Irresistible Mini Egg Chocolate Cupcakes with Dreamy Cream Cheese Frosting: The Ultimate Easter Surprise
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Prepare to delight your taste buds with these incredibly soft and wonderfully moist Mini Egg Chocolate Cupcakes, a truly perfect treat for Easter or any spring celebration! What makes these cupcakes extra special is the delightful surprise nestled within: a mini chocolate Easter egg hidden in the middle of each one. Imagine biting into a rich, decadent chocolate cupcake and discovering a creamy, melt-in-your-mouth chocolate egg. It’s a joyful moment that brings smiles to both kids and adults alike.
To complement the deep chocolate flavor and the sweet surprise, these cupcakes are generously topped with a luscious cream cheese frosting. Its tangy, smooth consistency pairs impeccably with the moist chocolate base, creating a balanced flavor profile that is simply irresistible. This recipe transforms those beloved mini Easter eggs into a festive, show-stopping dessert that’s as fun to make as it is to eat.
These exquisite mini egg cupcakes feature a perfectly baked, tender chocolate cupcake base. Each cupcake holds a delightful secret – a mini chocolate Easter egg baked right into its center. The top is crowned with a velvety, smooth cream cheese frosting, creating a harmonious blend of textures and tastes that perfectly balances the rich chocolate and the sweet, creamy notes of the frosting. They are not just a dessert; they are a festive experience, promising a sweet surprise with every bite.
Looking for more delightful cupcake creations? Explore these other fantastic recipes: Banana and Dulce de Leche Cupcakes, Chocolate Fudge Cupcakes, and Tiramisu Cupcakes.
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WHY YOU WILL LOVE THESE MINI EGG CUPCAKES
- **A Festive Way to Enjoy Mini Easter Eggs:** This recipe provides an imaginative and utterly delicious way to utilize those delightful mini chocolate Easter eggs. Instead of just munching on them, you get to embed them within a fantastic dessert, creating an exciting surprise for everyone. It makes your Easter celebration even more special and memorable.
- **Incredibly Soft, Moist, and Easy Chocolate Cupcakes:** The chocolate cupcake base is a true highlight of this recipe. It’s designed to be incredibly soft, tender, and moist, ensuring a delightful texture in every bite. Moreover, the batter comes together quickly and easily, making the baking process enjoyable even for novice bakers. You’ll be amazed at how simple it is to achieve such a professional-quality cupcake.
- **Perfectly Paired with a Delicious Cream Cheese Frosting:** A key element that elevates these cupcakes is the light and tangy cream cheese frosting. Its creamy texture and subtle tartness cut through the richness of the chocolate cupcake beautifully, creating a perfectly balanced flavor profile. It’s a classic combination that never disappoints, adding a luxurious finish to these festive treats.
- **Visually Appealing & Fun for All Ages:** These cupcakes are not only a feast for the taste buds but also for the eyes. Adorned with colorful frosting and often topped with extra mini eggs or chocolate shavings, they are perfect for a dessert table. The hidden egg surprise adds an element of fun and discovery that children and adults alike will adore.
- **Ideal for Sharing and Gifting:** Whether you’re hosting an Easter brunch, looking for a treat to bring to a potluck, or want to make a homemade gift, these mini egg cupcakes are an excellent choice. They are easy to transport, individually portioned, and universally loved, making them perfect for sharing joy.
ESSENTIAL INGREDIENTS FOR PERFECTION
Crafting these delectable mini egg cupcakes requires a selection of fresh, high-quality ingredients. Here’s a closer look at the key components and why they matter:
- Butter: For both the cupcake and the frosting, butter is crucial for flavor and texture. Ensure it’s unsalted, and remember to take it out of the fridge 1-2 hours before baking. Room temperature butter creams better, incorporating more air for a lighter, fluffier frosting and a more tender cupcake crumb.
- Eggs: Eggs act as a binder, emulsifier, and leavening agent. Like butter, eggs should be at room temperature (take them out 1-2 hours prior). This helps them incorporate more evenly into the batter and frosting, creating a smoother mixture and a superior final product.
- Buttermilk: This acidic ingredient is a secret weapon for incredibly soft and tender cupcakes. The acidity in buttermilk reacts with baking soda, aiding in leavening and contributing to a fine, moist crumb. Measure it out and allow it to come to room temperature 1-2 hours before baking for optimal results. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with milk to reach 120g, letting it sit for 5-10 minutes until it slightly curdles.
- Boiled Water: Surprisingly, hot water plays a significant role in enhancing the chocolate flavor and creating a super moist cupcake. Heat a kettle of water before you begin mixing. Add the boiled water to a measuring cup and let it cool slightly while you prepare the other ingredients, ensuring it’s hot but not scalding when added.
