Easter is around the corner – Time to make some festive and uber delicious Chocolate Eggs Cupcakes to celebrate!

While you don’t need a specific celebration to make cupcakes – everyday is a good day for cupcakes –, you can have fun customize these little treats and make delicious Easter gifts for your family and friends.

Double Chocolate cupcakes are a hit in the house and usually everywhere else, so you can’t go wrong with them. Make sure you bake at least 2 batches if you don’t want to run out of cupcakes within 5 mins – even less sometimes.

The secret for mouth-watering double chocolate cupcakes is to use the best chocolate you can find. In this case, I’ve used a very particular kind of 80% dark chocolate from Modica (Sicily).

This chocolate is made with an ancient technique, and composed only of a mixture of cocoa, sugar and spices. A mass of semi-ground cocoa that still contains its cocoa butter  is heated to make it fluid, and at a precise temperature, it is mixed with castor sugar and spices (cinnamon or vanilla). The mixture is kept at a temperature that prevents the sugar crystals from melting (they remain an integral part of the chocolate bar). There is no addition of butter or other extraneous substances (vegetable fats, milk derivatives or lecithin). It’s pure chocolate and the best I’ve ever tested.

So, once we’ve got the right chocolate, the recipe for these yummy cupcakes is absolutely no-fuss: 8 ingredients – 2 bowls – 1 cupcake tin – 20 mins start-to-end – 1 bite to make the cupcake vanish.

Use an easy-peasy vanilla buttercream frosting to decorate your cupcakes, all you need is butter, milk, icing sugar and vanilla. I’ve also sneaked in a pinch of orange zest, it adds a wonderful refreshing flavor and pairs perfectly with dark chocolate.

As simple as they look, the decor is super fast to make, I’ve just used shaved dark chocolate to create cute bird nests, and Cadbury mini chocolate eggs. These candy eggs are a favorite Easter treat here, they’re so addicting!

easter doouble chocolate cupcakes - recipe by the petite cook


The real star of these cupcakes are the romantic-style wrappers I’ve used in the recipe shot. They’re possibly the cutest wrappers I’ve ever seen, and they instantly upgrade any simple cupcake to a beautiful one. Can you believe I’ve made them myself? Well, not entirely, I had the life-changing help of my Cricut Explore*, this machine never fails to deliver super cute DIY and craft projects.

If you have a Cricut machine already -or you’re planning to put your hands on it soon-, you can download the design project I’ve used, and make your own cute cupcakes wrappers.

This recipe makes 8 regular cupcakes, but if you fancy mini cupcakes just top with one little chocolate egg. These cuties are a GREAT idea if you want to make an easy handmade gift to your friends!

Don’t stop to just cupcakes, browse more tasty Easter recipes!

easter doouble chocolate cupcakes - recipe by the petite cook
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Easter Double Chocolate Cupcakes with Vanilla Frosting

Easter is around the corner - Time to make some festive and uber delicious Chocolate Eggs Cupcakes to celebrate!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: English
Servings: 8
Author: The Petite Cook


  • 140 g butter softened
  • 140 g muscovado sugar
  • 2 large eggs beaten
  • 140 g self-raising flour
  • zest of 1 orange
  • 60 gr dark chocolate melted (cool down a little before use)
  • 60 gr dark chocolate chips
  • 1 tbsp Matcha green tea
  • 1 tsp baking powder
  • 1 very ripe banana mashed

For the vanilla frosting:

  • 125 g/4½oz unsalted butter softened
  • 200 g/7oz icing sugar sifted
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 1 tsp orange zest

To decorate

  • 1/3 cup shaved dark chocolate
  • 1 cup mini chocolate eggs


  • Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour.
  • Fold in the remaining flour, banana, melted dark chocolate, chocolate chips, orange zest, a pinch of salt and baking powder.
  • Pour the mixture into a prepared cupcake tin, filling 2/3 of each mould. Top each cupcake with a pinch of caster sugar.
  • Bake in a preheated oven to 360F/180C and continue to bake for 10 mins, or until a skewer comes out clean.
  • Cool in the tin for 10 mins, then remove to a wire rack and start decorate.
  • While the cupcakes cook and then cool quickly, make the frosting. Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy.
  • Add icing sugar and beat until combined.
  • Add the milk and the vanilla, then beat until creamy and smooth. Add a pinch of orange zest and pour the mixture into a piping bag with your favorite nozzle.
  • Frost the cupcake, the top with shaved dark chocolate and 3 eggs
Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

* A big thank you to Cricut for sending me their Explore machine. I truly enjoyed the product and cannot recommend it enough.