Chocolate Surprise Egg Cupcakes

Experience the joy of Chocolate Surprise Egg Cupcakes, a festive treat perfect for Easter celebrations! These vegetarian cupcakes feature a hidden chocolate egg center, topped with vibrant icing and a candy-coated chocolate egg. With a soft, moist texture and a sweet, rich flavor, they are sure to impress at any gathering.

Ideal for those following a vegetarian diet, these American-style cupcakes contain common allergens such as eggs, milk, and wheat. Their versatility makes them perfect for parties, brunches, or as a fun dessert for kids.

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Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 60 minutes

Overview

These delightful Mini Egg Cupcakes are a perfect Easter treat, featuring a surprise chocolate egg center, topped with colorful icing and a candy-coated chocolate egg. They are both fun to make and delicious to eat, making them a hit at any festive gathering.

Diet Type

Vegetarian

Allergies

Eggs, Milk, Wheat

Cuisine

American

Ingredients

• 12 Small solid chocolate Easter eggs, packaged
• 1.5 Cups all-purpose flour
• 1.75 Teaspoons (tsp) baking powder
• 1 Cup white sugar
• 0.5 Cup butter, softened
• 2 Whole eggs
• 2 Teaspoons (tsp) vanilla extract
• 0.5 Cup milk
• 0.5 Cup butter, softened
• 2 Cups confectioners' sugar
• 0.5 Teaspoon (tsp) vanilla extract
• 1 Tablespoon (tbsp) milk
• 1 Drop food coloring
• 12 Candy-coated chocolate eggs

Steps

1. Preheat the oven to 350°F (175°C). Line 12 cupcake cups with paper liners. In a bowl, sift together the flour and baking powder.
2. In a mixing bowl, beat the white sugar with 0.5 cup softened butter until thoroughly mixed. Beat in the eggs, one at a time, incorporating each egg before adding the next. Stir in 2 teaspoons of vanilla extract.
3. Stir the flour mixture into the egg mixture, followed by the milk, mixing to make a smooth batter. Fill each lined cupcake cup about 2/3 full of batter, and push a frozen solid chocolate egg into the batter in the center of each cupcake so a tiny bit of the egg sticks out.
4. Bake cupcakes in the preheated oven until the tops are lightly browned and the cakes spring back when pushed with a finger, about 20 to 25 minutes. Allow cupcakes to cool completely.
5. In a bowl, beat 0.5 cup softened butter with confectioners' sugar and 0.5 teaspoon of vanilla extract. Add 1 tablespoon of milk, a teaspoon at a time, until the frosting is smooth. Beat in your choice of food coloring, and spread frosting on each cupcake.
6. Top each cupcake with a candy-coated mini egg for decoration. Enjoy your festive Mini Egg Cupcakes!