I am obsessed with Cadbury mini eggs. If I could only have one candy in my easter basket, mini eggs are it. While I love a bird’s nest treat as much as the next person, when I saw the local cupcake store come out with mini egg buttercream icing, I knew I had to make my own version.
They’re really easy to make and I can guarantee that the kids (or kids at heart) in your life will gobble up these cupcakes fast. Or at least the icing. . . because what kid actually eats the cupcake?
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It all starts with your favourite chocolate cake recipe. Mine is a moist chocolate zucchini cake, but you can use something else.
While your muffins are cooling, put 3/4 cup mini eggs in a bag and smash them until most of them are in small crumbles.
They are not small enough in the picture above, and I smashed too many, not knowing exactly how many I would need to make the icing to my liking.Go beyond the typical Easter bird's next treat and make these delicious cupcakes with mini egg buttercream icing.Click To Tweet
The white bowl below is about right, however, I still had to pick out the larger pieces. Occasionally when I was piping out the icing, I would have to stick a toothpick up the nozzle to dislodge a piece or two that got stuck.
Pour the mini egg crumbs into the butter cream icing. It will look delicious. Use the widest size of round icing tip you can get, the D size if you use Wilton. Here’s a piping set with everything you need.
Want more Easter baking ideas? You’ll love this Ombre Mini Egg Cake and Edible Easter Baskets.
Put your icing in a piping bag and squeeze out on cooled cupcakes. Top with three Cadbury mini eggs and serve.
Chocolate Easter Cupcakes with Mini Egg Buttercream
1 cup finely shredded zucchini,
3/4 cup sugar,
1/4 cup oil,
1/2 cup milk,
1 tsp vanilla,
1/2 cup cocoa powder
1 1/2 cups flour,
1 tsp baking powder,
1 tsp baking soda
3/4 cup mini eggs, crushed,
1 cup butter, salted,
2 cups icing sugar
1 tsp vanilla
water to desired consistency, approximately 3-6 tsp
3 mini eggs per cupcake, for decoration
Combine zucchini and all wet ingredients in a large bowl. Add cocoa powder, flour, baking powder, and baking soda and stir until just combined.
Line muffin pan with liners, fill 3/4 of the way, and bake for 20-25 minutes in a 350 degree oven.
Crush 3/4 cup of mini eggs as shown in the post. Remove any larger bits and set aside. Whip 1 cup softened butter, vanilla, and 2 cups icing sugar together.
Add water to desired consistency. (I’ve found that this varies wildly on the day I’m baking and how much humidity is in the air.) Add crushed mini eggs and stir.
Pipe icing on cooled cupcakes and top with 3 Cadbury mini eggs each.
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Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots. She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden. She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.