White Chocolate Easter Egg Cupcakes


White Chocolate Easter Egg Cupcakes are the perfect cute and yummy treat for your Easter celebration. Decorated with grated chocolate as a nest and small Easter eggs.


For the Cupcakes:

  • 1 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermelted
  • 1 cup sugar
  • 3/4 cup buttermilkor whole milk
  • 1/4 cup sour cream
  • 2 teaspoons vanilla
  • 2 egg whites

For the Frosting:

  • 2/3 cup white chocolate chips, melted(~4 ounces)
  • 5 ounces cream cheeseroom temperature
  • 3 tablespoons butterroom temperature
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups powdered sugar
  • 1-2 tablespoons milk

For the Topping:

  • 1 ounce chocolate almond bark
  • 24-36 Cadbury Mini Eggs


For the Cupcakes:

  • Preheat oven to 350 degrees F. Line muffin tins with cupcake liners (12 regular, 48 mini, or a combo of 6 regular and 24 mini).
  • In a mixing bowl, combine flour, baking powder, baking soda, and salt.
  • In another bowl, melt butter and whisk in the sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients to the dry and mix until just combined. Set aside.
  • With an electric mixer, beat egg whites until soft peaks form. Fold into the batter until combined.
  • Spoon batter into cupcake liners (I like to use an ice cream scoop for the regular size cupcakes and a cookie scoop for the mini). Bake mini cupcakes for 9-11 minutes and regular cupcakes for 15-18 minutes until toothpick comes out clean. (If you are baking mini and regular cupcakes, bake the mini ones first and then the regular.)

For the Frosting:

  • Melt the chocolate in the microwave on low in 20 second increments, stirring after each. Let the chocolate cool slightly for about 2 minutes so it is not too hot that it melts the butter and cream cheese.
  • In a mixing bowl, beat butter and cream cheese on medium speed for 1 minute. Add the melted chocolate and vanilla and beat anther minute. Beat in the sugar a little at a time, mixing until until light and fluffy. Add milk 1 tablespoon at a time if needed to reach desired consistency. Place in a piping bag with tip and pipe onto the cupcakes.

For the Topping:

  • Using a vegetable peeler, shave the chocolate to create long chocolate shavings. Sprinkle over the freshly piped frosting and then top with Cadbury Mini Eggs.
  • Store white chocolate cupcakes in the fridge if not eating within 24 hours. Remove from fridge 30-60 minutes before serving to allow cupcakes to come to room temperature.

website: www.garnishandglaze.com

How useful was this recipe?

Click on a heart to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.