Our Thermomix Easter Egg Cupcakes make the most delicious Easter treat! Simple chocolate cupcakes with a mini filled Easter egg inside... and topped with creamy chocolate buttercream.
Here at ThermoBliss... we LOVE Easter!!!!
The best time of the year to eat and enjoy ALLLLLL of the chocolate!
And we know you're going to love our Easter cupcakes!
Just like our Easter egg fudge and Easter egg slice, these cupcakes are packed with mini Easter eggs.
So lets get baking...
Why You're Going To Love This Recipe
There's so much to love about our sweet little Thermomix Easter Egg Cupcakes!
- A Yummy Easter Treat - whip up a batch of our Easter cupcakes to enjoy over the Easter holidays!
- Fun Kids Activity - the kids will LOVE helping to make and decorate the cupcakes.
- Versatile - mix and match with your favourite flavour of mini filled Easter eggs
- Use Up Leftover Chocolate - got extra Easter eggs lying around after Easter? Use them up by making a batch of our yummy Easter cupcakes!
What You Need
Just a handful of pantry staples (plus mini filled eggs!) are needed to make our Thermomix Easter Egg Cupcakes.
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Butter - you can use salted or unsalted butter for this recipe
- Caster Sugar - a superfine sugar that is perfect for baking as it dissolves when mixed with the other ingredients
- Eggs - use large eggs (approx 60g)
- Vanilla Extract - or vanilla essence
- Self Raising Flour - also known as self rising flour. If you don't have self raising flour you can make your own self raising flour using this recipe
- Cocoa Powder - use unsweetened cocoa powder
- Milk - full cream milk is best
- Mini Filled Easter Eggs - use any flavour of mini filled Easter eggs you like! Turkish Delight, caramel, peppermint or strawberry are all delicious options!
Step By Step Instructions
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Melt The Butter
Place the chopped butter into the Thermomix bowl and heat until melted.
Step 2 - Add The Remaining Ingredients
Add all of the remaining cupcake ingredients to the bowl (excluding the mini Easter eggs).
Mix until combined.
Step 3 - Place The Mixture Into A Muffin Tin
Line a muffin tray with paper cases.
Fill the mixture ⅔ of the way to the top.
Press a mini filled Easter egg into the mixture.
Bake for 15 - 20 minutes or until cooked through when tested with a skewer.
Allow to cool in the tray for 10 minutes before transferring to a wire rack to cool completely.
Step 4 - Decorate
In a clean and dry Thermomix bowl, prepare the chocolate buttercream.
Decorate the top of the cool cupcakes with the buttercream and a mini filled Easter egg cut in half.
Expert Tips
Wanting to try our Thermomix Easter Egg Cupcakes? Follow our simple expert tips!
- You can use any flavour of mini filled Easter eggs you like (caramel is my fave - however, peppermint, strawberry, Oreo etc are all delicious too!).
- Press the mini Easter eggs into the cupcake batter - the batter will then rise up and cover them as the cupcakes bake.
- You will need 18 mini filled Easter eggs for this recipe (12 for the cupcakes and 6 cut in half for decorating).
- Allow the cupcakes to cool entirely before decorating with frosting.
- Store cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Allow to come to room temperature before serving (as the fridge will dry them out).
- Freeze baked cupcakes in an airtight container for up to 3 months.
FAQS
Absolutely not!!!! You can use any flavour of mini filled eggs you like! Peppermint, strawberry and Oreo are all delicious options too!
Yes! This recipe is suitable for use in all models of the Thermomix.
No - the cupcakes need to be entirely cooled before decorating them. If the cupcakes are still warm, they will melt the chocolate buttercream.
Related Recipes
With Easter just around the corner... it's time to get baking!!!!
Here's a few more of our favourite Thermomix Easter recipes:
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Thermomix Easter Egg Cupcakes
Equipment
- Thermomix
- Oven
Ingredients
For The Cupcakes
- 125 g butter chopped
- 165 g caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 185 g self raising flour
- 30 g cocoa
- 160 g milk
- 12 filled chocolate easter eggs + 6 extra to decorate
For The Buttercream
- 300g g icing sugar mixture
- 15 g cocoa powder
- 115 g butter
- 1 teaspoon vanilla extract
- 1-2 tbs milk
Instructions
- Preheat the oven to 170 degrees and line a 12 hole muffin tin with cupcake liners.
- Place the butter into your Thermomix bowl and cook for 2 minutes, 70 degrees, Speed 2.
- Add the rest of the cupcake ingredients (except for the easter eggs) and mix for 10 seconds, Speed 4. Scrape down the sides of the Thermomix bowl and mix for a further 10 seconds, Speed 4.
- Fill each of the cupcake liners with mixture until they are ⅔ full. Press a mini Easter egg into the centre of each.
- Bake for 15-20 minutes or until cooked when tested with a skewer.
- Carefully remove the tray from the oven and allow the cupcakes to cool for 10 minutes before transferring to a wire rack to cool completely.
- To make the buttercream, place the icing sugar and cocoa powder into a clean and dry Thermomix bowl. Mix for 10 seconds, Speed 9.
- Add the butter, vanilla extract and 1 tbs of milk. Mix for 40 seconds, Speed 4.Add an extra tablespoon of milk if needed and mix for a further 15 seconds, Speed 4.
- Spread the buttercream over the cooled cupcakes and decorate with a mini Easter egg chopped in half.
Notes
- You can use any flavour of mini filled Easter eggs you like (caramel is my fave - however, peppermint, strawberry, Oreo etc are all delicious too!).
- Press the mini Easter eggs into the cupcake batter - the batter will then rise up and cover them as the cupcakes bake.
- You will need 18 mini filled Easter eggs for this recipe (12 for the cupcakes and 6 cut in half for decorating).
- Allow the cupcakes to cool entirely before decorating with frosting.
- Store cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Allow to come to room temperature before serving (as the fridge will dry them out).
- Freeze baked cupcakes in an airtight container for up to 3 months.
Katja Göggel says
Thank you very much for all your recepies Easter Greetings from Germany..