Mini Egg Cupcakes
Mini Egg Cupcakes are a delightful dessert that combines rich chocolate flavors with colorful candy-coated eggs, making them perfect for celebrations or a sweet treat any day. These moist, fluffy cupcakes are easy to make and sure to impress both kids and adults alike. With their vibrant appearance and delicious taste, they’re the ultimate Instagram-worthy addition to your dessert table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs (room temperature)
- 1/2 cup milk (whole)
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup mini chocolate eggs (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, beat eggs, milk, vegetable oil, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture until just combined.
- Spoon batter into liners, filling each about two-thirds full and top with mini chocolate eggs.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let cool before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 18g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: - For added flavor, consider substituting half of the vegetable oil with melted butter. - To make gluten-free cupcakes, use a gluten-free flour blend suitable for baking. - Enhance decorations with colorful frosting or themed sprinkles for special occasions.