Surprise Easter Egg Cakes
Are you looking for an easy recipe for entertaining this Easter ? This recipe for Surprise Easter Egg Cakes is great for children or adults. It can be made into different sizes and is made from store cupboard ingredients. Best of all, everyone will love the surprise chocolate egg inside!
To make the Easter Egg cakes I used a basic sponge mixture ratio of 2 eggs to equal amounts or 115g of sugar, flour and baking spread. I prefer to use baking spread rather than butter for many reasons. Baking spread is economical, ready to use directly from the fridge and keeps the sponge light. I also find that I'm not looking for a buttery taste if I have a chocolate cake. Of course, you can use room temperature butter if you prefer.
Cream the baking spread or butter with the caster sugar until fluffy then add the eggs one at a time. Beat in well. Mix the cocoa powder with self raising flour and fold into the mixture. I used a large ice cream scoop to measure the mixture into five muffin cases but you could also make 10-12 cupcakes from the same mixture. Alternatively, use 170 g of sugar, flour and butter to 3 eggs and the mixture would make enough for a 7 inch or 18 cm sandwich cake. For a sandwich cake you would need to double the icing quantity to fill the cakes and ice the top.
The next bit is the surprise. I used Milky Bar mini eggs and pushed one into the centre of the muffins but you could add a couple more. Just make sure they are not too close together or it will effect the cake holding together. Whichever shape you decide to bake they all go in the oven at 180 C but timings will vary. Cupcakes about 12 minutes, muffins about 20 minutes and sandwich cakes 20-25 minutes, or until a skewer inserted comes out clean.
When the cakes are cooked place them on a rack to cool while you make the icing. Mix 2 tablespoons of cocoa powder with 350g of icing sugar then beat together with baking spread or softened butter. You might need to add a splash of milk to get the correct consistency.
I used a large star icing nozzle to create a nest shape on top but you don't need to be an experienced cake decorator for these Surprise Easter Egg Cakes. You can also smear the icing on top with a knife then use a fork to give it some texture or put the icing in a sandwich bag and cut the corner off as a makeshift icing bag. Either way this is a great project to make with the children over the holidays as they will love mixing and decorating these!
I decorated each Easter egg muffin with 3 Cadbury's Mini Eggs but you can use any type of egg decoration.
How long will these Surprise Easter Egg Cakes last?
They will keep iced in an airtight tin for 2 or 3 days or you could freeze the cakes without icing and decorate them later.
If you like my Surprise Easter Egg Cakes you may also like to try Easter Chocolate Bundt Cake with Ganache.
Don't forget to Pin the recipe for later!
Surprise Easter Egg Cakes
For the cakes
- 2 tbsp unsweetened 70% cocoa powder
- 2 eggs
- 115 g butter or baking spread
- 115 g caster sugar
- 115 g self raising flour
- 5 Milky Bar Mini Eggs or similar
For the decoration
- 350 g icing sugar
- 55 g butter or baking spread
- 2 tbsp cocoa powder
- a little milk if required
- 15 Cadbury's Mini Eggs
- Preheat the oven to 180 C and line a muffin tin with five paper cases.
- Cream together the butter and sugar then beat in the eggs one at a time.
- Mix together the cocoa and flour and fold into the mixture.
- Divide the mixture between the muffin cases.
- Place a Milky Bar egg into the middle of each cake.
- Bake for 15-20 minutes until a skewer inserted comes out clean.
- Put the muffins on a wire rack to cool.
- Make the icing by combining the cocoa and icing sugar together until well mixed.
- Cream the butter and mix in the icing sugar until the buttercream is well mixed. Add a small amount of milk if it's too stiff.
- Use a large star nozzle to add circles of icing to make a nest and tip each cake with 3 eggs.
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