Easter Egg Cupcakes
Fluffy Vanilla Cupcake with crushed mini cadbury eggs. Topped with silky chocolate buttercream, shredded coconut and mini cadbury eggs!
Ingredients
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
Chocolate Buttercream
- 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
Instructions
Cupcake
- 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.
Chocolate Buttercream
- 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
Notes
Store in an airtight container for up to 3 days.
Buttercream can be made 1 week in advance and stored in an airtight container in the refrigerator. Re-whip before decorating the cupcakes.