These mini egg cupcakes are perfect for an Easter tea time treat.
They are made with cocoa powder for a rich chocolate taste and only take a few minutes to prepare before going into the oven.
These muffin cakes are moist, fluffy and topped with chocolate icing. If you don't fancy chocolate, there are plenty of variations too.
Of course, the cakes are topped with mini eggs for Easter, but you could use any decoration you like.
Enjoy
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There's something nostalgic about mini eggs. I have fond memories of chocolate cornnflake nests made at school that were filled with mini eggs.
Each year the shops seem to have a new variety to try, so I decided to try a new one for this recipe. Of course, you can use whichever brand you like, use something else or leave them out altogether.
This recipe is really simple, made mostly with storecupboard ingredients, so it won't break the bank.
With no complicated steps, this also means that it is an ideal activity to make with the children in the holidays. The best bit is that you will have little hands clammering to lick the bowls!
If chocolate isn't your thing there are plenty of variations too. From fruity to vanilla, choose your favourite and get baking.
❤️ Why you will love this recipe
- Easy recipe with no complicated steps.
- Kid friendly and great to make with kids over Easter.
- Simple to vary the flavours and decorations.
- Great for frugal gifts.
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🥘 Ingredients
For the Easter egg cupcakes
- Cocoa - unsweetened cocoa powder, not drinking chocolate .
- Eggs - preferably large and free range.
- Butter - unsalted.
- Sugar - caster or superfine sugar.
- Flour - self raising flour, but see below to make your own.
- Crème fraiche - this adds moisture and a nice tang to the muffins. Replace with natural Greek yogurt if you prefer.
- Baking powder - for extra lift.
💭 How to make self raising flour
If you want to make your own self raising flour then you can use plain or all purpose flour and add 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour. For this recipe you would need 1 and a half teaspoons.
Decoration
- Mini Eggs - I used a packet of Cadbury's Enchanted Eggs, which had a rose golde sheen to them. An 80g pack has about 20 and I used 18.
- Sugar - icing sugar or confectioners sugar.
- Butter - unsalted.
- Milk - any type of milk to loosen the mix.
- Cocoa - good quality cocoa powder.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
🍽 Equipment
- 6 hole muffin tin
- muffin cases
- large mixing bowl
- wooden spoon
- whisk
- ice cream scoop - optional
- icing bag - I used a disposable one.
- spatula
- large star nozzle
🔪 Instructions
Cream the butter and sugar together until light and fluffy.
You can do this in a food mixer but I prefer to do this by hand with a bowl and wooden spoon.
Add the eggs, one at a time, with the crème fraiche.
Beat the mixture well.
💭 Top Tip
- The mixture will want to curdle when the eggs are added, so it is best to add a tablespoon of flour with the eggs.
Mix the cocoa powder and baking powder with the flour until well mixed.
Use a metal spoon to fold the flour into the batter.
Line a muffin tin with paper cases and divide the mixture between them.
This equates to one ice cream scoop in each case. Alternatively, use 2 dessert spoons, to divide the mixture.
⏲️ Baking Time
Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.
Bake for about 20 minutes until the cupcakes are well risen.
Leave in the tin for a few minutes then transfer to a wire rack to cool completely.
To make the icing, stir the cocoa powder and icing sugar together and mix with the butter and a tablespoon of the milk.
Stir in the remaining milk if required, so that the icing is a soft consistency.
💭 Top Tip
- I find that it's easier to do this in a stand mixer and put a tea towel over , as the icing sugar has a tendency to escape.
Use a spatula to fill an icing bag fitted with a large star nozzle.
Pipe the icing around the outside edge towards the centre in a spiral. This will give a 'nest' effect for the mini eggs.
💭 Top Tip
- If you don't want to pipe then spread the icing on with a knife and use a fork to make lines in the icing like a nest.
Top the icing with 3 eggs on each cake.
These mini egg cupcakes are now ready to serve!
🥗 Easter Tea time ideas
Serve your Easter cupcakes as part of an Easter tea with some of these ideas.
- Flapjacks
- Ginger Loaf Cake
- Fruit Loaf
- Cherry Madeira Cake
- Cheese and Bacon Scones
- Coronation Chicken Sandwich
- Salted Caramel Mille Feuille
- Surprise Easter Egg Cakes
- Afternoon Tea Sandwiches
- Scones for a Cream Tea
- Egg Mayonnaise Sandwich
🥙 Substitutions
- Butter - use baking margarine instead.
- Icing sugar - blend granulated sugar in a blender to a powder to make icing sugar.
📖 Variations
- Cupcakes/fairy cakes - divide the mixture between 12 fairy cake liners and bake for 15 to 20 minutes.
- Lemon - add the grated zest of a lemon to the cake mix and two teaspoons to the icing. Reduce the amount of milk used.
- Vanilla - omit the cocoa powder in the cakes and icing and add a teaspoon of vanilla extract with the eggs and a teaspoon to the icing.
- Decorations - try maltesers, chocolate chunks, lemon zest or your favourite sprinkles.
🍣Storage
- Air tight container - these mini egg cupcakes will keep fresh for 5 to 7 days.
- Freezer - pack undecorated cakes into plastic containers and freeze for up to a month.
- To defrost - defrost at room temperature thoroughly before adding the icing.
🤔FAQs
Simnel cake has been eaten since medieval times as both a rich, sweet treat and a symbolic ritual.
The fruit cake is topped with eleven marzipan balls to represent the eleven apostles of Christ, minus Judas. Simnel cake is a light fruitcake that is an Easter classic and is often associated with Mother's Day as well.
More chocolate recipes
- Chocolate Delice
- Chocolate Bavarois
- Chocolate Marquise
- Chocolate Meringues
- Nutella Macarons
- Chocolate Mousse
📋 Recipe
Mini Egg Cupcakes
Equipment
- 6 hole muffin tin
- muffin cases
- large mixing bowl
- Wooden spoon
- Whisk
- ice cream scoop - optional
- icing bag - I used a disposable one.
- Spatula
- large star nozzle
Ingredients
For the cakes
- 2 tablespoon cocoa powder
- 1 teaspoon baking powder
- 2 eggs
- 115 g butter
- 115 g caster sugar
- 115 g flour self raising
- 3 tablespoon creme fraiche or yogurt
For decoration
- 18 mini eggs
- 200 g icing sugar
- 125 g butter
- 2 tablespoon milk
- 2 tablespoon cocoa
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, with the crème fraiche and beat the mixture well.
- Mix the cocoa powder and baking powder with the flour until well mixed. Use a metal spoon to fold the flour into the batter.
- Line a muffin tin with paper cases and divide the mixture between them.
- Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.
- Bake for about 20 minutes until the cupcakes are well risen.
- Leave in the tin for a few minutes then transfer to a wire rack to cool completely.
- To make the icing, stir the cocoa powder and icing sugar together and mix with the butter and a tablespoon of the milk. Stir in the remaining milk if required, so that the icing is a soft consistency.
- Use a spatula to fill an icing bag fitted with a large star nozzle. Pipe the icing around the outside edge towards the centre in a spiral. This will give a 'nest' effect for the mini eggs.
- Top the icing with 3 eggs on each cake before serving.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
Baking
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🌡️Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe?
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Sisley White - Sew White
I adore cupcakes and adding mini eggs just makes them even better. Great recipe
Ieva
We couldn't believe these were made with cocoa only and no chocolate. They were delicious! Will be making these cupcakes again for Easter!
Helen
Those look brilliant! Reminds me of making them at school 🙂
Happy days...
Natalie
Beautiful cupcakes. Perfect for upcoming Easter holidays. I'm going to bake them for my family.