Mini Eggs Chocolate Cupcakes

Learn how to make homemade Mini Eggs Chocolate Cupcakes with this made-from-scratch recipe. A rich & soft chocolate cupcake topped with chocolate buttercream frosting, and then decorated with mini eggs and chocolate bar shavings. 

Homemade Chocolate Cupcakes Recipe (Easter Cupcake Recipe)

These chocolate cupcakes are topped with mini eggs to replicate a cute & delicious birds nest for Easter. They’re an impressive dessert that is loved by adults and kids alike. 

Making chocolate cupcakes from scratch is actually easier than you might think. This is a fail-proof recipe that bakes up perfectly rounded with a soft & fluffy chocolatey cupcake center. They’re the perfect vessel for the chocolate buttercream and mini eggs on top. 

Ingredients Needed

• Chocolate Cupcakes

  • All-Purpose Flour – I use unbleached flour for all my baking.
  • Unsweetened Cocoa Powder – I prefer the Hershey’s brand unsweetened cocoa powder. 
  • Baking Soda & Baking Powder
  • Salt
  • Canola Oil – Vegetable oil can also be used. 
  • Granulated Sugar
  • Large Eggs
  • Vanilla Extract – Use pure vanilla extract for the best & most authentic flavor. 
  • Hot Water – The hottest water from your tap is good enough for this.

• Chocolate Buttercream

  • Butter
  • Unsweetened Cocoa Powder 
  • Salt
  • Powdered Sugar

Step-by-Step Directions For How To Make Mini Egg Chocolate Cupcakes at Home

Learn how to make this recipe with the simple-to-follow steps below. Be sure and read to the bottom of the page where there is a detailed recipe card, a printable option, and a pin it button. 

• Prep : Preheat the oven to 350 degrees F. Line two, 12-cup muffin pans with 18 cupcake liners. Set aside. 
• Step 1 : Whisk together the dry ingredients in a small mixing bowl. Set aside for later. 
• Step 2 : In a separate larger bowl, whisk together the oil and sugar until combined. Add the eggs and vanilla extract, mix to combine. 
• Step 3 : Add the dry ingredients into the wet and stir just until incorporated and no flour pockets or streaks remain. 
• Step 4 : Pour the hot water in and stir to combine. 
• Step 5 : Fill each cupcake liner with 2 tablespoons of batter or about halfway full. Do not overfill! Bake in two batches for 13-15 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cook in the warm pan until they’re at room temperature. Remove them from the pan onto a cooling rack. 
• Make The Chocolate Buttercream : Cream together the butter, cocoa powder, and salt with an electric hand mixer or stand mixer. Gradually add the powdered sugar and mix on low speed, increase as needed, until a creamy and combined frosting forms. Transfer the frosting to a piping bag with a small star tip. 
• Make The Cupcakes : Frost each cupcake and then top with 3 mini eggs. Use a vegetable peeler to shave some chocolate onto each nest. You can also use Easter sprinkles instead of the chocolate shavings if wanted. 

Mini Egg Chocolate Cupcakes Recipe FAQ’s

• Can I Add Instant Espresso Powder To Elevate The Flavor of These Chocolate Cupcakes?

  • Yes you can! Instant espresso powder is a great way to intensify and elevate the chocolate flavor in these cupcakes. I don’t drink coffee so it’s something I never use in my baking. 
  • Feel free to add 2 teaspoons of instant espresso powder into the hot water, mix it well, before adding it into the cupcake batter. 

• Variation & Substitution Ideas

  • Chocolate Mini Egg Candy : Use any small chocolate covered Easter candy you want like pastel m&m’s, the speckled egg peanut m&m’s, Hershey’s milk chocolate coated eggs. You can also use jelly beans as well. 
  • Oil : Any neutral flavored oil will work well like canola oil, vegetable oil, or avocado oil. 
  • Frosting : If you’re not comfortable (or don’t want to purchase it) using a piping bag and tip then simply use the back of a spoon, or an offset frosting spatula, to spread the buttercream on each cupcake. 
  • Cocoa Powder : I always use the 100% unsweetened cocoa powder. If wanted, you can use the special dark cocoa powder but that will slightly change the favor of the cupcakes. If you prefer the dark chocolate less sweet flavor then it’s a great substitute. 

• How To Store Cupcakes

  • Counter : Store these at room temperature (it’s safe cause it has a buttercream frosting and not cream cheese frosting), in an airtight container, for up to 3 days. 
  • Fridge : Store inside an airtight container for up to 5 days. Enjoy chilled or bring to room temperature before eating/serving. 
  • Freezer : Store inside a freezer safe container or bag for up to 3 months. Thaw before serving and frosting. It’s best to freeze the cupcakes before frosting them. The buttercream is best when made fresh or stored in the fridge separately for up to 1 week. 

• Texture, Color, and Taste Notes

  • Texture : Soft and moist cupcakes with creamy frosting, crunchy chocolate shell mini eggs. 
  • Color : Dark brown with pastel colored mini eggs on top. 
  • Flavor : A rich chocolate cupcake with sweet and creamy chocolate buttercream frosting and chocolate candy. 

Recipe Tips

Here are a few of my helpful tips so that you can have success recreating this recipe in your own kitchen ♥

• Cupcake Filling Tip : Use a small cookie scoop (2 tablespoons) to fill each cupcake liner. This makes it much easier to evenly fill the cupcake with the exact amount of batter, and it makes it cleaner with no drips across the pan. 
• Piping Bag + Piping Tips : You can use any sized piping tip you want. For the pictures a small star tip was used. To get the most realistic nest look, you will want to pipe the frosting on. An easy way to fill a piping bag is to place the bag inside a cup and bring the sides of the bag down around the sides of the cup (on the outside of the cup). Fill it with the frosting. The cup acts as a bowl for the bag which makes it easier to fill. 
• Decorative Ideas : Using some chocolate shavings and/or Easter pastel sprinkles will help make the cupcakes look more like birds nests. 
• Cool Cupcakes Completely : Make sure the cupcakes are cooled completely before frosting them. If they are warm at all, the frosting will just slide right off. 

More Mini Egg Easter Recipes You’ll Love

• Cadbury Mini Egg Blondies – Chewy brown sugar blondies that are so yummy with the mini eggs. 
• Easter Egg Cheesecake – No bake cheesecake filled with mini eggs throughout and on top. 
• Rice Krispie Easter Egg Nests – Soft Rice Krispies nests topped with mini eggs and green coconut for the grass. 
• Cadbury Egg Kiss Cookies – Soft peanut butter cookie topped with a mini cadbury egg. 
• Cadbury Egg 7 Layer Magic Bars – 7 layers of gooey deliciousness. An Easter twist to this classic recipe.