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    Mini Eggs Cupcakes

    April 4, 2022 by Julie Marie Leave a Comment

    Jump to Recipe

    These super soft and moist mini egg cupcakes are a perfect little Easter treat! Adding a mini chocolate Easter egg in the middle of these cupcake, makes for an amazing surprise when biting into the cupcake. The cream cheese frosting pairs perfectly, with the moist chocolate cupcake.

    mini egg cupcakes on a cake stand.

    These delicious mini egg cupcakes consists of a delicious chocolate cupcake with a mini Easter eggs in the middle. They are topped with a cream cheese frosting which pairs perfectly, with the moist chocolate cupcake.

    For more cupcake recipes, try Banana and Dulce de Leche Cupcakes, Chocolate Fudge Cupcakes and Tiramisu Cupcakes.

    Jump to:
    • WHY YOU WILL LOVE THIS RECIPE
    • INGREDIENTS
    • INSTRUCTION NOTES
    • EXPERT BAKING TIPS
    • DECORATING THE CUPCAKES
    • STORAGE
    • MINI EGG CUPCAKES

    WHY YOU WILL LOVE THIS RECIPE

    • A perfect way to use those delicious mini Easter Eggs
    • The chocolate cupcake is incredibly soft and so quick and easy to make
    • The cupcake paired with a delicious cream cheese frosting

    INGREDIENTS

    These are the key ingredients for these mini egg cupcakes:

    • Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
    • Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
    • Buttermilk: Buttermilk makes for a softer and more tender cupcake. Measure out the buttermilk and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
    • Boiled water: Heat up a kettle of water before you start. Add the boiled water to a measuring cup and while you prepare the rest of the ingredients, let it cool down a bit, so it's not piping hot.
    • Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona.
    • Cream cheese: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
    • Mini Easter eggs: Any mini eggs works as a cute decoration for these cupcakes. You can also skip this decoration.

    See recipe card for quantities.

    A bite taken from a mini egg cupcake.

    INSTRUCTION NOTES

    The full recipe is down below in the recipe card.

    CHOCOLATE CUPCAKE

    Preheat the oven at 175ºC conventional oven and line a cupcake tray with 12 cupcake liners.

    Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.

    In a bowl sift all of dry ingredients together. Give it a stir to make sure everything has be combined.

    In another mixing bowl add all of the wet ingredients and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.

    Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there is no lumps left in the batter.

    Divide the cake batter into the 12 cupcake liners and bake them for 10 min.

    Meanwhile unwrap 12 mini chocolate Easter eggs so they are ready. Once the first 10 min has passed, gently pull out the cupcake tray out of the oven and work fast. Add one easter egg in the middle of each cupcake, pressing them gently down. Bake further the cupcakes for 7-10 min or until a cake tester comes out clean.

    Let the cupcakes cool in the hot pan. After 5 min, gently remove the cupcakes from the cupcake pan and let them cool down completely.

    CREAM CHEESE FROSTING

    If you live in Europe put your cream cheese between a few pieces of paper towels to remove any excess water.

    Take the butter and cream cheese out of the fridge 10 min before starting. Cut the butter into cubes.

    In your stand mixer, use the paddle attachment, start by creaming the butter for 5 min on high speed, scraping down the sides of the bowl and add the cream cheese and cream it together with the butter for 1 min. Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 3 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix.

    ASSEMBLING

    Add the buttercream to a piping bag with a big round 2 cm piping tip. Pipe the buttercream of the cupcake. Dust with a bit of shaved dark chocolate and small colorful chocolate Easter eggs. Serve it on the day, but it can also last well for a few days in the kitchen counter, in an airtight container.

    Mini egg cupcake on a plate

    EXPERT BAKING TIPS

    • Use a kitchen scale: My default setting for my recipes is grams as it is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
    • Don't over mix your batter: I always use a spatula, after everything has mixed together, and give it one final gently fold together, to make sure everything in the bottom of the mixing bowl has been mixed into the batter.
    • Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pan are light in color and therefore attracts less heat which means they bake more gently which results in a softer cake. If you use a e.g. a black baking pan it'll attract a lot more heat, which will then give a darker crust, that results in a dryer cake.

    DECORATING THE CUPCAKES

    I used a big round (18mm) piping tip placed inside a piping large piping. If you don't have that specific piping tip you can use any other you'd wish to use.

    If you don't have a piping tip and piping bag, use a cookie scoop to scoop the buttercream on top of the cupcakes instead.

