In this post, I am going to show you how to make the best chocolate filled cupcakes for Easter or any other occasion. They are both easy and fun to make, and they are the perfect treat for kids.
And if you think that making the grassy icing will be difficult, think again, there isn’t anything technical to it at all. I will show you just how easy it is, take a look at the video below.
How to Fill the Cupcakes
Ok, so once you have made your batter and have filled up all of the muffin cases. Filling the cupcakes is as simple as pushing an Easter egg in the middle of the raw cupcake before baking them.
Pro tip: when chocolate gets too hot, it stops melting and goes dry and crumbly instead. So I like to fill the cupcakes when the chocolate is nice and cold straight out of the fridge.
Now, there is another way to fill cupcakes, and that is by hollowing the cupcake out a little bit from the top down to somewhat the middle once baked. And then by filling that hollowed out section with whatever you wish, and finally, covering it up with some of the cored cake and with the icing.
You can use a cupcake corer to hollow out the cupcakes, I just used an apple corer, and a small knife will do the job too.
From there I just filled the cupcakes with caramel sauce that was sitting in my pantry.
Then simply cover up the hollowed bit with some of the cored cake bits and they’re ready to ice! And don’t do what I did, make sure you core the cupcake before you ice the cake.
This is what the inside of the cupcakes ended up looking like.
So if you prefer to fill the cupcakes this way, feel more than free to do so!
Can I use different Flavoured Easter Eggs?
You absolutely can! You can use fruity flavoured chocolate eggs, caramel flavoured, white or dark chocolate, any flavour you want!
And if you’re going to use the coring, here are some filling options to choose from:
- Caramel sauce
- Cream cheese icing
- Berries, such as strawberries or raspberries etc.
- Melted chocolate
- Lemon curd
How to make grass icing
You won’t believe how simple this is, so first, we make the buttercream by beating the softened butter by itself for 2-3 minutes until it goes pale, adding the icing sugar gradually whilst still beating, once the buttercream is made, add a couple of drops of green food colouring. You can a tiny bit more food colouring if you want a darker green colour.
Now that we have a nice green smooth buttercream, we can spread a nice layer of it over our cupcakes (make sure the cupcakes are cooled completely). You don’t need to add a super thick layer of buttercream but make sure you have a decent amount on the cupcake.
At this point, we want to add some green food colouring to our coconut and mix it through until we have green shredded coconut.
The buttercream on the cupcakes will then act as the glue when we dip the cupcake icing side down into the green coconut. The coconut will stick to the buttercream and then we’ll have our grassy look.
Can I Freeze These Cupcakes?
Feel free to freeze the cupcakes in advance. Let them slowly defrost in the fridge before you serve them.
Thank you so much for viewing this post. Before we get to the recipe, here are some other incredible recipes that you may want to try on Easter!
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Easter Egg Filled Cupcakes
- Cooking spray
- 225 g of self raising flour
- 115 g of caster sugar
- 1 teaspoon of salt
- 235 ml of milk
- 2 large eggs
- 115 ml of vegetable oil
- 10 small Easter eggs
- 125 g of butter softened
- 100 g of icing sugar
- Green food colouring
- 75 g of shredded coconut
Pre-heat oven to 175 degrees C (350 degrees F)
Get your muffin tin, then place a muffin case in 10 holes of the muffin tin. Then use your cooking spray to grease the inside of each muffin case so that you can easily peel them away from the muffins once they're cooked.
Put your self raising flour, caster sugar and salt in a large clean bowl and combine well.
Whisk the milk, eggs and vegetable oil together in another bowl.
Pour the wet ingredients in with the dry ingredients and mix beat together until you have a smooth batter.
Spoon or ladle the muffin batter into the muffin cases, filling them 3 quarters of the way up.
Push one Easter egg down in the center of each raw cupcake.
Bake the cupcakes for 30 minutes, make sure you place the tin on the middle rack of the oven. And test to see if the cupcakes are cooked by sticking a skewer in them. If the skewer comes out clean, the muffins are cooked.
Set the muffins aside to cool, put them in the fridge if you want to speed up the cooling process.
Use an electric mixer to beat the butter in a mixing bowl for a couple of minutes, until it goes nice and pale.
Add your icing sugar bit by bit, beating through after each addition.
Once all of the icing sugar is added, add your green food colouring and beat through.
Spread your green buttercream over the cupcakes.
Put your shredded coconut in a bowl, add 1 teaspoon of green food colouring and mix through until all of the shredded coconut is green.
Dip the cupcakes buttercream side of the cupcake down into the green shredded coconut so that a the coconut sticks to the icing. And then you should get icing that resembles grass.
Serve the cupcakes and enjoy!
- Put the Easter eggs in the raw muffins when they're cold, just to ensure that the chocolate doesn't overheat while the cupcakes are baking.
- Read through the “How to fill the cupcakes” section of the post to see how you can fill the cupcakes using the coring method.
- Feel free to use different flavoured Easter eggs.
- Bake the cupcakes on the middle rack of the oven.
- If you want to make these cupcakes in advance, you can freeze them.