Easter Cupcakes
Serves 6 | with Chocolate Fudge Frosting and Mini Eggs- Wheat
- Egg
- Milk
- Soy
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Triticale
- Almonds
- Cashews
- Hazelnuts
Nothing says Easter like chocolate on chocolate! These moist cupcakes are topped with rich chocolate-sour cream fudge frosting and finished with festive mini eggs. Ingredients: Chocolate Mini Eggs (sugar, milk ingredients, modified palm and modified vegetable oil, unsweetened chocolate, cocoa butter, soy lecithin, gum arabic, natural and artificial flavours, titanium dioxide, tartrazine, brilliant blue fcf, allura red) (milk, soy) • All-purpose flour (wheat) • Icing sugar (sugar, corn starch) • Grade A egg • White sugar • Bittersweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin, natural vanilla extract) (soy) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Brown sugar (cane sugar, molasses) • Cocoa powder • Baking powder • Instant coffee • Baking soda.
Ingredients
1.2 cup
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
¼ cup
Cocoa Powder
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1.7 g
Espresso Powder
⅓ cup
Brown Sugar
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
½ cup
White Sugar
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Egg
(Contains: Egg)
2 unit(s)
Sour Cream
(Contains: Milk May be present: Milk)
1.44 g
Baking Soda
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
4 g
Baking Powder
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
1 cup
Icing Sugar
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
½ cup
Bittersweet Chocolate Chips
(Contains: Soy May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
151 g
Chocolate Mini Eggs
(Contains: Milk, Soy May be present: Peanuts, Almonds, Cashews, Hazelnuts)
Not included in your delivery
6 tbsp
Oil*
0.35 tsp
Salt*
4 tbsp
Butter*
(Contains: Milk)
1 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 350ºF.
- Remove 4 tbsp (8 tbsp) butter from the fridge and set aside in a warm place to soften.
- Line a 12-cup muffin pan with paper liners. (NOTE: If you don't have paper liners, you can grease the pan with 2 tsp butter). (NOTE: For 12 servings use two muffins pans or bake recipe in batches.)
- To a small bowl, add 1/2 cup (1 cup) hot water, then add espresso powder. Stir until dissolved.
- To a large bowl, add 1 cup plus 2 tbsp (2 1/4 cups) flour, cocoa powder, white sugar, baking powder, 1/4 tsp (1/2 tsp) baking soda and 1/4 tsp (1/2 tsp) salt. Whisk thoroughly to combine.
- To another large bowl, add eggs, half the sour cream, 1/3 cup (2/3 cup) brown sugar and 1/3 cup (2/3 cup) oil. Whisk until combined.
- Add sour cream mixture to the bowl with dry ingredients, then mix with a spatula until combined. Slowly pour in hot espresso mixture, whisking constantly until combined.
- Divide batter evenly between liners. (TIP: Roughly 1/4 cup of batter per cupcake!)
- Bake in the middle of the oven for 15-20 min until slightly domed and a toothpick inserted into the centre comes out with a few moist crumbs attached.
- Transfer muffin pan to a wire rack until cupcakes are fully cooled.
- Meanwhile, to a small microwave-safe bowl, add chocolate chips. Microwave in 10-20 second increments, stirring after each, until melted and smooth.
- To another large bowl, add softened butter and melted chocolate. Using an electric hand mixer, beat for 2-3 min, until creamy and fluffy. Slowly beat in icing sugar and 1/8 tsp (1/4 tsp) salt until combined, then beat in remaining sour cream and 1 tbsp (2 tbsp) milk until creamy and smooth.
- Once cupcakes have fully cooled, remove from muffin pan and spread chocolate fudge frosting over top.
- Arrange cupcakes on a large platter or board, then top with mini eggs.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The cupcakes were excellent, with the muffins turning out great despite some finding the frosting too sweet.
- Ease of prep: Some customers were surprised they had to bake the cupcakes themselves, indicating a need for clearer expectations.
- Suggestions: Consider including muffin papers in future kits to improve the baking experience.
