Speckled Egg Chocolate Easter Cupcakes

Name: Speckled Egg Chocolate Easter Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 125 g butter (softened); ¾ cup caster sugar; 2 eggs (lightly beaten); 1 teaspoon vanilla extract; 11/4 cups self raising flour; ⅓ cup cocoa; ⅔ cup milk; 190 g butter (softened); 2 1/4 cup icing sugar mixture; 2 tbs milk; 1 drop green food colouring; 36 speckled eggs to decorate

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Today I am thrilled to have my baking partner in crime, Lucy from Bake Play Smile, share with you an Easter recipe she created just for Love Swah!

Combining 2 of my favourite things, holiday-themed treats and cupcakes, these speckled egg chocolate easter cupcakes will have you baking up a storm in no time.

I’ve also gotten into the Easter Baking Bonanza and created some delicious Cadbury Creme Egg Brownies for Bake Play Smile. So don’t forget to check out her gorgeous blog for more delicious recipes too!

Hi everyone! I’m so excited to be here on Sarah’s gorgeous blog sharing one of my favourite Easter recipes with you. If you’re anything like me, you’ve probably been eating Easter eggs for a few weeks now (ok I lie… maybe a couple of months is more accurate!). But anyway, the only thing better than eating Easter eggs on their own, is of course, to add them to a totally delicious chocolate cupcake!

These cupcakes are perfect for all of you little chocoholics out there (and I’m definitely including myself in that!). They’re made from a beautifully rich and moist chocolate cake recipe and are topped with a delicious buttercream frosting (everyone loves frosting, don’t they!). Oh and I can’t forget the most important part… the speckled eggs on top! You can buy Cadbury Speckled Eggs or M&M Crispy Speckled Eggs at the supermarket – both taste amazing and are perfect for this recipe.

I have to tell you that this is my absolute favourite chocolate cupcake recipe…. I make it ALL the time. In fact, I’m far too embarrassed to tell you exactly how many times I’ve made these cupcakes (it’s way too many!).

Speckled Egg Chocolate Easter Cupcakes

5 from 1 vote

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings:

Author: Lucy from Bake Play Smile

Ingredients

Chocolate Cupcakes

125 g butter softened
¾ cup caster sugar
2 eggs lightly beaten
1 teaspoon vanilla extract
11/4 cups self raising flour
⅓ cup cocoa
⅔ cup milk

Frosting

190 g butter softened
2 1/4 cup icing sugar mixture
2 tbs milk
1 drop green food colouring
36 speckled eggs to decorate

Instructions

Chocolate Cupcakes

Preheat oven to 170°C.
Line 12 muffin holes with patty paper or cupcake holders.
Cream the butter and sugar together until light and fluffy.
Add the eggs and vanilla and beat until well combined.
Alternate folding through the sifted flour and cocoa with the milk until combined.
Spoon the mixture into the lined muffin pans.
Bake for 15 minutes or until cooked when tested.
Leave in the pan to cool for 10 minutes before placing on a wire rack to cool completely.

Frosting

To make the frosting, place butter in a bowl and beat with electric beaters or a stand mixer until pale and creamy.
Slowly add the icing sugar and milk, beating continuously.
Divide the frosting into 2 equal portions.
Place one portion in a separate bowl and set aside.
Add 1 drop of green food colouring to the remaining frosting.
Beat until desired colour is achieved.
Spread a thin layer of white frosting over the top of each cupcake.
Place the remaining white frosting into a piping bag with a star tip on the end.
Pipe white stars around the outside edge of the cupcakes.
Wash and clean the piping bag.
Fill the bag with the green frosting and pipe stars into the middle of the cupcake, making sure to fill in any gaps.
Place three speckled eggs on top of the green frosting.
Store cupcakes in an airtight container at room temperature for up to 4 days.

If you’re not a pro at piping, don’t worry, because neither am I! These cupcakes are really easy to decorate and are perfect for beginners. I used a standard star tip, but you can use any tip you like. To make your cupcakes look extra special, spread a thin layer of frosting over the top of the cakes before piping. This will give you a nice even base to pipe onto.

Start by piping individual white stars around the outside edge of the cupcakes and then finish off by piping the pale green frosting into the middle. If you have any frosting leftover then you should definitely eat it straight from the bowl. AMAZING! You can thank me later for that little suggestion.

To finish off the cupcakes and give them the most gorgeous Easter feel, pop a few speckled eggs on top (oh and definitely play the whole ‘one for me, one for the cupcake’ game with the eggs. It’s by far my favourite game in the world). I think the thing that I love the most about these cupcakes is that they’re very deceiving. Everyone will think that you’ve spent hours labouring over them in the kitchen, but in actual fact, they take hardly anytime at all! And because they’re so quick and easy, you’ll have more time to kick back with a cuppa and watch trashy TV (umm…. please tell me it’s not just me who does that?).

Happy Easter everyone! I hope you love my cupcakes as much as I do. A big thank you again to Sarah for trusting me enough to let me take over her beautiful blog for the day! xx

Thanks again to Lucy for creating these gorgeous cupcakes for Love Swah, and don’t forget to swing by her blog Bake Play Smile for more delicious dessert recipes and give her some love!