Mini Eggs Cupcakes Recipe Learn under Experts: These super soft and moist mini egg cupcakes are a fun and delicious Easter surprise! Inside each chocolate cupcake is a hidden mini chocolate Easter egg, creating a delightful surprise when you take a bite.
Mini Eggs Cupcakes Recipe Learn under Experts
Topped with a smooth and tangy cream cheese frosting and decorated with colorful Easter eggs and shaved chocolate, they’re sure to be a hit at any Easter gathering!
Why You’ll Love These Mini Egg Cupcakes
- Hidden surprise: Each cupcake has a mini chocolate Easter egg hidden inside for an extra treat.
- Moist and rich chocolate base: The combination of cocoa powder, sour cream, and espresso powder makes for a super soft and flavorful cupcake.
- Perfect cream cheese frosting: Smooth, creamy, and slightly tangy, the frosting complements the rich chocolate cupcake perfectly.
Ingredients You’ll Need
For the Chocolate Cupcakes
- 120 g boiling water
- 160 g all-purpose flour
- 200 g granulated sugar
- 50 g Dutch-processed cocoa powder
- 1 teaspoon instant espresso powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120 g sour cream (18%)
- 75 g vegetable oil
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 12 mini chocolate Easter eggs
For the Cream Cheese Frosting
- 70 g cream cheese (use paper towels to absorb excess moisture if needed)
- 135 g butter (cut into cubes)
- 250 g powdered sugar (sifted)
For Decorating
- Shaved dark chocolate
- Small colorful chocolate Easter eggs
Step-by-Step Instructions
1. Prepare the Chocolate Cupcakes
Preheat the oven to 175°C (350°F) and line a cupcake tray with 12 cupcake liners. Begin by boiling water and measure out 120 g, allowing it to cool slightly while you prepare the other ingredients. In a bowl, sift together the all-purpose flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt.
Stir the dry ingredients to ensure they are evenly combined. In another mixing bowl, combine the sour cream, vegetable oil, eggs, vanilla extract, and the slightly cooled boiling water. Use a hand whisk to mix the wet ingredients gently until combined—be careful not to overmix the eggs.
Slowly pour the wet mixture into the dry ingredients, stirring gently until no lumps remain. Divide the batter evenly among the 12 cupcake liners and bake for 10 minutes. While the cupcakes are baking, unwrap the mini chocolate Easter eggs and have them ready.
After the first 10 minutes, quickly pull the cupcake tray out of the oven and press one Easter egg gently into the center of each cupcake. Return the tray to the oven and bake for another 7-10 minutes, or until a cake tester inserted near the edge of the cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
2. Make the Cream Cheese Frosting
Take the butter and cream cheese out of the refrigerator 10 minutes before starting. If you live in Europe or a humid area, place the cream cheese between paper towels to absorb any excess water.
In a stand mixer with the paddle attachment, cream the butter on high speed for 5 minutes, scraping down the sides of the bowl as needed. Add the cream cheese and mix for an additional minute.
On low speed, gradually add the powdered sugar in three parts, mixing after each addition until fully incorporated. Scrape down the sides of the bowl and give the frosting a final mix to ensure it is smooth and creamy.
3. Assemble the Cupcakes
Transfer the cream cheese frosting to a piping bag fitted with a large round piping tip (about 2 cm wide). Pipe the frosting onto the cooled cupcakes, creating a generous swirl on top. Sprinkle the cupcakes with shaved dark chocolate and top with small colorful chocolate Easter eggs for decoration.
Storing and Serving
These mini egg cupcakes are best enjoyed on the same day they are made. However, you can store them in an airtight container at room temperature for 1-2 days. If storing longer, place them in the refrigerator, but allow them to come to room temperature before serving for the best texture and flavor.
Baking Tips for Perfect Mini Egg Cupcakes
- Use a kitchen scale: Measuring ingredients by weight ensures precision and consistency in your cupcakes.
- Don’t overmix the batter: After combining the wet and dry ingredients, gently fold the mixture to avoid overmixing, which can lead to dense cupcakes.
- Choose the right baking pan: Light-colored aluminum pans are recommended because they distribute heat evenly and produce softer, moister cupcakes. Dark pans absorb more heat and can create a dry crust.
- Ensure clean frosting tools: To achieve a smooth cream cheese frosting, make sure your mixing bowl and paddle attachment are clean and free of grease.
Nutrition
- Carbohydrates: 54g
- Protein: 5g
- Fat: 13g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 5g
- Trans Fat: 1g
- Cholesterol: 35mg
- Sodium: 333mg
- Potassium: 155mg
- Fiber: 2g
- Vitamin A: 139IU
- Vitamin C: 0.03mg
- Calcium: 61mg
- Iron: 2mg
These mini egg cupcakes are a delightful addition to any Easter celebration. The surprise of biting into a hidden chocolate egg, combined with the soft chocolate base and creamy frosting, makes them an irresistible treat for kids and adults alike. Try them this Easter and watch them disappear in no time!
FAQ’s
Q1: Can I use regular cocoa powder instead of Dutch-processed cocoa powder?
Yes, you can use regular cocoa powder, but keep in mind that it may slightly alter the flavor and color of the cupcakes. Dutch-processed cocoa gives a richer, darker chocolate flavor.
Q2: How do I prevent the mini chocolate eggs from melting completely inside the cupcakes?
To avoid the mini eggs melting too much, make sure you press them gently into the cupcakes after the first 10 minutes of baking and bake only until the cupcakes are just done. This helps the eggs stay intact and create a surprise center.
Q3: Can I make the cream cheese frosting in advance?
Yes, you can prepare the cream cheese frosting up to 1 day in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before piping.
Q4: How long can I store the mini egg cupcakes?
The cupcakes are best enjoyed within 1-2 days at room temperature in an airtight container. If storing longer, refrigerate them for up to 3-4 days and bring them to room temperature before serving.
Q5: What if I don’t have mini chocolate Easter eggs?
If you can’t find mini chocolate Easter eggs, you can substitute them with chocolate truffles, mini chocolate bars, or any small chocolate candies for a similar surprise effect.