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.
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.
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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.
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.
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.
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
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.
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