Chocolate Egg Stuffed Cupcakes

Chocolate Egg Stuffed Cupcakes are a festive Easter treat! Vanilla cupcakes stuffed with a chocolate egg and topped with buttercream and sprinkles.

Course Desserts

Cuisine American

Keyword buttercream frosting, chocolate egg, cupcakes, Easter, easter candy, vanilla

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 276kcal

Preheat oven to 350 degrees. Place cupcake liners in the tin.
Make the cupcakes. Beat sugar and butter until light and fluffy. Add eggs and egg white one at a time. Add 1 teaspoon vanilla.
In another bowl sift together flour, baking powder and salt. Add 1/2 of the flour mixture to the sugar mixture. Stir in 1/4 cup milk. Add remaining flour mixture. Beat until smooth.
Fill each liner 2/3 of the way full. Press 1 egg into each cupcake, remember the eggs don't need to be completely covered.
Bake in preheated oven for 15-20 minutes or until a toothpick inserted in the cupcake comes out with just a few crumbs on it. I find that if it is too clean, my cupcakes come out dry.
To make the frosting, beat together powdered sugar and butter until fluffy. Add in vanilla and one tablespoon of milk. Beat together until stiff and spreadable. If too dry add remaining tablespoon of milk.
Separate frosting into different bowls and add a few drops of different colored food coloring.
Spread frosting on cupcakes or use a piping bag. Top with sprinkles.

To get the look for the frosting on these cupcakes I used a piping bag fitted with a Wilton 1M tip.