    STORAGE

    Store the mini egg cupcakes in an airtight container at room temperature. It's best enjoyed within a 1-2 days.

    • Almond Cupcakes
    • Lemon Poppy Seed Cupcakes
    • Raspberry Cupcakes
    • Chocolate and Vanilla Cupcakes

    Make sure to tag me on Instagram @juliemarieeats and leave me a review below if you made this cake. I hope you loved it! To get more ideas by following me on Pinterest.

    MINI EGG CUPCAKES

    Soft and moist chocolate cupcake with mini chocolate Easter egg in the middle of the cupcake, and cream cheese frosting
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Course Dessert
    Servings 12

    Equipment

    • cupcake baking pan

    Ingredients
     
     

    CHOCOLATE CUPCAKE

    • 160 g boiling water
    • 160 g all-purpose flour
    • 200 g sugar
    • 50 g dutch processed cocoa powder
    • 1 teaspoon instant espresso powder
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon salt
    • 160 g buttermilk room temperature
    • 75 g vegetable oil
    • 2 large eggs room temperature
    • 1 ½ teaspoon vanilla extract
    • 12 mini chocolate Easter eggs

    CREAM CHEESE FROSTING

    • 135 g butter
    • 70 g cream cheese
    • 250 g powdered sugar

    DECORATION

    • Chocolate Easter eggs
    • Shaved chocolate

    Instructions
     

    CHOCOLATE CUPCAKE

    • Preheat the oven at 175ºC conventional oven and line a cupcake tray with 12 cupcake liners.
    • Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.
      160 g boiling water
    • In a bowl sift all of dry ingredients together. Give it a stir to make sure everything has be combined.
      160 g all-purpose flour, 200 g sugar, 50 g dutch processed cocoa powder, 1 teaspoon instant espresso powder, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
    • In another mixing bowl add all of the wet ingredients and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
      160 g buttermilk, 75 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract
    • Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there is no lumps left in the batter.
    • Divide the cake batter into the 12 cupcake liners and bake them for 10 min.
    • Meanwhile unwrap 12 mini chocolate Easter eggs so they are ready. Once the first 10 min has passed, gently pull out the cupcake tray out of the oven and work fast. Add one easter egg in the middle of each cupcake, pressing them gently down. Bake further the cupcakes for 7-10 min or until a cake tester comes out clean.
      12 mini chocolate Easter eggs
    • Let the cupcakes cool in the hot pan. After 5 min, gently remove the cupcakes from the cupcake pan and let them cool down completely.

    CREAM CHEESE FROSTING

    • If you live in Europe put your cream cheese between a few pieces of paper towels to remove any excess water.
      70 g cream cheese
    • Take the butter and cream cheese out of the fridge 10 min before starting. Cut the butter into cubes.
      135 g butter
    • In your stand mixer, use the paddle attachment, start by creaming the butter for 5 min on high speed, scraping down the sides of the bowl and add the cream cheese and cream it together with the butter for 1 min.
    • Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 3 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix.
      250 g powdered sugar

    ASSEMBLING

    • Add the buttercream to a piping bag with a big round 2 cm piping tip.
    • Pipe the buttercream of the cupcake. Dust with a bit of shaved dark chocolate and small colorful chocolate Easter eggs.
      Chocolate Easter eggs, Shaved chocolate
    • Serve it on the day, but it can also last well for a few days in the kitchen counter, in an airtight container.

    Nutrition

    Carbohydrates: 54gProtein: 5gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 35mgSodium: 333mgPotassium: 155mgFiber: 2gSugar: 35gVitamin A: 139IUVitamin C: 0.03mgCalcium: 61mgIron: 2mg
    Keyword chocolate, chocolate cupcake, creamcheese frosting, Easter
    Tried this recipe?Let us know how it was!

    More Cupcake Recipes

    • Reindeer Cupcakes
    • White Chocolate Cupcakes
    • Hot Chocolate Cupcakes
    • Cinnamon Cupcakes

    Filed Under: All Recipes, Cupcake Recipes, Spring/Summer Tagged With: chocolate, chocolate cupcake, cupcake, Easter

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    Julie Marie Eats

    Hi and welcome to my kitchen!

    My name is Julie Marie and I’m a self-taught home baker, recipe developer and food photographer. I’m passionate about sharing all my recipes that are filled with tips and tricks and are easy to follow so you can enjoy an amazing cakes and treats in your home. Let’s get baking!

    xx Julie Marie

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