These light, fluffy Easter cupcakes are rich with chocolate flavour and finished with Cadbury’s Mini Eggs. Use this reliable recipe to make a batch of indulgent seasonal treats that are perfect for sharing.
This recipe updates an earlier Easter chocolate cupcake post and brings the method up to date while keeping what worked best from the original. It’s still a family favourite and always popular at gatherings.
Using a tried-and-tested chocolate cupcake base and topping each cake with Mini Eggs creates a charming nest-style finish that’s ideal for Easter baking. These cupcakes are moist, airy and surprisingly easy to make when you follow the straightforward tips below.
Why you’ll love this easy Easter Cupcakes recipe
⭐️ Homemade chocolatey deliciousness
⭐️ Easy to make but impressive to serve
⭐️ Ready in around half an hour
Sarah’s Notes
I’ve used Mini Eggs here because they’re colourful, sturdy and add extra chocolatey crunch — perfect for decorating Easter cupcakes. They’re great for desserts generally and add a playful finish to bakes.
This recipe makes 12 cupcakes if you divide the batter evenly between cases. They work well as gifts, for parties, or simply as a weekend treat.
Easter Cupcakes Ingredients
For the cupcakes:
- Caster sugar – finer than granulated; sometimes sold as superfine or baker’s sugar.
- Butter – room temperature for easy creaming.
- Eggs – medium, free range recommended.
- Self-raising flour – contains raising agent so no baking powder is needed.
- Cocoa powder – use good quality cocoa for the best chocolate flavour.
- Milk – full fat or semi-skimmed for moisture; avoid skimmed milk.
For the chocolate buttercream:
- Butter – unsalted, room temperature.
- Icing sugar (powdered sugar) – sift for a smoother texture if you have time.
- Cocoa powder – the same quality as used in the cakes.
- Boiling water – to loosen the icing to a pipeable consistency.
- To decorate – about 36 Cadbury’s Mini Eggs (around 3 per cupcake).
How to make Easter Cupcakes
1. Cream the butter and sugar together until pale, light and fluffy.
2. Add the eggs, milk, and sifted flour and cocoa powder, then mix until combined.
3. Spoon equal portions of batter into 12 cupcake cases (an ice cream scoop helps with uniform portions). Bake at 160°C fan / 180°C conventional / 350°F / Gas Mark 4 for about 15–18 minutes until golden and slightly springy to the touch. Cool on a rack.
4. For the buttercream, beat the butter until pale and fluffy, then gradually beat in the icing sugar.
5. Mix cocoa powder with 1–2 tablespoons boiling water to form a smooth paste, then beat into the buttercream a little at a time until it reaches a soft, pipeable texture. Add water teaspoon by teaspoon if more loosening is needed.
6. When cupcakes are completely cool, pipe or spoon on the buttercream and top each with three Mini Eggs.
How to pipe the chocolate icing on
Fit a star nozzle (a 1M tip is a good choice) to a piping bag and fill with freshly beaten icing. Pipe a circular spiral from the outer edge inward, finishing with a small peak. Release pressure and pull the bag away quickly to create a clean finish. Add the Mini Eggs to complete each cupcake.
Storing
Store cupcakes in an airtight container in a cool, dark place — avoid the fridge to keep the buttercream soft. They’ll keep for 3–4 days, though they’re best fresh.
You can freeze the cupcakes un-iced: wrap them well and thaw at room temperature before decorating. Slight separation of the paper cases after freezing is cosmetic and won’t affect flavour.
Recipe Tips
Adding the batter
Divide batter evenly between 12 cases. Don’t overfill the cases or the cupcakes may rise too high and then sink.
For light, fluffy buttercream
If the buttercream is too stiff, add boiling water a teaspoon at a time until it becomes smooth and pipeable.
Don’t over bake
Remove cupcakes when they are just cooked; residual heat will finish them in the tin. Overbaking dries them out.
Tool recommendations
Useful tools for this recipe: piping bags and a star nozzle (such as a 1M), a deep muffin tray, sturdy cupcake cases and an ice cream scoop for even portions.
More Mini Egg treats…
Easter Ideas
Mini Egg Cookies
Sweet Things
Mini Egg Rocky Road {Just 4 Ingredients!}
Easter Ideas
Easter Egg Cheesecake
Easter Ideas
Piñata Mini Egg Cake
FAQs
Overbaking is the most common cause of dry cupcakes. Check your oven temperature with a thermometer and remove the cakes as soon as they are just cooked. Freshness matters too — enjoy them within a few days for best texture.
Ensure your self-raising flour is in date so the raising agent is active. Verify your oven temperature with a thermometer, avoid opening the oven early, and use the correct egg size. These steps will help improve rise.
Please let me know how the cupcakes turn out and leave a rating if you try the recipe — I love to see your baking and hear feedback.
Chocolatey Easter Cupcakes
Ingredients
For the cupcakes:
- 180 g Caster sugar
- 180 g Butter, room temperature
- 3 Eggs, medium
- 2 tbsp Milk
- 150 g Self-raising flour
- 30 g Cocoa powder
For the buttercream:
- 150 g Butter
- 300 g Icing sugar (powdered sugar)
- 30 g Cocoa powder
- Boiling water, as needed to loosen
To decorate:
- 36 Cadbury’s Mini Eggs (about 3 per cupcake)
Instructions
- Get prepped: Preheat oven to 160°C fan / 180°C conventional / 350°F / Gas Mark 4. Line a 12-hole muffin tin with cases.
- Cream the butter: Beat the room-temperature butter with caster sugar until pale, light and fluffy.
- Create the batter: Add the eggs and milk, then sift in the flour and cocoa and mix until combined.
- Spoon into cases: Portion the batter evenly into the 12 cases (use an ice cream scoop if you have one).
- Time to bake: Bake for 15–18 minutes until golden and springy. Cool on a wire rack.
- Make the buttercream: Beat the butter until pale, gradually add the icing sugar, then stir in the cocoa paste made with 1–2 tbsp boiling water. Adjust water a teaspoon at a time to reach a soft, pipeable texture.
- Cool and decorate: Once cooled, pipe or spoon the buttercream on and top each cupcake with three Mini Eggs.
Notes
To store: Keep in an airtight, non-plastic container in a cool place, not the fridge.
Quantity: The recipe yields 12 cupcakes when the batter is evenly divided. Don’t overfill cases.
Ice cream scoop: Use one to portion batter evenly for uniform cakes.
Buttercream: If too stiff, add boiling water a little at a time until pipeable.
Don’t over bake: Remove when just cooked; residual heat will finish them in the tin.
Nutrition
Nutrition information is approximate and provided per portion.