Easter Egg Cupcakes
A fluffy vanilla cupcake with crushed mini Cadbury eggs. Topped with silky chocolate buttercream, shredded coconut and mini Cadbury eggs, these Easter egg cupcakes are the perfect easy and festive dessert to enjoy!Jump to Recipe
HOW TO MAKE EASTER EGG CUPCAKES
These cupcakes are so versatile and can be made with any flavor frosting. There are crushed mini Cadburry eggs in the cupcake batter and in the buttercream! Topped with unsweetened coconut flakes to resemble an easter egg basket for the mini eggs. These cupcakes are fun for the entire family to make and even more fun to enjoy for Easter dessert!
The cupcake is a fluffy vanilla base which can be used as your staple vanilla cupcake recipe simply by omitting the crushed chocolate eggs. The frosting is a silky whipped ganache but would also taste delicious with a cream cheese frosting or try a lighter frosting such as Marscapone Whipped Frosting!
TIPS FOR MAKING THE PERFECT CUPCAKES EVERY TIME
Follow these tips and you are sure to make the perfect cupcakes every time!
USE ROOM TEMPERATURE INGREDIENTS
Set butter to come to room temperature 45 min-1 hour before baking. Set eggs to sit a room temperature for 30 minutes before baking or in a bowl with warm water for 5-10 minutes.
MEASURE FLOUR ACCURATELY
Always scoop flour with a spoon into measuring cup and level off with a knife for the most accurate measurement (unless you have scale at home). Otherwise you may have a cupcake that is too dense. Tips on how to properly measure flour- Instagram Reel videos!
MAKE SURE YOUR BAKING SODA/POWDER IS NOT EXPIRED
Baking Soda and Baking Powder can expire within 4-6 months so I always write the date I open the box. This may impact your cupcake from rising properly!
FILL THE CUPCAKE LINERS 2/3RD FULL
I use a cookie scoop to fill the cupcake liners 2/3rd of the way full. It is 2 full scoops per cupcake.
FILL THE CUPCAKES WITH FROSTING OR GANACHE- OPTIONAL
To fill the cupcake with even more chocolate, use a piping tip or knife to carve out the center of the cupcake. Fill a piping bag with the frosting or ganache and insert in the center of the cupcake to fill.
HOW TO MAKE CHOCOLATE GANACHE BUTTERCREAM
This buttercream does take some planning but can be made in advance. It requires a 1-2 hour chill time, so plan accordingly. Its well worth the wait!
HOW TO SOFTEN BUTTER MORE QUICKLY
Take the butter out of the refrigerator 45min-1 hour before you plan on making the frosting. Cut into small pieces, as it will soften quicker and mix more evenly with the frosting.
SLIGHTLY HEAT THE CHOCOLATE AND SUGAR TOGETHER
The first step is to make a ganache. Start by combining the sugar and chocolate in a heat-safe bowl. In a medium saucepan, bring the heavy cream to a simmer. There will be small bubbles form on the outer edge. Add the bowl of chocolate on top of the simmering heavy cream to melt slightly. This creates a more glossy and smooth ganache because the chocolate is slightly warmed already.
Add the warmed cream over the chocolate and whisk until smooth and glossy. Add the vanilla and softened butter and whisk until butter is melted and combined.
Now for the hard part- allow to cool and slightly re solidify for 1-2 hours or for 1 hour in the refrigerator. You want the ganache softened, not runny but not too hard either. It should be able to mix in a stand mixer. You are essentially making whipped ganache.
The frosting will keep for 3 days at room temperature and up to 7 days in the refrigerator.
HOW TO DECORATE THE EASTER EGG CUPCAKE
The easiest way to decorate the cupcakes is use a large cookie dough scoop and place a large mound of frosting on top of the cupcake. The round shape is beautiful! To help with keeping the coconut flakes and eggs to stay on top, use a knife or offset spatula to create a flat top and edges.
Find the quick cupcake decorating video here!
OTHER EASTER RECIPES TO TRY:
Easter Egg Cupcakes
- 1 ½ cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter room temperature
- 2 egg whites room temperature
- 1 egg whole room temperature
- 1/2 cup milk
- 1 1/4 tsp baking powder
- 1 tbl vanilla extract
- 1/2 tsp kosher salt
- 1/4 cup crushed mini cadbury eggs
- 1/4 cup unsweetened coconut flakes optional
- 2 cups heavy cream
- 12 oz dark, semi sweet, or bittersweet chocolate chopped or chips.
- 1 1/4 cups granulated sugar
- 1 1/2 sticks of unsalted butter (12 tablespoons) cut into small pieces at room temperature
- 2 tsp vanilla extract
- Pinch of salt
- Preheat the oven to 350°F degrees. Line 12 cupcake pan with cupcake liners. Set aside
- Using a food processor, grind up 1/2 cup of mini cadbury eggs until small pieces appear.
- In a medium bowl, combine the all-purpose flour, baking powder, salt and whisk to combine. Set aside.
- In a stand mixer fitted with a paddle attachment, combine butter and sugar and beat on medium speed for 3-5 minutes or until light and fluffy. Scrape down the sides of the bowl. Add vanilla extract.
- Add eggs one at a time, mixing until each egg is incorporated before adding the next egg.
- With the mixer on medium-low speed, alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Be careful to not over mix the batter. Stop the mixer when a few ribbons of flour are visible.
- Using a spatula, fold in the crushed cadbury eggs.
- Fill cupcake liners ⅔ full. Bake for 16-18 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in pan for 10 minutes. Remove from the pan and transfer to cooling rack.
- In a medium heat-proof bowl, combine the sugar and chocolate
- In a medium saucepan, bring heavy cream to a simmer and place the bowl of chocolate and sugar on top to slightly melt.
- Once the heavy cream is simmering, pour over the chocolate and whisk to combine. Mixture will be glossy and smooth. Stir in the vanilla, salt and butter pieces.
- Set aside to cool at room temperature for 1-2 hours or place in the refrigerator to speed up the process.
- Once cooled, add the chocolate ganache to a stand mixer fitted with a whisk or paddle attachment and whip on medium speed for 2-5 minutes or until light and fluffy. Optional- add 1/4 crushed mini cadbury eggs to the buttercream.
Decorating the Cupcake
- Using a giant cookie or ice cream scoop, place a mound of buttercream on top of the cupcake. Using a knife or offset spatula, create sharp edges. Top with coconut flakes and Mini Cadbury Eggs