adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mini Egg Cupcakes
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Easter surprise cupcakes: Chocolate eggs baked inside, topped with candy-coated mini eggs for a sweet spring treat.
Ingredients:
  • 12 small solid chocolate Easter eggs, unwrapped and frozen
  • 1.5 cups all-purpose flour
  • 1.75 teaspoons baking powder
  • 1 cup white sugar
  • 0.5 cup butter, softened
  • 2 teaspoons vanilla extract
  • 0.5 cup milk
  • 2 cups confectioners' sugar
  • 0.5 teaspoon vanilla extract
  • 1 tablespoon milk, or as needed
  • 1 drop food coloring, any color, or as needed
  • 12 candy-coated chocolate eggs (such as Cadbury Mini Eggs®)
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and line 12 cupcake cups with paper liners. Whisk together the flour and baking powder in a bowl.
  • In a mixing bowl, cream together white sugar and 1/2 cup of butter until well combined. Add eggs one at a time, mixing well after each addition. Mix in 2 teaspoons of vanilla extract. Gradually add the flour mixture alternating with milk, until a smooth batter forms. Fill cupcake liners 2/3 full and press a frozen solid chocolate egg into the center of each cupcake, allowing a bit of the egg to peek out.
  • Bake cupcakes in the preheated oven for 20 to 25 minutes until the tops are lightly browned and the cakes spring back when touched. Let cupcakes cool completely.
  • In a bowl, cream together 1/2 cup of butter, confectioners' sugar, and 1/2 teaspoon of vanilla extract. Gradually mix in 1 tablespoon of milk until the frosting is smooth. Add food coloring to your liking. Spread the frosting on each cupcake and decorate with a candy-coated mini egg on top.

Similar Recipes