Description
Speckled Egg Easter Cupcakes have a rich chocolate base, a soft and creamy robin’s egg blue buttercream, and a hand-speckled finish that makes every single one feel a little special.
Ingredients
Scale
- Unsalted butter
- Light brown sugar
- Eggs (room temperature)
- Self-raising flour
- Cocoa powder
- Melted dark chocolate (60% cocoa)
- Butter (softened, for buttercream)
- Icing sugar (sifted)
- Blue food colouring
- 1 tbsp cocoa powder (for speckle)
- 1 tbsp water (for speckle)
- Mini Easter chocolate eggs
Instructions
- Preheat oven to 180°C and line a cupcake tray.
- Cream butter and light brown sugar until pale and creamy.
- Add eggs one at a time, mixing well after each addition.
- Fold in self-raising flour, cocoa powder, and melted dark chocolate.
- Divide batter into cases, filling two thirds full.
- Bake for 18 minutes or until a skewer comes out with moist crumbs.
- Cool completely on a wire rack.
- Beat softened butter and icing sugar until smooth buttercream forms.
- Add blue food colouring gradually to achieve robin’s egg shade.
- Pipe buttercream onto cooled cupcakes.
- Mix cocoa powder and water to form a thin paste.
- Flick mixture over cupcakes using a brush for speckled effect.
- Top each cupcake with 1–2 mini Easter eggs.
Notes
Do not overmix the batter. Let cupcakes cool fully before frosting. Practice speckling technique on paper first for best results.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg