With Easter rapidly approaching, I can't think of a better reason to make these Thermomix Easter Egg Cupcakes!
I know it's not popular with everyone, but I love seeing easter eggs in the shops early in the year as it gives me plenty of time to get creative with some new recipes! These Thermomix Easter Egg Cupcakes would make a great treat for your Easter celebrations and would also make a yummy gift for teachers, family and friends.
I used caramel filled easter eggs to make these (because they are my favourite!) but you can easily substitute them for your favourite filled egg.
Thermomix Easter Egg Cupcakes
Our Thermomix Easter Egg Cupcakes are the perfect Easter treat!
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Servings: 12 serves
Calories: 420kcal
Cost: $5
Equipment
- Thermomix
- Oven
Ingredients
- 125 g butter
- 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 frosting
- 130 g chocolate
- 130 g unsalted butter , softened
- 220 g icing sugar
- 1 teaspoon vanilla extract
- 2-3 tbs milk
Instructions
- Preheat the oven to 170 degrees and line a 12 hole muffin tin with paper cases.
- 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 on speed 4. Scrape down the sides of the Thermomix bowl and mix for a further 10 seconds on speed 4.
- Fill each of the cupcake papers with mixture until they are ⅓ full. Place a easter egg in the centre and top with extra batter until the cupcake paper is approximately ⅔ filled.
- 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 frosting and decorate:
- Chop the extra easter eggs in half and set aside until needed.
- Place the chocolate into a clean thermomix bowl and blitz for 3 seconds at speed 8.
- Scrape down the sides of the bowl and cook for 3 minutes, 50 degrees, speed 1 or until melted.
- Add the butter, icing sugar and vanilla extract and mix for 10 seconds on speed 5.
- Check the frosting and if it’s too hard (you want it to be easily spreadable), add 1 tablespoon of milk and mix for a further 10 seconds on Speed 5 - repeat if needed.
- Spread the chocolate frosting on top of the cooled cupcakes and decorate with the easter egg pieces.
Nutrition
Calories: 420kcal | Carbohydrates: 53g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 89mg | Potassium: 125mg | Fiber: 2g | Sugar: 39g | Vitamin A: 599IU | Vitamin C: 0.03mg | Calcium: 39mg | Iron: 1mg
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What's your favourite filled easter egg?
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