Easter egg cupcakes

    1 hour 5 min

    These are very delicious cupcakes and if you have children they'll think they are the most delicious cupcakes in the whole world! Thought I'd get round to making these this Easter, as I made them last year too but never posted them! I made the cupcakes with peanut butter but you could leave this out if you have allergies. Chocolate buttercream is piped using a Willton multi-tip gives that great twig nest look.

    London, England, UK
    5 people made this

    Makes: 20 cupcakes

    • Peanut butter cupcakes
    • 3 eggs
    • 175g (6 oz) caster sugar
    • 175g (6 oz) self-raising flour
    • 175g (6 oz) butter or margarine, softened
    • 3 tablespoons peanut butter
    • Mini eggs, to decorate
    • Chocolate buttercream
    • 200g (7 oz) plain chocolate (at least 50% cocoa solids, I used 85%)
    • 110g (4 oz) butter
    • 500g (1 lb 3 1/2 oz) icing sugar
    • 5 tablespoons milk

    Prep:45min  ›  Cook:20min  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Lay out cupcake cases. If you use silicone you can lay them on a flat baking tray, if you use paper ones, I advise using a bun tin to make the cakes hold their shape.
    3. Whisk the eggs and sugar for about 4 minutes with an electric hand whisk and beat air into the mix so it fluffs up.
    4. Bit by bit, sieve in the flour and add bits of butter, whisking the mixture each time to ensure a smooth texture, until fully mixed. Finally, mix in the peanut butter.
    5. Spoon the mixture evenly into the cupcake cases, ensuring you smooth the tops down (it doesn't have to be perfect!).
    6. Put the cupcakes into the oven for 15 to 20 minutes until they feel spongy and the tops have got some colour. Once out of the oven, place on a wire cooling rack to cool down.
    7. To make the buttercream: melt the chocolate and 30g (1 oz) of the butter in a glass bowl set over a saucepan of gently simmering water, stirring until smooth. Remove from the heat and leave to cool down.
    8. In a large bowl, sieve the icing sugar and add the remaining butter plus milk and cooled chocolate. Whisk together with an electric whisk gently to keep the mixture smooth and prevent too many air bubbles getting in. It also stops the icing sugar causing a storm in the kitchen!
    9. Fill your piping bag with the buttercream, using about half at a time or it's too hard apply the right pressure. Holding the piping bag upright, pipe a little squidge in the middle, then very slowly pipe the nest, building up the side of the nest bit by bit rather than going round and round. The pressure you apply will give it the "spaghetti" look.
    10. Finish off by putting two mini eggs in each nest!


    I used a multi tip piping tip like Wilton #233. Please if you have children make it with them, it is much more fun!!!

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    Reviews in English (2)


    Followed the recipe for the cupcakes and I love them! Just ate them plain, sooo yummy! Thanks for the recipe x  -  24 Feb 2015


    If do you have make it, please share your comments down here, I would like to hear from people if they like my recipes!!!  -  05 Mar 2014

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