Chocolate Easter Egg Cupcakes

These pictures are soooo old! Seriously, I made these Chocolate Easter Egg Cupcakes 4 years ago and this was one of my first recipes ever, but they still look adorable! I think I saw a similar picture online but there was no recipe so I improvised and I daresay the result was great! You can find below one of my Chocolate Cupcakes recipes but you can use your favourite one if you like and decorate them the same way.

If you would like to place a mini chocolate egg into the heart of each cupcake as a surprise, you will need 24 mini eggs. Put 12 of them in the freezer for one night and place them inside the cupcakes just before baking. This way they won’t lose their shape during baking.

Ingredients for 12 cupcakes:

230 g flour
100 g sugar
100 ml single cream
80 g cocoa
50 ml sunflower oil
2 large eggs
100 ml coffee
1 tsp. vanilla
1 tsp. baking powder
1 tsp. salt

For the Easter icing and decoration:

125 g cream cheese
70 ml single cream
60 g icing sugar
yellow food colour
optional – 1/2 tsp. vanilla or lemon essence
12 little chocolate eggs (if you would like to place an egg in the heart of each cupcake, you will need 24 little chocolate eggs)

Preparation:

Preheat the oven to 180° C and line a baking tray with paper cups.
In a big bowl, mix the flour, sugar, cocoa, baking powder and salt.In another bowl, mix the milk, oil, eggs and vanilla. Add the “liquid” ingredients to the dry ones. While mixing at low speed, add the coffee and continue beating until incorporated.
Divide the chocolate cupcake batter into the muffin baking tin and fill each cup to 2/3 full. If you want to add a little surprise egg in the cupcakes, now is the moment to place one in the middle of each cupcake. Bake for about 25 minutes. Take them out of the oven and leave on a cooling rack to cool.

Preparation of the Easter Egg Icing:

Mix all ingredients (without the yellow food colour) until a fluffy, homogeneous mixture is obtained.
To make the icing look like an egg, transfer 12 heaped teaspoons into another bowl, and mix in the yellow food colour.
Put a tablespoon of frosting on the center of each cupcake and, using the tablespoon, spread it to the edges and make it look like an egg white. (You can use also a piping bag but for this type of decoration, a spoon will do as well). Use a teaspoon for the yellow frosting and place it in the centre to make the “egg yolk”. Top with a mini chocolate egg.

The Easter Egg Cupcakes have one massive problem – they are so tasty, that they will vanish super quickly. Don’t forget about that if you have decided to make them for Easter. Otherwise I don’t see a reason why we couldn’t prepare them all year round.