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Chocolate cupcakes topped with rich chocolate icing and Cadbury's Mini Eggs
45Total Time
25Prep Time
20Bake Time

Mini Egg Cupcakes

7 Reviews

  • Vegetarian

About our Easter Chocolate Cupcakes recipe:

These chocolate cupcakes are perfect for an Easter teatime treat; they're topped with swirls of rich chocolate icing and Cadbury's Mini Eggs for the ultimate chocolatey treat.

Team them up with a cuppa for the perfect mid-afternoon pick-me-up. 

45Total Time
25Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven 190°C (170°C fan, gas mark 5). Line a muffin tin with 12-14 cases.

  2. Step 2:

    Mix together the cocoa powder, flour and baking powder and sift.

  3. Step 3:

    Place all the ingredients together in a mixing bowl and beat together with a wooden spoon until well mixed. Spoon the mixture into the muffin tin.

  4. Step 4:

    Bake the cupcakes on the middle shelf of your oven for 15 - 20 minutes, until the cupcakes are cooked throughout and spring to touch. Cool on a wire tray.

  5. Step 5:

    For the chocolate buttercream, place all ingredients in a mixing bowl and beat until smooth. Either spread or pipe over the cakes creating a nest effect and decorate with Easter eggs.


  • For the Cupcakes

    • 115g Unsalted butter (softened)
    • 115g Silver Spoon Caster Sugar
    • 2 Eggs
    • 115g Allinson's Self-Raising White Flour
    • 1 tbsp Cocoa powder
    • 0.5 tsp Baking powder
  • For the Buttercream

    • 85g Unsalted butter (softened)
    • 2 tbsp Whole milk
    • 1 tbsp Cocoa powder
    • 225g Silver Spoon Icing Sugar
    • Handful Mini chocolate eggs (for decoration)


  • Cupcake case
  • Mixing bowl
  • Muffin tin

Nutritional Information

per 46g
  • 240cal Energy
  • 12g Fat
  • 7.3g of which Saturates
  • 31g Carbohydrates
  • 26g of which Sugars
  • 2g Protein
  • 0.14g Salt

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