it's that time of year again.. chocolate mini eggs season! instead of just eating them by the mouth full, i decided it was time to bake with them. this shoot quickly turned into a full blown mini egg shoot, i think i could have done a whole blog post on them alone! cupcakes seemed like the perfect little treat for me.. err the easter bunny. a vanilla based cake with chunks of mini eggs, topped with a creamy vanilla buttercream swirl.

(makes 12 cupcakes)

for the cake

  • 1/2 cup unsalted butter, softened
  • 3/4 cups sugar
  • 1 egg
  • 1 egg white
  • 1 teaspoon pure vanilla extract
  • 1/4 cup vegetable oil
  • 1 1/4 cup all purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup chocolate mini eggs, roughly chopped

for the frosting

  • 1 cup unsalted butter, room temperature
  • 3 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 2-3 drops blue food colouring
  • 1/4 cup shredded coconut, for topping
  • 36 mini eggs, for topping


  • preheat oven to 325 degrees.
  • in the bowl of a stand mixer cream butter and sugar.
  • add the egg & egg white, mix until light and fluffy.
  • mix in vanilla and oil until combined.
  • in a separate bowl sift the flour, baking powder, and salt. gradually add to stand mixer at low speed, alternating with the milk.
  • beat until batter is smooth & fold in mini eggs.
  • divide batter evenly amongst 12 lined cupcake tins.
  • for the frosting add all ingredients in the bowl of a stand mixer and whip until light and fluffy, about 8-10 minutes.
  • frost as desired. sprinkle with shredded coconut & top with mini eggs.

like what you see? get it here. ceramics by the freaky raku!