Mini Egg cupcakes recipe

(152 ratings)

Our adorable mini egg cupcakes are ready in under an hour and will be loved by the whole family

mini egg cupcakes on wire rack
(Image credit: Alamy)
  • Nut-free
Preparation Time30 mins (plus cooling time)
Cooking Time20 mins
Total Time50 mins
Cost RangeMid
Nutrition Per PortionRDA
Calories372 Kcal19%
Sugar33.2 g37%
Fat16.2 g23%
Saturated Fat5.5 g28%
Protein6.2 g12%
Carbohydrates49.9 g19%

These mini egg cupcakes have a moist chocolate sponge, rich chocolate buttercream and can be topped with as many Mini Eggs as you like! 

Put an Easter twist on your favourite cupcake recipe with these mini egg cupcakes. The sponge has cocoa powder in but for added indulgence you could add a few crushed mini eggs too. If you don’t like buttercream, melt some chocolate and use this to stick the mini eggs on top. 


  • 275g plain flour
  • 100g caster sugar
  • 50g cocoa powder
  • 2 tsp baking powder
  • 100g butter, melted
  • 300ml milk
  • 2 large eggs, beaten
  • 1tsp vanilla essence

For the icing:

  • 225g icing sugar, sifted
  • 100g butter, softened
  • 2 tbsp cocoa powder
  • 2 tbsp hot water

For the decorations:

  • 2-3 Mini Eggs per cupcake (24-36 eggs)
  • 2 Cadbury Flakes, crushed
  • 12 yellow Easter chicks




  1. Heat the oven to 200C (180C fan, Gas 6). Line a 12-hole muffin tin with paper muffin cases.
  2. Sift the flour, sugar, cocoa and baking powder into a large bowl.
  3. In a jug, mix the butter, milk, eggs and vanilla. Stir into the flour mixture and beat until the mixture is just smooth - do not overbeat.
  4. Spoon the mixture into the paper cases and bake for 20-25 minutes or until risen and firm to the touch. Cool on a wire rack.
  5. To make the icing, beat the icing sugar and butter together. Blend the cocoa and water to a smooth paste and beat into the butter mix. Divide the mixture into two equal portions. Spread one portion in a smooth layer over the top of each of the 12 cupcakes.
  6. Put the remaining buttercream icing into an icing bag with a thin, round nozzle. Pipe the icing onto the cupcakes in rough circles so it looks like a twiggy nest. Crumble a little crushed Flake chocolate over the top to look like more twigs. Place two or three Mini eggs and one little yellow chick in the centre of each 'nest'.

Top tips for making mini egg cupcakes

Swap the Mini Eggs for other Easter themed chocolates instead like Creme Eggs or hollow mini eggs instead. If you’d like more mini egg cupcake tips, continue reading below. 

Can you make mini egg cupcakes with kids?

Yes! Baking these mini egg cupcakes is a great idea over the Easter weekend and is an excellent way to use up leftover chocolate. You’ll likely find little-one’s most enjoy mixing the ingredients together and decorating the baked cakes. Get ahead and weigh all the ingredients into small bowls so that everything is ready for them to get involved. 

Can you freeze mini egg cupcakes?

As with most cupcakes, these mini egg cupcakes can be frozen as long as they do not have icing on. 

How to make mini egg cupcakes without mini eggs?

If you’d like to bake these cupcakes at any time of year you might struggle to find mini eggs. Consider using small chocolatey treats such as peanut M&Ms, Maltesers or if you want to stick with the egg theme, consider using little fried egg sweets instead. 

In step three of the recipe we recommend combining the wet ingredients in a jug. This makes it easy to gradually pour into the flour. If you don’t already have a Pyrex glass jug, we recommend adding one to your kitchen equipment. 

Pyrex Glass Measuring Jug - View at Amazon 

Pyrex Glass Measuring Jug - View at Amazon 

A kitchen staple for any cook or baker. The Pyrex glass jug is sturdy, microwave and dishwasher safe and can hold up to a litre of liquid.

For a treat you can make at any time of year, we recommend our vanilla cupcake recipe. If you want something fun and colourful these rainbow cupcakes are perfect or our mini cupcakes are very cute. 

Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.