- Cocoa Powder: I highly recommend using high-quality Dutch-processed cocoa powder. Dutch-processed cocoa is darker and less acidic than natural cocoa, resulting in a rich, deep chocolate flavor and a beautifully dark color. My personal favorite is from Valrhona for its exceptional quality.
- Cream Cheese: Essential for that signature tangy, rich frosting. For the best consistency, take your cream cheese out of the fridge 1-2 hours before baking. If you are using European cream cheese, which often has a higher water content, place it between a few pieces of paper towels and gently press to remove any excess moisture before use.
- Mini Easter Eggs: These are the star of the show! Any brand of mini chocolate Easter eggs will work perfectly for both the hidden surprise inside the cupcake and for decorating the tops. You can also get creative with different colors and types of mini eggs to add variety to your decoration.
- All-Purpose Flour: The structural base of your cupcakes. Always sift it with other dry ingredients to prevent lumps and ensure an even distribution.
- Sugar: Provides sweetness and moisture, contributing to the cupcake’s tender texture.
- Instant Espresso Powder: A fantastic addition to any chocolate recipe. It doesn’t make the cupcakes taste like coffee, but rather intensifies and deepens the chocolate flavor.
- Baking Powder & Baking Soda: These leavening agents work together to give the cupcakes their rise and light texture. Their balance is crucial for a perfect crumb.
- Salt: A pinch of salt balances the sweetness and enhances all the other flavors.
- Sour Cream (18%): Contributes to the richness and moisture of the cupcakes, ensuring they stay tender and flavorful. Make sure it’s at room temperature.
- Vegetable Oil: Adds moisture and keeps the cupcakes soft for longer.
- Vanilla Extract: A staple in most baked goods, vanilla enhances the overall flavor profile of both the cupcake and the frosting. Use good quality pure vanilla extract.
- Powdered Sugar: The base for the smooth cream cheese frosting. Always sift it to avoid lumps and achieve a silky texture.
For precise measurements, please refer to the detailed recipe card below.
DETAILED INSTRUCTION NOTES
The complete, step-by-step recipe is thoughtfully laid out in the recipe card at the bottom of this page. Here are some expanded tips to help you achieve baking perfection:
CHOCOLATE CUPCAKE PREPARATION
Begin by preheating your oven to 175ºC (conventional setting) and lining a 12-cup cupcake tray with paper liners. Proper preheating is crucial for even baking. Next, boil some water and weigh out the specified amount. Allow this water to cool slightly while you prepare the other ingredients; it should be warm, not boiling hot, when added to the wet ingredients.
In a large bowl, meticulously sift together all the dry ingredients: all-purpose flour, sugar, Dutch-processed cocoa powder, instant espresso powder, baking powder, baking soda, and salt. Sifting ensures there are no lumps and that the leavening agents are evenly distributed, contributing to a lighter, more uniform crumb. Give it a gentle stir to combine thoroughly.
In a separate mixing bowl, combine all the wet ingredients, including the slightly cooled boiled water, sour cream, vegetable oil, large eggs, and vanilla extract. Using a hand whisk, gently whisk these ingredients together until they are just combined. Be careful not to over-mix, especially with the eggs, as over-aeration can lead to a tougher cupcake texture.
Slowly pour the wet ingredients into the bowl with the dry ingredients. Gently stir everything together until the batter is smooth and no dry lumps remain. Overmixing at this stage can also lead to tough cupcakes, so mix only until just combined.
Divide the luscious chocolate cake batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. Bake them for an initial 10 minutes. During this time, unwrap 12 mini chocolate Easter eggs, so they are ready for their grand entrance.
After the first 10 minutes of baking, carefully and quickly pull the cupcake tray out of the oven. Gently place one unwrapped mini Easter egg into the center of each partially baked cupcake, pressing it down slightly. The batter will have set enough to hold the egg in place. Return the cupcakes to the oven and continue baking for another 7-10 minutes, or until a cake tester inserted into a cupcake (away from the hidden egg) comes out clean. This indicates they are perfectly baked.
Once baked, remove the cupcakes from the oven. Let them cool in the hot pan for about 5 minutes. This brief resting period helps them firm up and prevents them from sticking. After 5 minutes, gently transfer the cupcakes from the pan to a wire rack to cool down completely. Ensure they are fully cooled before attempting to frost them, as warm cupcakes will melt your beautiful cream cheese frosting.
CREAM CHEESE FROSTING PERFECTION
If you’re using cream cheese common in Europe, which tends to be softer and more watery, you’ll want to remove excess moisture. Place the cream cheese between several pieces of paper towels and gently press to blot out any liquid. This step is crucial for achieving a firm, pipeable frosting consistency.
