Easter Surprise Cupcakes

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These cupcakes are like an Easter egg hunt – there is a chocolate egg baked inside! Easier to find and so very delicious to eat.  Go a little crazy with the frosting and use food coloring of your choice for a rainbow of colors.  This recipe is courtesy of the folks at Domino Sugar.


  • 2/3 cup – butter or margarine, softened
  • 1 cup – firmly packed Domino® Light Brown Sugar
  • 3/4 cup – Domino® Granulated Sugar
  • 2 – eggs
  • 1 teaspoon – almond or vanilla extract
  • 2 3/4 cups – all-purpose flour
  • 2 1/2 teaspoons – baking powder
  • 1 teaspoon – salt
  • 1 1/4 cups – milk
  • 24 – unwrapped small chocolate eggs
  • Buttercream Frosting (below)


Preheat oven to 350°F. Grease 24 medium muffin tins or line with paper baking cups.

Mix butter, sugars, eggs and extract in large mixing bowl until blended. Beat on high speed, scraping bowl occasionally, 5 minutes. On low speed, beat in flour, baking powder and salt alternately with milk.

Fill muffin cups 1/3 full and place unwrapped chocolate egg in center of each. Top with remaining batter, until 2/3 full. Bake 18-20 minutes or until top springs back when touched. Cool.

Buttercream Frosting: Combine in large bowl, 1 (1 lb.) pkg. Domino® Confectioners Sugar (approx. 3 3/4 cups), 1 teaspoon vanilla extract, 1/2 cup softened butter and 3-4 tablespoons milk. Beat at medium speed 1-2 minutes until creamy. Frost and decorate as desired.

Makes 24 cupcakes.


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