Easter excitement is building in our house. “How many days till Easter” is the most frequently asked question. My three little boys love to make some sort of Easter baking treat. This year we made these easy decorated Easter Egg chocolate cupcakes!

Easy Easter cupcakes decorated with eggs

Last Easter we showed you how to make the best Easter Nests, and they are a great way to decorate a simple cupcake. This is Easter I am sticking to Easter treats 101 because life is so busy, it has to be easy. In fact, it was hard enough even doing this… with everything we have to jam in afterschool, there is barely time to butter toast. One of my five year olds suggested I might like bake while he was at school so he could focus on decorating it when his turn came. Love it. He will make a CEO I reckon one day.

Easy Easter cupcakes decorated with eggs

Mummy to three small boys

Easy Easter cupcakes decorated with eggs
 
Prep time
Cook time
Total time
 
Serves: 24
Ingredients
  • 200g milk chocolate, chopped
  • 200g butter, softened
  • 1 cup (200g) sugar
  • 3 eggs
  • 1½ cups plain flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ cup milk
  • CHOCOLATE ICING Ingredients
  • 125g butter, softened
  • ⅓ cup cocoa powder, sifted
  • 3.5 cups icing sugar mixture, sifted
  • ¼ cup (60ml) milk
  • 48-62 mini Easter eggs, to decorate
Instructions
  1. Preheat oven to 180C and line 24 muffin cups with your favourite Easter decorated paper cases.
  2. Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon for 5 minutes or until melted. Set aside for 5 minutes to cool slightly.
  3. Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add chocolate and beat until well combined.
  6. Add the flour, cocoa powder, baking powder and bicarbonate of soda and stir until combined.
  7. Add milk and stir to combine. Spoon the mixture evenly among the cases. Bake for 20 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool completely before icing.
  8. ICING
  9. Use an electric mixer to beat the butter until very pale
  10. Gradually add the cocoa powder, icing sugar and milk in batches, beating well between each batch until well combined. Spread icing over the top of each cupcake.
  11. Decorate with mini Easter eggs.
 

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