Approximately 10 minutes before you begin making the frosting, take both the butter and cream cheese out of the fridge. This ensures they are slightly softened but still cool, which is ideal for a stable cream cheese frosting. Cut the butter into small cubes to help it cream more easily.
In your stand mixer, fitted with the paddle attachment, start by creaming the cubed butter on high speed for about 5 minutes. This process incorporates air, making the butter light and fluffy. Remember to scrape down the sides of the bowl occasionally to ensure even creaming. Add the slightly softened cream cheese to the butter and cream them together on high speed for just 1 minute until smooth and combined. Again, scrape down the sides of the bowl.
Reduce the mixer speed to low. Gradually add the sifted powdered sugar in three parts, allowing each addition to fully incorporate with the butter and cream cheese before adding the next. This prevents a cloud of sugar from engulfing your kitchen and helps achieve a silky-smooth frosting. Once all the powdered sugar is added, scrape down the sides of the bowl one final time and give it a quick mix on low speed until everything is perfectly combined and lump-free.
ASSEMBLING AND DECORATING YOUR MASTERPIECES
Once your cupcakes are completely cool and your cream cheese frosting is ready, it’s time for assembly! Transfer the beautiful frosting to a piping bag fitted with a large round piping tip (a 2 cm tip works wonderfully for generous swirls). If you don’t have a piping tip or bag, a Ziploc bag with the corner snipped off or even a simple spoon can also be used to dollop the frosting on top.
Pipe the cream cheese frosting generously onto each cooled cupcake. For an extra touch of elegance and flavor, dust the frosted cupcakes with a bit of shaved dark chocolate and scatter a few small, colorful chocolate Easter eggs on top. This adds visual appeal and a delightful crunch. While these cupcakes are best enjoyed on the day they are made, they can also be stored in an airtight container at room temperature for a few days, maintaining their delicious flavor and moisture. Enjoy your festive creations!
EXPERT BAKING TIPS FOR SUCCESS
- **Utilize a Kitchen Scale for Precision:** For all my recipes, I highly recommend using a kitchen scale to measure ingredients in grams. This is by far the most precise way to measure, ensuring consistent results every time. Unlike volume measurements (cups), which can vary wildly depending on how ingredients are packed, a scale provides exact quantities, leading to perfectly balanced flavors and textures.
- **Avoid Overmixing Your Batter:** After combining your wet and dry ingredients, mix only until just incorporated. Overmixing develops gluten in the flour, which can lead to tough, dense cupcakes instead of light and fluffy ones. I often use a spatula for a final, gentle fold to ensure all ingredients from the bottom of the mixing bowl are fully mixed into the batter without overworking it.
- **Choose Light-Colored Baking Pans:** For the best possible baking results, opt for an aluminum baking pan. Aluminum pans are light in color, which means they reflect heat rather than absorbing it. This allows the cupcakes to bake more gently and evenly, resulting in a softer, more tender crumb and preventing over-browning of the edges. Darker pans attract more heat, which can lead to a darker, sometimes dry, crust.
- **Ensure Room Temperature Ingredients:** As noted in the ingredient section, having butter, eggs, and buttermilk at room temperature is critical. Room temperature ingredients emulsify more effectively, creating a smoother, more uniform batter and frosting that traps air better, leading to a lighter texture in your baked goods.
- **Sift Dry Ingredients:** Always take the extra step to sift your flour, cocoa powder, baking powder, baking soda, and salt. Sifting removes any lumps and aerates the dry ingredients, ensuring they combine smoothly and evenly into the wet ingredients, preventing pockets of unmixed dry ingredients.
- **Don’t Overfill Cupcake Liners:** Fill your cupcake liners only two-thirds full. Overfilling can lead to cupcakes overflowing the liners, creating uneven tops, and potentially making them dry. A proper fill ensures a nice domed top and even baking.
GET CREATIVE: DECORATING YOUR MINI EGG CUPCAKES
The beauty of these mini egg cupcakes lies not just in their taste but also in their customizable presentation. I used a large round piping tip (specifically an 18mm tip) placed inside a large piping bag to create a generous, smooth swirl of cream cheese frosting. However, don’t feel limited by this! Any piping tip you wish to use will work beautifully – an open star tip for a ruffled look, a closed star tip for more defined ridges, or even a simple round tip for classic dollops.
If you don’t have piping bags or tips, don’t worry. A simple cookie scoop is excellent for neatly portioning the buttercream onto each cupcake, creating a lovely rounded top. Alternatively, you can use a spoon to spread the frosting with a rustic charm. Beyond the suggested shaved dark chocolate and small colorful chocolate Easter eggs, consider other decorations such as rainbow sprinkles, edible glitter for a festive sparkle, mini chocolate chips, or even a delicate edible flower for a touch of spring elegance. Let your imagination guide you!
