It’s few days away before Easter 🐣 which still gives us time to think what we want to make for Easter. When you leave on your own, all occasions are celebrated differently. For my case, all the celebrations and meal or menu planning are scaled down .. to ONE! Or two. Everything is small batch and simple but still delicious.

For this coming Easter, I thought I’d make something just for ME 🙂 Yea, I know I should share but I can easily eat these by myself. So what are we making?

Easter Cupcakes, east & Quick!

Today we are making Small Batch Easter Caramel Egg Chocolate Cup Cakes. Yehey! A mini cakes just for us. You can make this into a 4-inch cake if you have that size of a pan. I feel that most of us would have muffin pan rather than a 4-inch cake pan so let’s make it into cupcakes.

A Small Batch of 2 Just for You!

I had been craving for a chocolate cake this past few days but I don’t want to buy anything outside. I have time on hand and making cupcakes are so easy so let’s just go for it. This is a small batch recipe that makes 2 regular size cupcakes just for you! Sometimes I call this single serve because I ate it by myself in one seating, dangerous!

Very Simple & Basic Ingredients

Let’s talk about the ingredients. They are pretty simple and basic but they yield a really nice soft cupcakes. I like that the cupcakes have a nice tight crumb and yet it is still soft. It has a nice lift to it, not flat at all but not too tall like a muffin. For something as simple as this, it taste great!

I like making this recipe when I have a chocolate cake craving but do not want to make a large cake. It is a mini cake which is just perfect to satisfy cravings without being overwhelmed.

Versatile Recipe for any Ocassion

I decorated the cupcake with Easter theme but you can use this base recipe and decorate for whatever occasion you want to celebrate. It’s your cake after all, do as you please.

Frost It!

Now let’s move on to the frosting. I do not like sweet frosting that is why I stay away from heavy buttercream frosting. I lean more on chocolate ganache if I want a really decadent chocolate frosting that is easy to make and not sweet. If I want a soft fluffy frosting, I would go for a flavored or plain whipped cream frosting. I could imagine a whipped chocolate frosting or espresso whipped cream frosting will be great for this cupcake too.

For this cupcake, I opted for a simple chocolate ganache frosting. I used a 70% chopped chocolate and used milk instead of cream. I have videos and posts on how to make chocolate ganache using milk or cream, have a look if you are interested.

You can frost this however you like. I think the chocolate ganache fits perfectly with this and it really satisfy my chocolate craving so I am pretty happy with it. The chocolate ganache wa thick and decadent, just how I like it.

Do You really Need Caramel Eggs?

Now the Caramel Eggs. Do you really need to put caramel eggs? Well, not really. I have a bag on hand and I thought this will be a great way to use it for Easter theme. You can use other chocolate or toppings you like. I used my leftover sprinkles which matches with the Easter theme so in the end they all tie up together.

Other Easter Treat Options

If you are not feeling like making cupcakes for yourself, I have quite a few Easter treats in my website. Have a look at the featured posts below for some ideas.

Ingredients for Easter Caramel Egg Chocolate Cupcake

• Vegetable Oil – This produces the soft moist cupcake
•  Egg White – Instead of using the egg yolk, we are using the egg white for a softer fluffier cup cakes.
• Milk – for a lighter cake batter
• Vanilla Extract & Instant Coffee Powder – For additional flavor.
• Granulated Sugar – To sweeten the cupcakes
• All-Purpose Flour – This is the base dry ingredient of the cupcake
• Salt – A little salt goes a long way to enhance the taste, so do not skip
• Baking Powder – This acts as the leavening agent.
• Unsweetened Cocoa Powder – For the chocolate flavor
•  1 Batch of Chocolate Ganache Frosting (or any frosting you like) – for coating the top of the cupcakes. You can replace this with other frosting that you like. Check my other recommendations at the end of this post

