Chocolate Egg Stuffed Cupcakes

Chocolate Egg Stuffed Cupcakes are a festive Easter treat! Vanilla cupcakes stuffed with a chocolate egg and topped with buttercream and sprinkles.

Hidden eggs are kind of a big deal around Easter so I thought why not take the fun and turn it into a cupcake! These Chocolate Egg Stuffed Cupcakes are like an Easter Egg hunt treat. A classic vanilla cupcake stuffed with a creamy chocolate Easter egg and topped with sweet buttercream and Easter sprinkles. 

They are festive, fun and not to mention, scrumptious. 

Let’s talk about what you’ll need to make them. 

Chocolate Egg Stuffed Cupcakes Ingredients: 

To make these cupcakes, you’ll need all of the traditional cupcake ingredients. If you want to make these really easy, you could even use your favorite boxed yellow cake mix and a tub of frosting.

• BUTTER: You’ll use butter for both the cupcakes and the frosting. 
• SUGAR
• EGGS: For this recipe you’ll need two whole eggs and one egg white. The egg white is going to help add volume to the cupcake. 
• FLOUR
• BAKING POWDER
• SALT: Despite being a “sweet” recipe, salt is always important because it brings out flavor. 
• VANILLA EXTRACT
• MILK: Milk adds firmness and structure to cupcakes. You’ll also use it to make the frosting creamy. 
• POWDERED SUGAR: For the frosting. 
• CHOCOLATE EGG CANDIES: You can use whatever candies you prefer. I used the extra creamy chocolate eggs. 
• FOOD COLORING: To get the ultimate Easter feel, I used spring colors: Blue, yellow, pink and purple. 
• SPRINKLES: I found cute Easter sprinkles with the same spring color blend. 

Step by Step Photos and Instructions: 

Making Chocolate Egg Stuffed Cupcakes is as easy as making any other cupcake. To make it easier, you can use a yellow cake mix just follow the instructions for cupcakes on the box and hide the eggs right before baking. 

• STEP #1: Preheat oven to 350 degrees F. Line a cupcake tin with liners. Using a hand held mixer, beat sugar and butter together until light and fluffy. Add eggs one at a time. Add egg white, followed by vanilla extract. Continue beating until combined. 
• STEP #2: In another bowl sift together flour, baking powder and salt. 
• STEP #3: Beat half of the flour mixture into the wet ingredients. Beat in milk then add in the remaining dry ingredients. 
• STEP #4: Fill each cupcake liner 2/3 of the way full. Press one egg into each cupcake. 
• STEP #5: Bake for 15 – 20 minutes or until a toothpick inserted comes out with a few crumbs on it. Remove from oven and cool completely. 
• STEP #6: Make the frosting by beating together butter and powdered sugar until fluffy. Add in vanilla and one tablespoon of milk. Continue beating until a stiff, but spreadable mixture forms. Add remaining tablespoon of milk if frosting is too dry. 
• STEP #7: Separate the frosting into different bowls (depending on the amount of colors you’re using) and color with food coloring. Frost cupcakes and sprinkle with sprinkles. To get the look of these cupcakes I used a piping bag fitted with a Wilton 1M tip. 

Storage and Leftovers

Store cupcakes in an airtight container on the counter for up to 4 days. 

Looking for more festive Easter treats? Check out these: 

This festive White Chocolate Easter Popcorn Mix is an easy sweet treat that’s perfect for celebrating! 

Need a way to use up leftover Easter Candy? Make an Easter Candy Skillet Cookie! 

Creamy and chocolatey, these Robin Egg Chocolate Milkshakes are sure to be a hit! 

Note: Originally published in 2009. Updated with a slightly modified frosting recipe, new photos, step by step photos and nutrition information.

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Chocolate Egg Stuffed Cupcakes

Chocolate Egg Stuffed Cupcakes are a festive Easter treat! Vanilla cupcakes stuffed with a chocolate egg and topped with buttercream and sprinkles.

Course Desserts

Cuisine American

Keyword buttercream frosting, chocolate egg, cupcakes, Easter, easter candy, vanilla

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 Servings

Calories 276kcal

Ingredients

Ingredients:

• 1/2 cup butter butter room temperature
• 2/3 cups granulated sugar
• 2 large eggs
• 1 large egg white
• 1 1/2 cups flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoons vanilla extract
• 1/4 cup milk
• 12 mini chocolate eggs I used Hershey’s Extra Creamy
• sprinkles

Buttercream Frosting

• 3 cups powdered sugar
• 1/2 cup butter room temperature
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees. Place cupcake liners in the tin.
• Make the cupcakes. Beat sugar and butter until light and fluffy. Add eggs and egg white one at a time. Add 1 teaspoon vanilla.
• In another bowl sift together flour, baking powder and salt. Add 1/2 of the flour mixture to the sugar mixture. Stir in 1/4 cup milk. Add remaining flour mixture. Beat until smooth.
• Fill each liner 2/3 of the way full. Press 1 egg into each cupcake, remember the eggs don’t need to be completely covered.
• Bake in preheated oven for 15-20 minutes or until a toothpick inserted in the cupcake comes out with just a few crumbs on it. I find that if it is too clean, my cupcakes come out dry.
• To make the frosting, beat together powdered sugar and butter until fluffy. Add in vanilla and one tablespoon of milk. Beat together until stiff and spreadable. If too dry add remaining tablespoon of milk.
• Separate frosting into different bowls and add a few drops of different colored food coloring.
• Spread frosting on cupcakes or use a piping bag. Top with sprinkles.

Notes

To get the look for the frosting on these cupcakes I used a piping bag fitted with a Wilton 1M tip. 

Nutrition

Serving: 1cupcake | Calories: 276kcal | Carbohydrates: 58g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 245mg | Potassium: 48mg | Fiber: 1g | Sugar: 14g | Vitamin A: 525IU | Calcium: 59mg | Iron: 1mg

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