Mini Egg Cupcakes




Easter is always a wondrous time for bakers. We are inundated with a plethora of different chocolate treats to add to our creations, ranging from the classic Creme Egg to the luxurious Lindt bunny. However for me it’s the humble Mini Egg that will always come out on top.

Less sickly than the Creme Egg and less showy than the Lindt Bunny, Mini Eggs have always stood the test of time. Growing up in the UK, I don’t think any childhood would be complete without making Easter ‘nests’ out of melted chocolate and cereal, topped off with a few of these bad boys.

This recipe is really simple and I think it would be perfect to make with slightly older children as a step up from Easter nests.


For the cupcakes:

200g Butter

200g Caster Sugar

4 Medium eggs

200g of Self Raising Flour

1 teaspoon of vanilla extract

For the icing/decoration:

250g of Softened butter

500g of Icing sugar

2 Tablespoons of milk

 Pink and purple food colouring

75g of Dark Chocolate

A packet of Cadbury’s Mini Eggs


1.Preheat the oven to 170°C/340 F/ Gas Mark 3

2. Cream together the butter and caster sugar

3. Add the eggs, flour and vanilla extract

4. Mix everything until combined.

5. Line a 12 hole muffin tin with cupcake cases.

6. Spoon the cupcake mix into the cases either with a tablespoon or an ice cream scoop.

7. Bake in the oven for 22 minutes, until the cupcakes are well risen and springy to the touch.

8. Once the cakes have totally cooled you can decorate them.

9. To make the buttercream icing…Beat 250 grams of softened butter until it is pale and smooth. Then gradually add the icing sugar a bit at a time and beat until the buttercream is light and fluffy. You can add a couple of tablespoons of milk if it becomes too stiff.

10. You need to divide the buttercream evenly between 3 bowls. Colour one pink, one purple and leave one white..

11. Fill a piping bag with the buttercream and pipe swirls on the top of the cakes (I used Wilton 2M tip for this) Repeat this process with all three different shades of buttercream. If you don’t have piping bags you can always just spread the icing on with a knife.

12. Top each cupcake with mini eggs in different colours.

13. Thinly chop or grate the dark chocolate and sprinkle around the eggs.

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