How to Make Easter Caramel Egg Chocolate Cupcake

• Wet Ingredients: In a bowl, which oil, egg white, vanilla extract and milk.
• Next work on the dry ingredients. To keep the cleaning easy, let’s use just one bowl. Add the all-purpose flour, salt, baking powder and instant coffee powder (if using). Sift the the cocoa powder. Gently mix until combined. Now you have a basic chocolate cupcake batter. Divide into 2 muffin tin holes with liner and stuff the center with caramel egg. and bake. Before decorating, make sure  that the cup cake is completely cooled. 
• Let’s make the frosting. To keep it simple, we shall use chocolate ganache for frosting the top. We don’t need a lot, just enough to coat the top so that the sprinkles will have something to stick to. I have a separate post on how to make chocolate ganache using cream or using milk. They’re both very detailed and you will get a lot of information not only on how to make it but also how to use it. Be sure to check those post. You can use the chocolate ganache to coat the top, but like to make it into a whipped chocolate ganache for a lighter frosting. You can easily do this by adding whipped cream and mixing it until light and fluffy.
• Let’s decorate! The fun part is the decorating. Spread the frosting on top of the cupcake. You can use other frosting, I will leave some suggestions at the end of this post. Sprinkle the entire top of the cup with chocolate sprinkles then arrange at least 4 pieces chocolate eggs on top. You can add more if you like, no judgement here, I add more than 4 myself a lot of times. That’s it!! You have now an adorable Easter themed chocolate cupcake, Enjoy! 

Ingredients:

•  2 tablespoon Flavourless Oil
• 2 tablespoon Milk
•  Egg White from 1 Egg – Room Temperature
•  1/2 teaspoon Vanilla Extract
• 3 tablespoon Granulated Sugar
•  1/4 cup All-Purpose Flour
• 1/2 teaspoon Instant Coffee Powder – optional
•   1/8 teaspoonSalt
•  1/8 teaspoon Baking Powder
• 2 tablespoon Unsweetened Cocoa Powder

Frosting Options:

•  1 Batch of Chocolate Ganache Frosting (or any frosting you like)

Instructions:

1.  Preheat oven to 350F/(175C).
2. Add Wet Ingredients: In a bowl, whisk the oil, egg white, vanilla extract and milk.
3. Mix Dry Ingredients: Add the sugar, all-purpose flour, salt, baking powder and instant coffee powder (if using). Sift the cocoa powder. Mix until combined.
4. Divide in Muffin Liner: Divide the batter into 2 portions. Stuff the center with caramel egg.
5. Bake for 18-20 minutes until a toothpick comes out clean.
6. Cool – Let cool completely before decorating

Makes 2 cupcakes

How to Make Whipped Chocolate Ganache Frosting

1. Make 1 batches of Chocolate Ganache Frosting. Click HERE for the recipe. I have video how to make chocolate ganache using milk or heavy whipping cream. Choose what suits your preference.

Let’s Decorate

When it comes to decorating this cupcake, it is pretty flexible. You do not have to stick to what I am using here, use what you have and use what you like.

• Spread the frosting on top of the cupcakes. I used a spoon to spread the frosting.
• Add sprinkles on top.
• Decorate with caramel egg. Enjoy!

My Latest Video:

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Frosting Suggestions:

• [VIDEO] How To Make Classic Chocolate Ganache & Tips on How To Use It
• [VIDEO] Small Batch Vanilla Buttercream Frosting
• [VIDEO] How to Whip Cream Successfully
• Small Batch Cappuccino Buttercream Whipped Frosting
• Classic Cream Cheese Frosting
• White Chocolate Buttercream Whipped Frosting
• Mocha Whipped Buttercream Frosting – Italian Meringue Style
• REAL Strawberry Buttercream Whipped Frosting (No Artificial Color)
• REAL Raspberry Buttercream Whipped Frosting, A Unique Buttercream Frosting That is Not Too Sweet
• Small Batch Cappuccino Buttercream Whipped Frosting

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