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Colorful speckled egg Easter cupcakes decorated for spring celebrations

Speckled Egg Easter Cupcakes

Festive and fun chocolate cupcakes topped with creamy robin’s-egg buttercream and speckled for a playful touch, perfect for Easter celebrations.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 150 g Unsalted butter / baking spread High-quality unsalted butter recommended.
  • 150 g Light brown soft sugar Moist brown sugar recommended for better texture.
  • 3 pieces Medium eggs Use room-temperature eggs for best results.
  • 125 g Self-raising flour If using plain flour, add 1½ tsp of baking powder.
  • 25 g Cocoa powder Used for chocolate flavor.
  • 100 g Dark chocolate (melted) Use chocolate with at least 60% cocoa.
For the Buttercream
  • 200 g Unsalted butter Softened and smooth for buttercream.
  • 400 g Icing sugar Sifted for smooth mixing.
  • 1 tsp Vanilla extract For flavor.
  • a few drops Blue food colouring To achieve robin's-egg color.
For Decoration
  • 1 tbsp Cocoa powder (for speckle) Mixed with water to create speckle.
  • 1 tbsp Water To mix with cocoa powder.
  • 12-24 pieces Easter chocolate eggs Used for topping.

Method
 

Preparation
  1. Preheat the oven to 180ºC (160ºC fan) and line a 12-hole muffin tray with paper cases.
  2. In a large bowl, beat 150 g butter and 150 g light brown sugar until pale and creamy.
Mixing
  1. Add 3 eggs, 125 g self-raising flour, 25 g cocoa powder, and 100 g melted dark chocolate. Mix until just combined.
  2. Portion batter evenly into the cupcake cases, filling each about two-thirds full.
Baking
  1. Bake for 18–22 minutes until a skewer inserted comes out with a few moist crumbs.
  2. Remove from the oven and let cool on a wire rack.
Preparing Buttercream
  1. Beat 200 g butter until very smooth and pale.
  2. Add 400 g icing sugar and 1 tsp vanilla extract, then beat until fluffy.
  3. Add blue food coloring to reach the desired color.
Decorating Cupcakes
  1. Pipe the buttercream onto the cooled cupcakes using a star tip.
  2. Prepare a cocoa paste by mixing 1 tbsp cocoa powder with 1 tbsp water. Flick this mixture over the buttercream to create a speckled effect.
  3. Top each cupcake with 1–2 mini Easter chocolate eggs.

Notes

Store frosted cupcakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze unfrosted cupcakes for up to 3 months. Bring to room temperature before serving.