Yep. I just couldn’t help myself. I love mini eggs too much NOT to put them inside and on top a cupcake. I mean seriously it’s a no brainer. And yes, this cupcake is just as good as it looks and sounds.
You could do this with any cupcake recipe, but I chose vanilla to let the mini eggs be the main focus point and most exciting part. Here is my recipe for you to try and devour:
Mini Egg Explosion Cupcakes
Author: Squirrelly Minds
Recipe type: Dessert
Ingredients
Vanilla cupcake
- 1 cup milk
- 1 tablespoon apple cider vinegar
- ¾ cup sugar
- ½ cup canola oil
- 1 teaspoon pure vanilla extract
- 1⅓ cups all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 small packages mini eggs (78g)
Vanilla Buttercream Icing
- 1 cup butter at room temperature
- 3½ cups icing sugar
- 1½ tablespoon pure vanilla extract
- 2 small packages mini eggs (78g)
Instructions
- Preheat oven to 350 and line your muffin pan with cupcake liners.
- Whisk milk and vinegar and set aside for 5 minutes. Meanwhile, use the flat end of a spoon or measuring cup to crush the mini eggs inside the bag. I find a metal measuring cup works best as it has a solid, flat base.
- Add all your wet ingredients to the milk mixture and whisk well to combine. Gently fold your dry ingredients into the wet ingredients. Add your crushed mini eggs and mix until thoroughly combined and there are no large lumps.
- Fill your cupcake liners ⅔ full. Place in oven and bake for 18-20 minutes. Let it cool for a few minutes then transfer onto a cooling rack. Let it cool completely before icing.
- While the cupcakes are baking or cooling you can make the icing. Like above, crush the mini eggs in their bags and set aside.
- Cream the butter thoroughly by hand, with a hand blender or a stand mixer.
- /2 cup at a time, add 1½ cups of icing sugar.
- Add vanilla extract, mix, then continue to add the rest of the icing sugar in ½ cup batches.
- If it becomes too stiff, you can add a teaspoon of milk to thin it out. If it’s too thin, add more icing sugar until you achieve your desired consistency
- Spread your vanilla icing onto your cupcake with a knife.
- Place the crushed mini eggs onto a plate, then 'dunk' the iced cupcake into the crushed mini eggs to cover the icing.
The unexpected crunch of the eggs on the cupcake add both flavour and texture, turning this beloved easter candy into an even more sinful treat.
But in all honesty, whenever mini eggs are involved you just can’t go wrong. Right?
Are you like many (including myself) and just can’t help but pick up a bag of mini eggs when you’re standing in that grocery check out line?
I change my mind – these are my favorite!! I am obsessed with these eggs!!
Mini eggs are just the most addictive candy out there
Ahaha, I love those eggs too. Yuuuummy.
Completely irresistible right?
Mini eggs inside the cake? Sold.
These look yummy!
I’m sold on the word mini eggs. Any time anywhere
oh those evil mini eggs! super cute… and i bet a nicely crunchy top, too! love the cupcake kick you’re on, tan! ^__^
I can’t get enough of cupcakes!