Easter Egg Coffee Cupcakes
This Easter coffee cupcake recipe is moist, light, airy and the coffee buttercream compliments the mini chocolate eggs. Easter cupcakes are easy to make and taste delicious.
This Easter coffee cupcake recipe is deliciously moist and is super simple to make. Coffee cakes are one of the most popular recipes on the Love Food Feed website and for good reason. The moist coffee cake sponge topped with coffee buttercream frosting complements each other perfectly, leaving your sweet tooth completely satisfied.
You can buy the Galaxy chocolate golden mini eggs from most supermarkets, but if you can't find them locally, you can also buy them on Amazon. The mini eggs look so decadent on top of these Easter cupcakes. The coffee flavor you get from the cupcakes enhances the flavor of the chocolate, giving it a rich, chocolatey flavor too. Chocolate and coffee are a match made in heaven.
This was such a simple Easter egg-themed cupcake to make. Last year I was messing around trying out different Easter cupcake ideas like making little birds’ nests with shredded coconut and fondant bunny ears. Although they were really cute Easter cupcake toppers and fun to make, they took a lot of time to make and decorate. These mini egg cupcakes, however, were super simple to make and look great too. It means you will have extra time to bake a few extra Easter treats.
Cupcake making equipment
Using a stand mixer for making cupcakes makes light work of creaming the butter for both the cake batter and the buttercream. It takes about 4-5 minutes to cream butter; doing this by hand can make your arms ache. Some people love to hand mix everything, but for those on a schedule, a mixer is a must for cakes.
Preventing greasy cupcake cases
Have you ever made a batch of delicious cupcakes using beautiful cupcake liners only to take them out of the oven and see blotchy grease marks or, even worse, the liner itself is transparent? Next time you're baking a batch of cupcakes or muffins, sprinkle a little rice into the bottom of each cup of your cupcake baking tin, then place your cupcake liners as you normally would and fill with your cake batter. During the baking process, the rice under each cupcake liner will absorb the excess grease and moisture without burning. Using grease-free cupcake liners is another option if using the rice method isn't convenient.
Why Use an Oven Thermometer?
Did you know that most ovens don't reach the correct temperature; they are either much hotter or cooler than the oven dial reads. It's crazy to think that your oven might be the reason for your cupcakes not coming out of the oven perfectly every time. One of my ovens is out by a whopping 50 °C, so using a thermometer is a must (trust me). When it comes to baking accuracy, is everything, no one wants dry or even worse, undercooked cupcakes. To fix this oven temperature problem, you'll need to purchase an oven thermometer. An oven thermometer is an inexpensive kitchen must-have, simply place your thermometer into your oven and adjust the temperature as needed before baking.
Making the Perfect Cupcakes
Last year, I bought a set of three scoops from Amazon; the medium-sized cookie scoop is the perfect size for making cupcakes. The scoop helps keep the size of your cupcakes looking more uniform and professional. The cupcake icing nozzle I used was from my Russian pipping nozzle set set; it was perfect for the look I wanted. But with this set, there are so "many" different Easter cupcake ideas you can try. Once you have mixed up a big batch of icing, it becomes fun and mouth-watering to make all these different Easter treats. Lastly, I always store my cupcakes in a cake tin or a glass domed cake stand to keep my cupcakes nice and fresh for the next few days.
Easter Coffee Cupcakes topped with Mini Eggs
For the cupcakes
- First thing to do is preheat your oven to 180°c or 350°f.
- Grab yourself a muffin tin and line with paper cupcake cases, then set to one side.
- Next dissolve 2 tablespoons of coffee granules in 1 tablespoon of boiling water, set to one side to cool.2 tbsp Instant coffee, 1 tbsp Boiling water
- Grab yourself a large mixing bowl or stand mixer, and beat together the butter and sugar for a few minutes, until it is light and airy.200 g Unsalted butter, 200 g Caster sugar
- While the butter and sugar are being mixed, whisk 4 eggs in a jug.4 Medium eggs
- Now add in the eggs a little at a time until their incorporated into the cupcake mix.
- Next add in your flour and baking powder and mix again.200 g Self-raising flour, 1 tsp Baking powder
- Lastly add in the dissolved coffee and give it one last really good mix making sure that everything is incorporated.
- Divide the cake batter evenly between the cupcake cases to about ¾ full. I used a medium sized scoop when dividing my cake batter, this keeps all my cupcake the same size.
- Bake on the middle shelf of your oven for 20 minutes or until golden. To test if the cake is cooked, poke a cocktail stick or skewer into the centre of the cake, if it comes out clean the cake is done if there is a tiny bit of cake batter stuck to the pick pop it back into the oven for a couple more minutes.
- Once cooked, keep the cupcakes in the tin for a few minutes before emptying onto a wire rack to cool fully.
To make the Buttercream frosting
- Dissolve 2 teaspoons of coffee in 1 teaspoon boiling water.2 tsp Instant coffee, 1 tbsp Boiling water
- Cream the butter and icing sugar for a few minutes, until it’s light and airy.200 g Unsalted butter, 400 g Icing sugar
- Stir in the dissolved coffee until the buttercream is well combined.
- Add the butter cream to a pipping bag with a large star head nozzle attached.
- Pipe the coffee butter cream to the top of each cupcake.
- Lastly add a few chocolate mini eggs to top it off.Galaxy Mini Eggs
- Box up your cupcakes gift and enjoy.