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Recipes

Gluten Free Mini Egg Cupcakes Recipe – Easter Baking!

Gluten free Mini Egg cupcakes recipe with a creamy, gooey chocolatey middle. Thought that might get your attention! It’s the perfect Easter baking project and they’re super easy to make!

Gluten free Mini Egg Egg cupcakes recipe, anyone? If there’s one thing that aren’t hard to find in supermarkets at the mo, it’s mini eggs! And this is the ultimate little Easter baking project to take your mind off the rest of the world right now.

You simply can’t beat a gluten free Mini Egg cupcake. Adding Mini Eggs to anything instantly makes them fun, colourful, with a lovely, chunky texture and creamy milk chocolate taste.

And fortunately for us here in the UK, yes, Mini Eggs are gluten free! Easter is a great time to get reading all of the ingredients on packets as you’d be surprised what’s safe for us gluten free folks to eat.

For example, Terry’s chocolate orange is never gluten free… but at the time of writing, their chocolate orange mini eggs are! (I made some gf chocolate orange brownies with them that you can find here)

And yep, you can basically use whatever Mini Eggs you like for these cupcakes, so yeah, you can use the Terry’s chocolate orange mini eggs  or mini Creme Eggs too if you like!

But what are they like to eat? Well, despite being a modest-sized cupcake (you’ll only need a standard-sized muffin tray for this recipe) they’re packed with so much awesomeness.

First of all, the chocolate cupcake is lovely and light, super-chocolatey and conceals a creamy, chocolate ganache in the middle.

Then you’ve got a lovely, fluffy buttercream piped on top (hopefully to resemble an egg nest!) with a trio of Mini Eggs on top. Oh and a few smashed ones scattered for good measure.

And if you manage to get all of that one one bite… it’s the stuff that Easter baking dreams are made of! So onwards and upwards with the recipe and more importantly, your shopping list of everything you’ll need 👇🏻

So here’s everything you’ll need to make these! As mini eggs aren’t dairy free, I haven’t included ways in which you can make this dairy free.

But you can certainly make the cupcakes themselves dairy free just by using a block of Stork margarine instead of butter. And you can also use hard margarine instead of butter for the icing too.

Let me know if you need any more tips on making this dairy free and I’ll happily include them.

Anyway, here’s everything you’ll need for my gluten free Mini Egg cupcakes recipe 👇🏻

Ingredients for my gluten free Mini Egg cupcakes recipe

For the cupcakes

  • 200 g butter, softened
  • 200 g caster sugar
  • 4 medium eggs
  • 165 g gluten free self raising flour
  • 25 g cocoa powder, (ensure it’s dairy free if necessary)
  • 1/4 tsp baking powder
  • 1/4 tsp xanthan gum

For the chocolate ganache filling

  • 120g double cream
  • 120g chocolate (I use a 54% dark for this)

For the buttercream

  • 165g butter
  • 300g icing sugar
  • 100g dark chocolate
  • 2 tbsp milk

For the topping

  • mini eggs

Method for my gluten free Mini Egg cupcakes recipe

For the cupcakes:

  1. Preheat your oven to 180C (160C Fan) and place cupcake cases into your cupcake tin.
  2. Cream together your softened butter and sugar using an electric hand whisk. Do so until lighter in colour and fluffier in texture.
  3. Gradually add your eggs (I whisk briefly in between each addition).
  4. Sift your gluten free flour, cocoa, baking powder and xanthan gum and then mix with your electric hand whisk until combined.
  5. Spoon your mixture into your cupcake cases and place in the preheated oven for 20 minutes.
  6. After 20 minutes they should be cooked, remove from the oven and allow to cool briefly in the tin and then move the cases to a cooling rack.

For the ganache:

  1. Place the cream and chocolate (broken up into cubes) into a microwavable bowl. Heat for around 45 seconds in the microwave (you might want to mix half way through). After 45 seconds, remove from the microwave and whisk together until the chocolate has melted and the mixture is smooth.
  2. Place in the fridge for around 15 minutes to thicken slightly but not to get stiff. Keep it out of the fridge if it gets too thick, you want to drizzle it into the cupcakes soon!

For the buttercream:

  1. Place your butter in a stand mixer (or electric hand whisk if you don’t have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.
  2. Melt your dark chocolate (I do this is the microwave), put to one side to cool whilst making the rest of the buttercream.
  3. Add your icing sugar gradually to the butter (I do this in two stages). I mix each addition of icing sugar for around 3-5 minutes before adding the second half.
  4. Add in 1-2 tbsp of milk and briefly mix once again.
  5. Now add in your melted dark chocolate mix for a couple of minutes to combine. It should be the right consistency at this point. If you think it’s too thick you can add a tsp of milk. If too thin you can add more icing sugar. I like this thickness of buttercream for these as it means you can pipe a nest shape if you want to!

