Mini Egg Cupcakes
Easy Easter mini egg cupcakes made of soft vanilla cupcake frosted with creamy chocolate buttercream and topped with Cadbury mini eggs.
Servings: 12 cupcakes
Calories: 396kcal
Equipment
Ingredients
Vanilla cupcakes
- 110 g unsalted butter
- 115 g white sugar finely granulated e.g. caster
- 1 teaspoon vegetable oil or other neutral oil e.g. sunflower
- 2 eggs large
- 115 g plain all-purpose flour see notes for self-raising flour swap
- 1 ½ teaspoon baking powder
- 1 tablespoon milk whole or semi-skimmed
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt optional
Chocolate buttercream
- 150 g unsalted butter
- 300 g powdered icing sugar
- 30 g unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2-3 tablespoon milk whole or semi-skimmed
- ⅛ teaspoon salt optional
Decorations
- 120 g Mini eggs Cadbury's chocolate mini eggs or other brand
Instructions
Vanilla cupcakes
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- In a medium bowl, cream together the butter, sugar and oil, either using a spatula, electric hand mixer or stand mixer, until light and pale.
- Beat in the eggs one at a time until fully combined.
- Sieve the flour and baking powder into the mixture, gently folding in until just combined.
- Stir in the milk, vanilla extract and salt.
- Line your cupcake pan with cupcake cases and fill each up to ½ to ⅔ full with batter. This should make 10-12 cupcakes, depending on case size.
- Bake in the oven for 15-20mins or until the cupcakes are lightly golden, springy to the touch and an inserted skewer comes out clean from the middle.
- Transfer the cupcakes to cool on a wire rack while you make the frosting.
Chocolate buttercream
- Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
- Sieve half of the icing sugar into the butter and beat until combined, then repeat this with the remaining half of icing sugar and all of the cocoa powder.
- Add in the vanilla extract, milk and salt, mixing until smooth.
Assembly and decoration
- Once your cupcakes have fully cooled, add your buttercream to a piping bag fitted with a large nozzle of your choice (e.g. an open star like Wilton 1M) or use a freezer bag and cut off one corner.
- Pipe a big circle around the top of each cupcake, leaving space in the middle like a nest. I like to swirl round twice for two layers of frosting to create a taller nest.
- Place a few mini eggs inside the frosting nests and enjoy!
Video
Notes
Storage: Keep chocolate mini egg cupcakes in an airtight container at room temp. for up to 4 days.
Freezing: You can freeze your mini egg cupcakes (before decorating with mini eggs) in an airtight container (or cling film plus foil) for up to 3 months.
Top tips:
- Your cupcakes are cooked once they’re risen and springy to the touch. An inserted toothpick or skewer should also come out clean from the middle.
- Use sturdy cupcake cases or baking cups so they don't peel with moisture.
- Swap your plain flour for self-raising flour and reduce the baking powder to only ½ tsp.
- Use any brand of small crisp sugar-shelled chocolate eggs instead of Cadbury's mini eggs.
Nutrition
Calories: 396kcal | Carbohydrates: 50g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 125mg | Potassium: 71mg | Fiber: 1g | Sugar: 40g | Vitamin A: 613IU | Vitamin C: 0.3mg | Calcium: 69mg | Iron: 1mg