Cadbury Mini Egg Cupcakes
- Moist chocolate cupcakes studded with Cadbury mini eggs and topped with creamy buttercream frosting.
- These festive treats are perfect for Easter celebrations and spring gatherings.
- The colorful candy-coated eggs create a beautiful presentation that’s as delicious as it is eye-catching.
- Prep Time: 25
- Cook Time: 20
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup butter, melted and slightly cooled
- 1/2 cup milk, room temperature
- 1/4 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder (optional)
- 1/2 cup Cadbury milk chocolate chips
- 1/2 cup Cadbury mini eggs, chopped (plus extra for decorating)
- For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 2–3 tablespoons heavy cream
- Food coloring (optional)
- 1 cup Cadbury mini eggs for decorating
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- In a separate bowl, combine eggs, melted butter, milk, sour cream, and vanilla extract. Add espresso powder if using.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in chocolate chips and 1/3 cup of the chopped mini eggs.
- Divide batter evenly among cupcake liners, filling each about three-quarters full.
- Bake for 18-20 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat butter until light and fluffy, about 3-4 minutes.
- Gradually add powdered sugar, vanilla, salt, and enough heavy cream to reach desired consistency.
- Optionally divide frosting and tint with food coloring to match mini egg colors.
- Pipe or spread frosting onto cooled cupcakes.
- Decorate with whole and chopped Cadbury mini eggs, gently pressing them into the frosting.
Notes
- For best results, bring refrigerated ingredients to room temperature before mixing.
- Cupcakes can be made a day ahead and stored in an airtight container at room temperature.
- Add the mini egg decorations just before serving if possible, as the candy coating may soften when in contact with frosting for extended periods.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 cupcake
- Calories: 385
- Sugar: 36
- Sodium: 180
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 7
- Carbohydrates: 48
- Fiber: 2
- Protein: 4
- Cholesterol: 85
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