Chocolate and Vanilla Marble Cupcakes with Mini Egg Blizzard Frosting

A pretty Easter baking project perfect for keeping the children happy over the holidays, these chocolate and vanilla cupcakes are topped with a frosting that’s a nifty way of using up all those mini eggs.

There’s nothing quite like bashing up a clutch of chocolate eggs with a rolling pin. The kids will LOVE it too. Gets rid of all that end-of-term tension! Just make sure they don’t start bashing each other…

Making two-tone cupcakes is also lots of fun, and really not tricky at all. In fact it just creates more jobs for little hands, which is exactly what you want to keep them busy.

Chocolate and Vanilla Marble Cupcakes with Mini Egg Blizzard Frosting

Makes 12
Prep time: 15 mins
Cook time: 20 mins

Ingredients

For the cupcakes
125g butter, softened
125g caster sugar
2 eggs
vanilla extract
125g self raising flour
2 tsp cocoa powder

For the frosting
125g butter, softened
250g icing sugar
1-2 tbsp milk
100g Cadbury’s Mini Eggs, plus extra for decorating

Method

1. To make the cupcakes: pre-heat the oven to gas 4. Cream the butter and sugar with an electric mixer until pale and fluffy, gradually add the eggs and a few drops of vanilla extract until combined. Mix in the flour.

2. Transfer about a third of the cake batter into another bowl. In a cup mix the cocoa powder with a tablespoon of boiling water to make a paste, then tip into the smaller amount of cake batter and mix thoroughly.

3. Line a 12 hole baking tin with paper cases. Spoon a teaspoon of vanilla batter into each case, followed by a teaspoon of chocolate batter, finishing off with a teaspoon of vanilla batter until it’s all used up. You don’t need to swirl them.

4. Bake in the oven for 15-20 minutes until springy to the touch. You can test if they’re cooked by sticking a cocktail stick into the centre of each sponge and it comes out clean. If it comes out with raw cake batter on let them cook for 2-3 more minutes. Once they’re done, remove from the oven and allow to cool in the tin for 5 minutes, before transferring them to a cooling rack.

5. To make the frosting: rub the butter and icing sugar together in a bowl using the back of a wooden spoon before whisking it up with an electric mixer with a little milk to get it nice and fluffy.

6. Put the mini eggs in a plastic bag and bash them to pieces with a rolling pin. Then tip into the bowl of frosting and fold them in.

7. Spread a generous layer of frosting on top of each cupcake using a palette knife, and then nestle a mini egg on top as a final flourish.

Get the look…

I was very kindly sent the gorgeous pastel partyware that I used to style these images from My Little Day, a French website who specialise in the most gorgeous party kits.

If you’ve got any Spring and Summer birthday parties coming up, i’d really recommend a little nosy around their website for inspiration.

Mini Egg Madness

For even more ways to use mini eggs, check out these recipes:

Mini Egg Rocky Road – The Good Food Channel

Mini Chocolate Egg Cookies – United Cakedom

Sticky Chocolate Easter Nest Cupcakes – Maison Cupcake

Easter Nest Chocolate Tarts – Emily’s Recipes and Reviews

Mini Egg Brownies – My Fussy Eater

Hazelnut Easter Egg Cake – Recipes From A Pantry

Malt-easer Tray Bake – Foodie Quine

Surprise Easter Egg Cupcakes – Tin and Thyme

I’m entering this recipe into Bake of the Week, a fun blogging linky hosted by Maison Cupcake and Casa Costello