugar, sifted

  • 2-3 tbsp milk

  • 3 x food colouring in mini egg colours (I did pink, purple and yellow)

  • 36 mini eggs, to decorate

Directions

  • To make your cupcakes, first preheat your oven to 160C/325F and line your cupcake tin with cases then set aside. Beat the butter until softened, sift in flour, sugar and baking powder and add in eggs. Beat until your mixture has come together and is smooth. Add in your coffee mixture and beat again on low. Turn the speed up to high and beat for one minute. Spoon evenly into your prepared tin, making sure not to fill over ⅔ full. Pop your tray in the oven and bake for 22-25 minutes until springy to touch. Remove from the oven and leave to cool completely before decorating.
  • To make your buttercream, beat your butter until really pale and soft, about 5 minutes. Add in your icing sugar, then mix slowly to avoid a sugar cloud. Add in as much milk as you need to make it a smooth, spreadable mixture, then beat on high for a couple of minutes until fluffy and beautiful.
  • Split your buttercream into three bowls and colour each a different colour. I used pink, purple and yellow, but you could use any spring colours you like! Once mixed pop your icing into your piping bag ready to decorate (see my notes below).
  • When your cupcakes have cooled completely, pipe a beautiful swirl of buttercream on top of each cupcake, then crown each cupcake with three mini eggs. Enjoy!

Recipe Video

Notes

  • I use coffee in chocolate bakes as it enhances the flavour of the chocolate, but you don’t taste it. If however you don’t want to use coffee in your cupcakes, just replace this with 1tbsp milk instead 😊
  • I bake my cupcakes at a lower temperature so they rise slower and more evenly, giving me a softly rounded top instead of a mountain. This is because the crust forms slower as the cupcakes bake, so it doesn’t need to crack to allow for the middle of the cupcake to expand. The slight dome is perfect too for piping icing, as you have a slightly raised middle to help with the shape of your swirl! 😊
  • It is really REALLY important you make sure your cupcakes are COMPLETELY cool before you decorate them. If you don’t, your buttercream will melt and you will end up with a delicious but messy cupcake!
  • I always use gel colours when colouring my buttercream, as I find the colours stronger and less likely to affect the consistency of my icing. I have linked to the ones I’ve used in my recommendations above the recipe.
  • Speaking of the colours, I also like to be economical with which colours I keep in my cupboard! So I’ve not actually used pink in my recipe, but a red colour. Just put a little in at a time until you achieve the shade you want. Gel colours only need a tiny bit, and a teensy bit of red will give you the perfect pastel pink too!
  • When putting your buttercream into your piping bag, you can just plop dollops of it in and it will come out in a random arrangement of the colours. If you want to get a more even amount of colour in each swirl as I did, here’s how: place a vertical row of each colour next to each other on a piece of cling film, then roll the cling film around the buttercream so you have a roll of striped buttercream. Snip one end off the cling film roll and drop it into your piping bag. When you squeeze the buttercream out, you will squeeze out each colour together for a beautiful colourful topping!

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