Charming Mini Egg Chocolate Cupcakes: A Festive Treat for Chocolate Enthusiasts

These Mini Egg Chocolate Cupcakes are a dream come true for chocolate lovers. Packed with rich cocoa, infused with a hint of coffee, and studded with chocolate chips, these cupcakes are a decadent base for the colorful crunch of mini eggs. Topped with smooth chocolate icing, they are as delightful to look at as they are to eat, making them perfect for any celebration.

Why You’ll Love This

The combination of coffee and chocolate deepens the flavor, offering a sophisticated twist to the classic chocolate cupcake. The addition of mini eggs not only brings a playful pop of color but also introduces a pleasant textural contrast to the moist, tender crumb of the cake. The ready chocolate icing adds a creamy finish that perfectly complements the rich cake beneath.

Perfect Occasion

These cupcakes are ideal for Easter celebrations, birthday parties, or any springtime gathering. They also make a fantastic treat for school events or as a sweet way to brighten someone’s day.

Decoration Tips

For an extra festive look, top each cupcake with a swirl of chocolate icing and nestle a few mini eggs into the icing for decoration. You can also sprinkle some edible glitter or colorful sugar strands to enhance the Easter theme.

• Ingredients:
  • 180g of self-raising flour
  • 30g of cocoa powder
  • 185g of sugar
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of bicarbonate of soda
  • 1/4 teaspoon of salt
  • 3/4 cup of cold coffee (espresso recommended)
  • 1/2 cup of buttermilk
  • 100ml of vegetable oil
  • 2 medium eggs
  • 100g of chocolate chips
  • Mini eggs for decoration
  • Ready-made chocolate icing
• Instructions:
  1. Preheat your oven to 160°C (320°F).
  2. In a large bowl, sift together the self-raising flour, cocoa powder, sugar, baking powder, bicarbonate of soda, and salt.
  3. In another bowl, whisk together the cold coffee, buttermilk, vegetable oil, and eggs.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined. Stir in the chocolate chips.
  5. Spoon the batter into cupcake liners, filling each about three-quarters full.
  6. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  8. Once cooled, decorate with the ready-made chocolate icing and top each cupcake with mini eggs.

Enjoy!