STORING YOUR DELICIOUS CUPCAKES
To keep your mini egg chocolate cupcakes fresh and moist, store them in an airtight container at room temperature. They are best enjoyed within 1-2 days of baking to experience their optimal flavor and texture. If your kitchen is particularly warm, or if you prefer a firmer frosting, you may store them in the refrigerator for up to 3-4 days. Just be sure to bring them back to room temperature for about 30 minutes before serving for the best taste and texture.
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Make sure to tag me on Instagram @juliemarieeats and leave me a review below if you made this cake. I hope you loved it! To get more ideas by following me on Pinterest.
MINI EGG CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING
Pin Recipe
Equipment
- cupcake baking pan
- mixing bowls
- hand whisk
- stand mixer with paddle attachment
- piping bag and tip (optional)
Ingredients
FOR THE CHOCOLATE CUPCAKES
- 120 g hot water boiled and slightly cooled
- 160 g all-purpose flour sifted
- 200 g granulated sugar
- 50 g Dutch-processed cocoa powder
- 1 teaspoon instant espresso powder enhances chocolate flavor
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120 g sour cream, 18% fat at room temperature
- 75 g vegetable oil
- 2 large eggs at room temperature
- 1 ½ teaspoon vanilla extract
- 12 mini chocolate Easter eggs unwrapped
FOR THE CREAM CHEESE FROSTING
- 135 g unsalted butter cut into cubes, slightly softened
- 70 g full-fat cream cheese chilled, excess water removed if European style
- 250 g powdered sugar sifted
- ½ teaspoon vanilla extract
FOR DECORATION (OPTIONAL)
- Small chocolate Easter eggs
- Shaved dark chocolate
Instructions
MAKE THE CHOCOLATE CUPCAKES
- Preheat your oven to 175ºC (350ºF) conventional oven. Line a 12-cup cupcake tray with cupcake liners.
- Boil the water and weigh out 120g into a heatproof measuring cup. Allow it to cool slightly while you prepare the remaining ingredients.120 g hot water
- In a large bowl, sift together the all-purpose flour, granulated sugar, Dutch-processed cocoa powder, instant espresso powder, baking powder, baking soda, and salt. Stir gently to combine evenly.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
- In a separate mixing bowl, add the sour cream, vegetable oil, large eggs, and vanilla extract. Whisk these wet ingredients together gently with a hand whisk until just combined. Do not overmix.120 g sour cream, 18% fat, 75 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract
- Slowly pour the combined wet ingredients into the dry ingredients while gently stirring with a spatula or whisk. Mix until the batter is smooth and no lumps remain. Be careful not to overmix.
- Divide the cake batter evenly into the 12 cupcake liners, filling each about two-thirds full. Bake for 10 minutes.
- While the cupcakes bake, unwrap the 12 mini chocolate Easter eggs. After the initial 10 minutes, gently pull the cupcake tray out of the oven. Quickly and carefully, press one Easter egg into the center of each partially baked cupcake. Return the tray to the oven and bake for an additional 7-10 minutes, or until a cake tester inserted into the cupcake (avoiding the egg) comes out clean.12 mini chocolate Easter eggs
- Allow the cupcakes to cool in the hot pan for 5 minutes. Then, gently remove them from the cupcake pan and transfer them to a wire rack to cool down completely before frosting.
PREPARE THE CREAM CHEESE FROSTING
- If using European-style cream cheese, place it between a few pieces of paper towels and gently press to remove any excess water.70 g full-fat cream cheese
- Take the butter and cream cheese out of the fridge approximately 10 minutes before you start making the frosting. Cut the butter into small cubes.135 g unsalted butter
- In a stand mixer fitted 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 cream it together with the butter for 1 minute until smooth.
- Scrape down the sides of the bowl. On low speed, gradually mix in the sifted powdered sugar in 3 parts, allowing each addition to fully incorporate before adding the next. Add the vanilla extract and mix until smooth. Scrape down the sides of the bowl once more and give it a final mix to ensure consistency.250 g powdered sugar, ½ teaspoon vanilla extract
ASSEMBLE AND DECORATE
- Transfer the cream cheese frosting to a piping bag fitted with a large round (2 cm) piping tip, or your preferred tip.
- Pipe the frosting onto each cooled cupcake. For decoration, sprinkle with shaved dark chocolate and a few small, colorful chocolate Easter eggs.Small chocolate Easter eggs, Shaved dark chocolate
- Serve immediately for the freshest taste. Store any leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3-4 days (bring to room temperature before serving).