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A eye level photo of 3 cupcakes on a granite surface.

Easter Cupcakes with Caramel Filled Chocolate Cups

A super naughty treat for Easter. Beautifully baked cupcakes with buttercream and caramel filled Easter eggs on top to finish it all off.

Course Dessert
Cuisine Not Specific
Keyword Easter cake, Easter dessert, easter egg recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 cupcakes
Calories 757 kcal
Author Nicolas


The Cupcakes:

  • 4 large eggs
  • 1 egg yolk
  • 225 g of butter at room temperature
  • 225 g of caster sugar
  • 2 tablespoons of freshly squeezed orange juice
  • 1 teaspoon of vanilla extract
  • 225 g of self-raising flour
  • A pinch of salt

The Buttercream Frosting and Toppings:

  • 200 g of butter softened
  • 400 g of icing sugar sifted
  • At least 5 medium sized hollow Easter eggs cut in half
  • Store bought caramel sauce


The Cupcakes:

  1. Pre-heat your oven to 160 degrees Celsius (325 degrees F).
  2. Beat your eggs and the egg yolk in a bowl or measuring jug. 

  3. Get a muffin tray, and fill 10 muffin moulds with a muffin case.

  4. Beat the butter in a large mixing bowl until pale, then add your sugar. Beat the butter and the sugar together until light and fluffy, and until the mixture increases in volume a little bit.

  5. Add the beaten egg bit by bit, beating through well after each addition. Next, add your orange juice and your vanilla extract then beat through one last time.

  6. Sift in your self-raising flour and a pinch of salt, then use a wooden spoon or spatula to gently fold the dry ingredients through.

  7. Fill your muffin cases with your cake batter a little more than 3 quarters of the way up. Then, bake in the oven for 1 hour.

  8. Test to see if the cupcakes are cooked by sticking a skewer through the middle of one, leaving it for 2 seconds and pulling it out. If the skewer is clean, then your cupcakes are cooked.

  9. Transfer the skewers onto a cooling rack and set aside.

The Buttercream and the Toppings:

  1. Beat the butter in a large bowl for about 5 minutes until nice and pale, increased in volume and has a really nice cream like texture.

  2. Add your sifted icing sugar bit by bit, beating through well after each addition.

  3. Once the cupcakes have cooled down, you can spoon the buttercream over the top, or you can fill a piping bag with a star nozzle and pipe the frosting on top.

  4. When you've frosted all of your cupcakes, put your halved chocolate Easter eggs on top to make them like little mini cups.

  5. Finally, pour the caramel sauce inside the chocolate cups and serve.

Recipe Video

Recipe Notes

  • Wait for the cake to cool before you add the frosting.
  • If it's a hot day and the buttercream feels too loose, put it in the fridge for a few minutes.
  • If you didn't leave the butter out of the fridge in advance for it to come to room temperature, you can pulse it in the microwave 5 seconds at a time until it's softened. Make sure it doesn't melt.
Nutrition Facts
Easter Cupcakes with Caramel Filled Chocolate Cups
Amount Per Serving
Calories 757 Calories from Fat 353
% Daily Value*
Fat 39.2g60%
Saturated Fat 22.7g142%
Cholesterol 187mg62%
Sodium 362mg16%
Potassium 88mg3%
Carbohydrates 99.1g33%
Fiber 0.8g3%
Sugar 62.2g69%
Protein 6.2g12%
Calcium 30mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.