How long to cool mini cupcakes before frosting?

Let mini egg cupcakes cool in the pan for five minutes, then move them to a wire rack. They need at least thirty minutes to cool fully. If you frost too soon, the butter in your cream cheese frosting will melt and slide off. I know it is hard to wait, but it is worth it for picture perfect results.

Do you have to put eggs in cupcakes?

Yes, eggs are essential for structure, texture, and richness in mini egg cupcakes. They help bind everything and give the cupcakes their light, moist crumb. If you are looking for an egg free version, try a flax or chia egg substitute, but expect a slightly different texture.

How to stuff mini cupcakes without sinking the filling?

For mini egg cupcakes, the best way to stuff is during baking. Bake the cupcakes for ten minutes, then press a mini chocolate egg gently into the center and return to the oven. This keeps the egg centered without sinking too far or melting out.

What are the ingredients in cupcakes like these?

Mini egg cupcakes use pantry staples like all purpose flour, sugar, cocoa, and eggs. What makes them special is the Dutch process cocoa for richness, a touch of espresso to boost flavor, and a creamy sour cream base. And of course, the mini chocolate egg in the center and smooth cream cheese frosting make them stand out.

Mini Egg Cupcakes - Lynn Food

Description

These mini egg cupcakes are soft, chocolatey and filled with a surprise mini chocolate egg. Topped with tangy cream cheese frosting and festive decorations, they are a joyful spring dessert anyone can make.

Ingredients

Scale

120 g boiling water

160 g all-purpose flour

200 g sugar

50 g dutch processed cocoa powder

1 teaspoon instant espresso powder

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

120 g sour cream, 18%, room temperature

75 g vegetable oil

2 large eggs, room temperature

1 ½ teaspoon vanilla extract

12 mini chocolate Easter eggs

135 g butter

70 g cream cheese

250 g powdered sugar

Chocolate Easter eggs

Shaved chocolate

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Instructions

1. Preheat the oven to 175ºC and line a cupcake tray with 12 liners.

2. Boil water and set it aside to cool slightly.

3. Sift together all-purpose flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt.

4. In a separate bowl, whisk sour cream, vegetable oil, eggs, vanilla extract, and the slightly cooled water.

5. Pour the wet ingredients into the dry and gently mix until just combined.

6. Divide the batter between 12 liners and bake for 10 minutes.

7. Quickly press a mini chocolate Easter egg into the center of each cupcake and return to oven for another 7 to 10 minutes.

8. Cool in the pan for 5 minutes, then transfer to a wire rack.

9. To make the frosting, beat the butter until fluffy, then add cream cheese and mix until smooth.

10. Gradually add sifted powdered sugar and beat until creamy.

11. Pipe frosting onto cooled cupcakes and decorate with shaved chocolate and mini eggs.

Notes

Serve on the day for best texture, but cupcakes will keep for up to 3 days in a cool spot or airtight container.

Unfrosted cupcakes can be frozen and decorated later.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Easy Prep Desserts
Method: Baking
Cuisine: Canadian

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 35g
Sodium: 333mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 54g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg