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+ servings
A gooey caramel filled Eastr egg on top of a cupcake.
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Thermomix Easter Egg Cupcakes

Our Thermomix Easter Egg Cupcakes are the perfect Easter treat!
Course Cakes
Cuisine Easter
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 serves
Calories 420kcal
Cost $5

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

RECIPE NOTES & 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.

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