These Easter Mini Egg Cupcakes are perfect for any Easter party! These chocolate cupcakes are topped with buttercream frosting and mini eggs.
The best part of an Easter dinner or party is dessert, and these Easter mini eggs cupcakes will make a showstopping, super easy option!
If you're looking for a way to get the kids involved before the Easter egg hunt, Recruit them to help create this fun and easy Easter dessert!
These mini egg chocolate cupcakes are simple to bake, and a perfect family activity to decorate together.
We make these every year and they're always a hit, together with this Easter egg fruit tart.
MINI EGG CUPCAKES
The recipe for these Easter mini egg cupcakes is easy. If you're looking for a fuss-free Easter dessert to make with the kids, that's the one!
- 8 ingredients
- 2 bowls
- 1 cupcake tin
- 20 minutes in the oven
- 3 seconds to devour your cupcake!
To start, the cupcake itself is super moist and ridiculously good.
Part of their secret is that they are baked at a lower temperature.
Baking at a lower temperature allows the cupcakes to bake more evenly, and this also guarantees that they come out super fluffy.
The batter is made with both melted chocolate and chocolate chips, but you can omit the chocolate chips if you like.
I used dark chocolate all around, but you can definitely experiment and try them with milk chocolate chips or white chocolate chips.
Always use high-quality chocolate, as it gives such a wonderfully rich chocolate flavor.
And then, let's talk about the frosting. I use a super easy vanilla buttercream frosting to decorate my Easter 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.
Finally, decorating these Easter cupcakes is ridiculously easy.
I've just used shaved dark chocolate to create a cute bird nest and Cadbury mini eggs.
These mini chocolate eggs are a favorite Easter treat here in the UK, they're so addicting!
If you can't find them, feel free to substitute them with any other mini chocolate eggs you have at hand.
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment and/or a rating below, and share a picture and tag @thepetitecook on Instagram!
Reading your feedback and looking at your pictures always makes me smile *and super hungry*!
Easter Mini Egg Cupcakes
- 140 g butter, softened
- 140 g muscovado sugar
- 2 large eggs, beaten
- 140 g self-raising flour
- 60 g dark chocolate, melted (cool down a little before use)
- 60 g dark chocolate chips
- zest of 1 orange
- 1 teaspoon baking powder
For the vanilla frosting:
- 125 g unsalted butter, softened
- 200 g icing sugar, sifted
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 60 g shaved dark chocolate
- 24 Cadbury mini eggs
- Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour.
- Preheat oven to 300°F (150°) and prepare a cupcake tin with liners.
- 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 ⅔ of each mould. Top each cupcake with a pinch of caster sugar.
- Bake the cupcakes for 18-20 minutes, or until a skewer comes out clean.
- Cool in the tin for 10 minutes, then remove the cupcakes from the tin and transfer them to a wire rack.
- In the meantime, prepare the frosting. Place 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 each cupcake, then top with shaved dark chocolate and 3 mini eggs.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.