Mini chocolate cupcakes for Easter

These mini Easter chocolate cupcakes are really easy to make and taste deliciously chocolatey.

They’re baked in a mini cupcake pan, then topped with a creamy, rich chocolate frosting and a single chocolate mini egg.

They’re the perfect little treats to enjoy this Easter.

Here’s how to make these mini chocolate cupcakes.

Ingredients

Equipment

Instructions

To make the sponges

Preheat the oven to 200C/390F (180C/355F fan)

Put the baking margarine and sugar into a large mixing bowl.

Beat together until fluffy.

Add the eggs.

Beat until fully combined.

Fold in the flour and cocoa.

Add the milk.

Fold through.

Line the mini cupcake pan with mini cupcake cases and fill so that the batter is about 5mm (1/4 inch) from the rim of each one.

Bake for 10-12 minutes until just springy on top. Cool on a wire rack.

To make the frosting

In a clean bowl, add the softened butter and icing sugar.

Whisk together until light and fluffy.

Add the melted and cooled dark chocolate.

Beat again until you have a smooth frosting.

Transfer to a piping bag with a star nozzle.

To finish

When the cakes are completely cool, pipe a little frosting on top of each one.

Push a mini egg on top of each one and you’re ready to serve.

Enjoy!

Here’s the recipe for mini chocolate cupcakes again in a printable format.

Print Recipe

4.68 from 25 votes

Mini chocolate cupcakes for Easter

Make these tasty, Easter-themed mini chocolate cupcakes in just a few minutes.

Prep Time20 mins

Cook Time12 mins

Total Time32 mins

Course: cakes and bakes, Cookies

Cuisine: British

Keyword: chocolate, chocolate cupcakes, cupcakes, Easter, easter cake recipe, easter chocolate cupcakes, easter cupcakes, easter recipe, Mini chocolate cupcakes, mini cupcakes, Mini easter chocolate cupcakes, Oreo frosted chocolate cupcakes

Servings: 42 cupcakes

Calories: 180kcal

Author: Emily Leary

Ingredients

For the sponges

• 200 g (7.1 oz) caster sugar
• 175 g (6.2 oz) baking margarine
• 3 medium free range eggs
• 200 g (7.1 oz) self-raising flour
• 40 g (1.4 oz) cocoa
• 60 ml (2 floz) milk

For the frosting

• 230 g (8.1 oz) butter
• 400 g (14.1 oz) icing sugar
• 100 g (3.5 oz) dark chocolate melted
• 140 g (4.9 oz) mini eggs

Equipment

• Weighing scales
• Measuring spoons
• Mixing bowl
• Electric whisk
• Metal spoon
• 24 hole mini cupcake tray
• Mini cupcake cases
• Small mixing bowl
• Piping bag
• Star nozzle

Instructions

To make the sponges

• Preheat the oven to 200C/390F (180C/355F fan)
• Put the baking margarine and sugar into a large mixing bowl.
• Beat together until fluffy.
• Add the eggs.
• Beat until fully combined.
• Fold in the flour and cocoa.
• Add the milk.
• Fold through.
• Line the mini cupcake pan with mini cupcake cases and fill so that the batter is about 5mm (1/4 inch) from the rim of each one.
• Bake for 10-12 minutes until just springy on top. Cool on a wire rack.

To make the frosting

• In a clean bowl, add the softened butter and icing sugar.
• Whisk together until light and fluffy.
• Add the melted and cooled dark chocolate.
• Beat again until you have a smooth frosting.
• Transfer to a piping bag with a star nozzle.

To finish

• When the cakes are completely cool, pipe a little frosting on top of each one.
• Push a mini egg on top of each one and you’re ready to serve.

Video

Notes

You can top these mini chocolate cupcakes with any small treats. How about mini creme eggs, chocolate buttons, or even Turkish delight?

Nutrition

Calories: 180kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 84mg | Potassium: 46mg | Fiber: 1g | Sugar: 17g | Vitamin A: 305IU | Calcium: 10mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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