For best results, ensure the chocolate eggs are thoroughly frozen to prevent them from melting completely during baking. Do not overmix the batter, as this can result in tough cupcakes. Feel free to experiment with different food coloring to create a festive and colorful assortment of cupcakes. These cupcakes are best enjoyed within 2-3 days of baking.
Mini Egg Cupcakes
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS19
Delight in these whimsical Mini Egg Cupcakes, where fluffy white cake embraces a molten chocolate egg center, crowned with vibrant icing and a final flourish of candy-coated chocolate. A perfect Easter indulgence that's sure to enchant both young and old.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate58 g
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Cholesterol76 mg
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Fiber1 g
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Protein4 g
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Saturated Fat13 g
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Sodium208 mg
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Sugar45 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners. In a medium bowl, whisk together the flour and baking powder. (5 minutes)
02
StepIn a large mixing bowl, cream together the granulated sugar and 1/2 cup softened butter until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons of vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. (10 minutes)
03
StepFill each lined cupcake cup about 2/3 full of batter. Gently press a frozen solid chocolate egg into the center of each cupcake, leaving a small portion of the egg exposed. (5 minutes)
04
StepBake in the preheated oven for 20 to 25 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are lightly golden. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely. (30 minutes cooling time)
05
StepFor the frosting, in a medium bowl, beat 1/2 cup softened butter with the confectioners' sugar and 1/2 teaspoon of vanilla extract until smooth. Add milk, one teaspoon at a time, until the frosting reaches your desired consistency. Tint the frosting with your choice of food coloring. (10 minutes)
06
StepOnce the cupcakes are completely cool, frost each cupcake generously and top with a candy-coated mini egg. (10 minutes)
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Please Rate
Camille Fisher
May 24, 2025Freezing the chocolate eggs is a must! Thanks for the tip!
Mac Mclaughlin
May 22, 2025These were a hit at our Easter party! Everyone loved the surprise chocolate center.
Dolores Leuschke
May 20, 2025The frosting was easy to make, and the cupcakes were perfectly moist. Will definitely make again!