Easter Mini Egg and Peep Cupcakes (Devil’s Food Cupcakes and Vanilla Buttercream)

I’ve decided that Easter is my favorite holiday.  There’s chocolate and bunnies and Mini Eggs (my fav candy of all time).  All good things in my book.  But then you add the cute factor with little girls dressed up in beautiful pastel dresses and boys in dress shoes and ties.  For a holiday, it doesn’t get much better than that.  Easter is all about the cute.


Did I mention my birthday sometimes falls on Easter?  This year it’s on the Saturday before Easter so I still get a long weekend for my birthday.  Woo Hoo!


I have had these cupcakes in my head for a long time and then BOOM it’s a week before Easter and I haven’t made them.  These are cupcakes for the decorating challenged.  (which I totally am).  There is a hidden layer of mini eggs too.


All you need is a cupcake, some buttercream, food coloring, Mini Eggs and Peeps.  I used a Wilton multi opening tip. #233 to pipe the grass but you could pile on the frosting and decorate too.


I loved the crunch of the Mini Eggs hidden under the grass on the cupcakes.  Totally unexpected and so good.  The devils food was tasty though a little crumbly.  These are more a plate cupcake instead of a handheld.  The cupcake recipe seems a little complicated but once you get into it’s actually really easy.  I thought they were just so cute and pretty.

Devils Food Cupcakes – makes 12 regular size cupcakes

1 oz dark chocolate – chopped
1/4 c + 2 tbs dutch processed cocoa powder
1/2 c hot coffee
1 egg + 1 egg yolk – room temp
2 tbs sour cream – room temp
1 tsp vanilla
1 c + 2 tbs all purpose flour
3/4 c packed light brown sugar
1/2 tsp baking soda
1/4 tsp salt
1 c butter – room temp

1 cup Mini Eggs – chopped separated into 2 1/2 cups

Vanilla Buttercream

1/2 c butter – room temp
3 cup confectioners sugar
2 tsp vanilla extract
1 -2 tbs milk to thin
green gel food coloring

Peeps and Mini Eggs to decorate.

Devil’s Food Cupcakes

Preheat oven to 350 F.  Move rack to the middle position.  Line your tins with cupcake liners and set aside.

In a medium bowl add chopped chocolate, cocoa and hot coffee.  Whisk until the chocolate is all melted.  Set aside.

In another medium bowl whisk together your egg, egg yolk and sour cream..  Add 1/2 your chocolate mixture and whisk until combined.

In the bowl of a standing mixer add brown sugar, flour, baking soda, and salt.  Mix on low for 30 seconds.  Add your butter and remaining chocolate mixture.  Mix until well combined, scraping down the bowl.

Add in your egg mixture (egg, sour cream and 1/2 chocolate mixture) in 2 parts, turning off your mixer inbetween.  Make sure to scrape down the bowl to ensure everything is mixed well.  Once all your egg is added increase speed to medium and mix for 45 seconds.  Batter will be fluffy and you will want to eat it.

Fold in 1/2 c mini eggs.

Divide batter evenly between your 12 cupcake liners.  They will end up about 3/4 full.

Bake for 18-20 minutes until a toothpick inserted comes out clean.  Let cool before decorating.

Vanilla Buttercream

With an electric mixer cream butter.  Sift in icing sugar and add vanilla.  Mix until well combined.  Add in your food coloring and mix until you get the shade of green you want.  Add in your milk to thin if necessary.

Cover your cupcakes with about a tablespoon or so of frosting.  You just want enough for your Mini Eggs to stick to.  It doesn’t have to be perfect and your cupcake will show through.  It’s ok.  Now some of your chopped Mini Eggs to cover the top.

Place the rest of your frosting into a piping bag and holding upright pipe grass onto the top of your cupcake.  I found the best way was to start from the outside and work your way in.  It is very forgiving. Add on your Peeps and Mini Eggs.

Store in an airtight container.  Best served at room temp.

Devil’s Food Cake From Sprinkle Bakes