Best Tasting Easter Egg Filled Cupcakes

What do you need for Easter Surprise Cupcakes

For the preparation of these Easter Egg Filled Cupcakes you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):

• Flour, butter, sugar, and eggs - The ingredients you always use when baking a (cup)cake. Make sure everything is at room temperature. That way you'll get a smooth and moist cake.

• Baking powder - To get more airiness in your cake. You can substitute the flour and baking powder with 2 cups of self-rising flour.

• Vanilla extract - To give your cupcake a hint of vanilla. If you don't have vanilla extract? Substitute it with two teaspoons vanilla sugar.

• Chocolate eggs - You need 12 chocolate eggs for this recipe. And of course, you can use the flavor you like: white, milk, dark, or hazelnuts. Don't use chocolate eggs with a soft filling.

• Confectioner's sugar, butter, and vanilla extract - Make a delicious buttercream with these ingredients. Make sure the butter is at room temperature, so you can mix it well.

How to make Chocolate Egg Stuffed Cupcakes

A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.

Step 1 - preparation

1. Put the paper forms into the cupcake tin (12 holes). And preheat the oven to 355 °F (180 °C).
2. Put the flour and baking powder in a bowl.
3. Add the salt.
4. Mix everything.

Step 2 - Mix all liquid ingredients

1. Put the butter and sugar in a bowl and mix everything for two minutes at high speed.
2. Mix until the butter and sugar are creamy.
3. Add the eggs one by one. Add the next egg when the previous one is incorporated.
4. Pour the vanilla extract into the batter. Mix for one minute at high speed.

Step 3 - Mix the flour through the batter

1. Mix half of the flour through the batter and then mix for fifteen seconds at low speed.
2. Pour the milk with the batter and mix for ten seconds.
3. Add the remaining flour to the batter.
4. Mix on low speed until the flour is incorporated into the batter.

Step 4 - Fill the form with batter and bake

1. Fill the cupcake form with two tablespoons of batter.
2. Put a chocolate egg in the middle of the batter.
3. Divide the remaining batter into the cupcake forms. Bake in the oven for 20 minutes. Check with a satay pricker if the cupcakes are done. Put the pricker into the middle of the cupcakes. The pricker should be dry and clean (otherwise bake for another two minutes and check again).
4. Let the cupcakes stand for five minutes and get them out of the baking tin. Let them cool down on a rack to room temperature.

Step 5 - Prepare the butter cream

1. Mix butter in a bowl for two minutes at high speed. Add confectioner's sugar one tablespoon at a time, until all the sugar is added.
2. Add, while still mixing, the vanilla extract.
3. Pour the hot water into the bowl and mix at high speed for a minute.
4. Put the buttercream in a piping bag. When it's very soft put it in the refrigerator for fifteen minutes to harden. I used a Wilton piping mouth 1A in combination with a big adapter.

Step 6 - Decorate!

1. Pipe buttercream on the cooled Easter Egg filled Cupcakes.
2. Add a chocolate egg on the top of the buttercream.