Chocolate Easter Egg Cupcakes

Name: Chocolate Easter Egg Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12 cupcakes
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter (melted); 2 large eggs (room temperature); 1 tsp vanilla extract; 3/4 cup milk (room temperature); 1/2 cup unsalted butter (room temperature); 2 cups powdered sugar (sifted); 1/4 cup unsweetened cocoa powder; 2 tbsp milk; 1 tsp vanilla extract; 1 cup mini chocolate Easter eggs (for decoration)

38 min 12 cupcakes Easy

All Recipes

Delicious chocolate cupcakes topped with festive Easter eggs. Perfect for celebrating Easter with family and friends.

Prep

20 min

Cook

18 min

Total

38 min

Servings

Difficulty

Easy

Easter is a time of joy, celebration, and indulgence, and what better way to celebrate than with delightful chocolate cupcakes adorned with colourful Easter eggs? These cupcakes are not only a treat for the taste buds but also a feast for the eyes, making them a perfect addition to your Easter festivities. The combination of rich chocolate sponge and creamy frosting complements the sweet and crunchy texture of mini Easter eggs. Whether you're hosting an Easter brunch, a family gathering, or simply want a delicious dessert to enjoy, these cupcakes are sure to impress both kids and adults alike.

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Pro tip: Ensure the oven is fully preheated before baking to ensure even cooking.

Mix dry ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Pro tip: Whisk well to eliminate any lumps and ensure even distribution of ingredients.

Combine wet ingredients

In another bowl, whisk the melted butter, eggs, vanilla extract, and milk until well combined.

Pro tip: Use room temperature milk and eggs to prevent the butter from solidifying.

Prepare the batter

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

Pro tip: Overmixing can result in dense cupcakes, so mix until you no longer see dry flour.

Fill the cupcake liners

Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

Pro tip: An ice cream scoop can help evenly distribute the batter.

Bake the cupcakes

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking to ensure even cooking.

Cool the cupcakes

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Pro tip: Cooling on a wire rack prevents the bottoms from becoming soggy.

Prepare the frosting

In a medium bowl, beat the butter until creamy. Gradually add powdered sugar, cocoa powder, milk, and vanilla extract, beating until smooth and fluffy.

Pro tip: Adjust the consistency by adding more milk or powdered sugar as needed.

Frost and decorate

Once cupcakes are completely cool, frost them with the prepared chocolate frosting and top each with a few mini chocolate Easter eggs.

Pro tip: Use a piping bag for a neat and professional finish.

💡

Tips & Tricks

Use room temperature ingredients for a smoother batter.
Ensure cupcakes are completely cooled before frosting.
Decorate with a variety of mini Easter eggs for a colourful presentation.
Store in an airtight container to keep cupcakes fresh longer.

Frequently Asked Questions

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them on the day of serving for best results.

How should I store leftover cupcakes?

Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving.

Can I substitute the mini chocolate Easter eggs?

Yes, you can use any small chocolate candies as a substitute for the mini chocolate Easter eggs.

What if my cupcakes are too dry?

If your cupcakes turn out dry, try reducing the baking time by a couple of minutes or check that your oven temperature is accurate.

Can I double the recipe to serve more people?

Yes, you can double the ingredients to make 24 cupcakes. Ensure you have enough cupcake liners and trays to accommodate the increased quantity.

Serving Suggestions

Serve these Chocolate Easter Egg Cupcakes at your Easter celebration alongside a pot of freshly brewed coffee or a glass of cold milk. They also pair wonderfully with a light fruit salad for a refreshing contrast. To make ahead, bake the cupcakes and freeze them unfrosted for up to a month. Thaw at room temperature and frost fresh for the event. Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition per serving

320

Calories

Protein

15g

Fat

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