To assemble your cupcakes:

  1. Once the cupcakes are cool you need to make little holes in your cupcakes to fill with the chocolate ganache. I use one of my piping nozzles to gently push into the centre of the cupcake and remove a bit. You could use a knife and remove a little too. Just make sure you don’t go too deep as you need some of the cake beneath to hold the filling!
  2. Spoon a decent amount of your chocolate ganache into the hole you’ve made in each cupcake.
  3. Spoon your buttercream into a piping bag with a large star nozzle. Then pipe your buttercream on top.
  4. Finish with a few mini eggs and some crushed pieces of mini eggs too. Enjoy!

Aaand here’s the recipe card for a more condensed version of the recipe which you can also print too. Don’t forget to leave me a 5 star rating if you liked the recipe as it helps to encourage others to give it a try! 👇🏻

Gluten Free Mini Egg Cupcakes Recipe - Easter Baking!
Yield: 12-16

Gluten Free Mini Egg Cupcakes Recipe - Easter Baking!

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

Gluten free Mini Egg cupcakes recipe with a gooey, chocolatey middle! This is the ULTIMATE Easter baking project and easy to make too!

Ingredients

For the cupcakes

  • 200 g butter, softened
  • 200 g caster sugar
  • 4 medium eggs
  • 165 g gluten free self raising flour
  • 25 g cocoa powder, (ensure it's dairy free if necessary)
  • 1/4 tsp baking powder
  • 1/4 tsp xanthan gum

For the chocolate ganache filling

  • 120g double cream
  • 120g chocolate (I use a 54% dark for this)

For the buttercream

  • 165g butter
  • 300g icing sugar
  • 100g dark chocolate
  • 2 tbsp milk

For the topping

  • mini eggs

Instructions

For the cupcakes:

  1. Preheat your oven to 180C (160C Fan) and place cupcake cases into your cupcake tin.
  2. Cream together your softened butter and sugar using an electric hand whisk. Do so until lighter in colour and fluffier in texture.
  3. Gradually add your eggs (I whisk briefly in between each addition).
  4. Sift your gluten free flour, cocoa, baking powder and xanthan gum and then mix with your electric hand whisk until combined.
  5. Spoon your mixture into your cupcake cases and place in the preheated oven for 20 minutes.
  6. After 20 minutes they should be cooked, remove from the oven and allow to cool briefly in the tin and then move the cases to a cooling rack.

For the ganache:

  1. Place the cream and chocolate (broken up into cubes) into a microwavable bowl. Heat for around 45 seconds in the microwave (you might want to mix half way through). After 45 seconds, remove from the microwave and whisk together until the chocolate has melted and the mixture is smooth.
  2. Place in the fridge for around 15 minutes to thicken slightly but not to get stiff. Keep it out of the fridge if it gets too thick, you want to drizzle it into the cupcakes soon!

For the buttercream:

  1. Place your butter in a stand mixer (or electric hand whisk if you don't have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.
  2. Melt your dark chocolate (I do this is the microwave), put to one side to cool whilst making the rest of the buttercream.
  3. Add your icing sugar gradually to the butter (I do this in two stages). I mix each addition of icing sugar for around 3-5 minutes before adding the second half.
  4. Add in 1-2 tbsp of milk and briefly mix once again.
  5. Now add in your melted dark chocolate mix for a couple of minutes to combine. It should be the right consistency at this point. If you think it's too thick you can add a tsp of milk. If too thin you can add more icing sugar. I like this thickness of buttercream for these as it means you can pipe a nest shape if you want to!

To assemble your cupcakes:

  1. Once the cupcakes are cool you need to make little holes in your cupcakes to fill with the chocolate ganache. I use one of my piping nozzles to gently push into the centre of the cupcake and remove a bit. You could use a knife and remove a little too. Just make sure you don't go too deep as you need some of the cake beneath to hold the filling!
  2. Spoon a decent amount of your chocolate ganache into the hole you've made in each cupcake.
  3. Spoon your buttercream into a piping bag with a large star nozzle. Then pipe your buttercream on top.
  4. Finish with a few mini eggs and some crushed pieces of mini eggs too. Enjoy!



Thanks for reading all about my gluten Mini Egg cupcakes recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Oh and don’t forget to pin this for later!

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