Easter Egg Cupcakes

Prepare to wow everyone at your upcoming Easter gathering! These Easter Egg Cupcakes feature a simple yellow cake, topped with a smooth chocolate buttercream frosting. And let’s not forget the real winner here: the Cadbury mini eggs!

Hellooooo, spring! So nice of you to finally join us!

New York seems to be getting hit with Nor’easter after Nor’easter, but I have high hopes that this last one was… well, the last one.

Anyhoo, Easter is just around the corner and I’ve got a big ol’ bag of Cadbury mini eggs (my absolute favorite) at home, so I figured these cupcakes would be just the right treat to make for Bake du Jour!

In a nutshell, we’re looking at a yellow cake topped with chocolate buttercream frosting. But it’s so much more than that.

I don’t know about you, but I prefer cupcakes that hit the right balance of airy + sturdy (stairdy? stairy?). Too airy, and it completely falls apart when you take off the cupcake liner. Not to mention it won’t be strong enough to hold whatever frosting you decide to top it with!

Too sturdy and you’re looking at a rock.

To make my dream cupcake a reality, I used a mix of cake flour and all-purpose flour. I tried making a batch with just cake flour and while they came out fine and tasted fine, the crumb was just a little too loose.

All-purpose flour has a higher protein content and more protein = more gluten = more structure in your bakes. Hence the addition of all-purpose flour! With those two combined, you’ve got a soft (and moist, at that) cupcake that can hold its own. Science.

I used chocolate buttercream frosting to make a nest for the Cadbury eggs, and hoooooo boy. This frosting is out of this world good. I totally licked the beater once the frosting came together and I have no regrets.

But seriously, this frosting is incredibly creamy and rich, which is pretty much how every frosting should be.

I’m extremely tempted to make this frosting again, along with a chocolate cake and/or cupcakes. Chocolate bliss, here I come.

Making the chocolate nest is a bit of a labor of love since the frosting has to make its way through some very small holes in this piping tip. But hey, the more calories you burn, the more cupcakes you can fit into your diet. It’s all worth it, trust me.

You don’t have to worry about being super neat when you frost these cupcakes, either! I started from the middle and increased the amount of frosting as I got to the edge of the cupcake. I still had some frosting leftover after all was said and done, so I say go ahead and make your nests as high as you can/want to!

The cupcakes and frosting come together fairly quickly, which gives you more time to decorate to your heart’s content. And that was the best part of it all, IMO. I hope you enjoy making these cupcakes as much as I did. Happy Easter!

Here are the tools/ingredients I used in this recipe:
1) Wilton #233 piping tip
2) Cadbury mini eggs

If you give these cupcakes a try, let me know by dropping a comment below and rating the recipe. You can also find me on Instagram, Facebook, Pinterest, and Twitter! 

Easter Egg Cupcakes

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• Author: Ann
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 16 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

Prepare to wow everyone at your upcoming Easter gathering! These Easter Egg Cupcakes feature a simple yellow cake, topped with a smooth chocolate buttercream frosting. And let’s not forget the real winner here: the Cadbury mini eggs!

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Ingredients

Scale 1x2x3x

Cupcakes

• 3/4 cup all-purpose flour
• 3/4 cup cake flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs (brought to room temperature)
• 2 teaspoons vanilla extract
• 1/2 cup whole milk

Chocolate Buttercream Frosting

• 1 cup (2 sticks) unsalted butter (brought to room temperature)
• 3 1/2 cups confectioner’s sugar
• 1/2 cup unsweetened cocoa powder
• 3 tablespoons whole milk
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 48 Cadbury mini eggs

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Instructions

Cupcakes

1. Preheat oven to 350F and line a muffin pan with cupcake liners.
2. In a medium bowl, whisk the flours, baking powder, and salt together. Set aside.
3. In a large bowl, using an electric or hand mixer fitted with the paddle attachment, beat the butter at medium speed for 2-3 minutes. Add the sugar and beat for another 2 minutes, until the mixture is light and fluffy.
4. Add the eggs one at a time, making sure the first egg is incorporated into the mixture before adding the next one.
5. Pour the milk and vanilla extract into the mixture and mix until just combined.
6. Slowly add the dry ingredients and mix until just combined.
7. Fill each liner 2/3 of the way and bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a cooling rack to allow the cupcakes to cool completely.

Chocolate Buttercream Frosting

1. Using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the butter at medium speed for 2 minutes, until creamy.
2. Switch your mixer to low speed and gradually add the confectioner’s sugar and cocoa powder.
3. Add the milk, salt, and vanilla extract to the mixture and mix until fully combined and the frosting is smooth and creamy.
4. Once the cupcakes have cooled, it’s time to pipe the chocolate nests! Using a piping bag fitted with a Wilton #233 piping tip, start from the middle and add more frosting as you get to the edge of the cupcakes. Place 3 Cadbury mini eggs in the middle to finish your nest.

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Notes

*If you can’t find cake flour, you can just use 1 1/4 cup all-purpose flour instead.

Note: calorie information is generated using an app and may not be 100% accurate.

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