Skip to Content

Cracked Easter Egg Cupcakes

Festive and delicious Easter Egg Cupcakes are fun to make and yummy to eat! This is the season to be as creative as you like with your Easter eggs. Now you can have an Easter Egg cupcake!

These Cracked Easter Egg Cupcakes are too perfect to ignore! Everyone will love how fun they look and how sweet they taste!

Kids and adults love cupcakes for Easter dessert. This recipe will give you step by step instructions about how you can make these Cracked Easter Egg Cupcakes with ease! Trust me, they’re going to be a total hit! Kids and adults will love that cracked chocolate egg with jelly beans inside.

PLEASE REMEMBER TO SHARE ON FACEBOOK 

AND PIN IT!

FOLLOW ME ON PINTEREST HERE!

Here is what you need to make these adorable cupcakes:

Melt each color of chocolate (except the white) in small bowls according to package directions. Place each color of chocolate in a snack size baggie and snip the corner off just a tiny bit. Pipe any colors you would like on the dots and zig-zag parts of the mold. Let dry completely.

In a medium bowl, melt the white chocolate melting discs according package directions. Pour about 2-3 tablespoons of chocolate into the mold and spread with a spoon to cover the egg. You do not want a solid egg, so make sure to spread it somewhat thin but not too thin. Let dry completely then carefully pop out of mold.

Color the frosting with 3-4 drops of the green food coloring. Frost each cupcake with a knife or piping bag. Sprinkle the frosting with green sugar.

Take one egg and carefully cut it in half. The easy way is to lay it decorative side down and place the sharp end of knife directly in the middle of egg and push down. The egg should just break in half on its own. Leave some whole if you choose.

Place the two halves on top of the cupcake and fill the middle with jelly beans. If you left a few whole, then stand those on top of each cupcake.

Enjoy your cute little cracked Easter Eggs with candy!

More Easter Desserts:

Digging for Carrot Cupcakes

Nutella Nest Cupcakes

Bunny Ear Cupcakes

More Spring Desserts:

Copycat Starbucks Mini Lemon Loaves~Lemony mini cake loaves with a delicious lemon glaze! Recipe 

Pineapple Bundt Poke Cake~Incredibly moist and flavorful! Recipe

Coconut Tres Leches Cake~A super easy cake, soaked with a milky mixture laced with dark rum and coconut milk. Recipe

Upside Down Peach Cake~Wonderful caramelized upside-down peaches over a light and fluffy cake. Recipe

Angel Lush Cake~Quick and simple angel food cake filled with a pineapple vanilla pudding mixture topped with fresh juicy berries. Recipe

Lemon Lavender Bars~A floral note complements the citrus bite of these classic bars. Recipe

Carrot Cake~This is the BEST carrot cake recipe EVER! Recipe

Easy Strawberry Pie~ Easy strawberry pie full of juicy, ripe berries in a buttery crust. Recipe

These will be perfect to serve as dessert for Easter dinner, but would also make wonderful classroom or work treats. I am hosting Easter dinner at my house this year. It’s going to be a super casual affair. We are having Easy Deviled Eggs, Baked Brown Sugar Ham, Slow Cooker Mac and Cheese, Slow Cooker Mashed Potatoes, English Muffin Bread, Pineapple Casserole, and Cracker Barrel Cinnamon Apples.

Of course, no one can come to my house for dinner and not have dessert, so these cupcakes will make an appearance along with my No Bake Italian Cream Cake and a few other sweet treats I’ll be making later this week.

Nettie is a wife and mother who is passionate about cooking and baking… especially when easy meals are involved! With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly!

Free email subscriptionYou will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking

Connect with Moore or Less Cooking!

Follow me on social media, so you never miss a post! FACEBOOK|TWITTER|GOOGLE+|PINTEREST|BLOGLOVIN|INSTAGRAM| 

Be sure to follow me on  Instagram and tag  #mooreorlesscooking so I can see all the wonderful recipes that YOU make from this site! 

I also created a fun new Facebook group, and I would love for you to join us. It’s a group where you can share your favorite recipes, ask questions, share photos, and see what’s new with Moore or Less Cooking. I hope that you will join us there. If you would like to check it out, you can request to join  HERE

Cracked Easter Egg Cupcakes
Yield: 6 Cupcakes

Cracked Easter Egg Cupcakes

Prep Time: 20 minutes
Total Time: 20 minutes

Festive and delicious Easter Egg Cupcakes are fun to make and yummy to eat! This is the season to be as creative as you like with your Easter eggs. Now you can have an Easter Egg cupcake!

Instructions

1. Melt each color of chocolate (except the white) in small bowls according to

package directions. Place each color of chocolate in a snack size baggie and snip

the corner off just a tiny bit. Pipe any colors you would like on the dots and zig-

zag parts of the mold. Let dry completely.

2. In a medium bowl, melt the white chocolate melting discs according package

directions. Pour about 2-3 tablespoons of chocolate into the mold and spread

with a spoon to cover the egg. You do not want a solid egg, so make sure to

spread it somewhat thin but not too thin. Let dry completely then carefully pop

out of mold.

3. Color the frosting with 3-4 drops of the green food coloring. Frost each cupcake

with a knife or piping bag. Sprinkle the frosting with green sugar.

4. Take one egg and carefully cut it in half. The easy way is to lay it decorative side

down and place the sharp end of knife directly in the middle of egg and push

down. The egg should just break in half on its own. Leave some whole if you

choose.

5. Place the two halves on top of the cupcake and fill the middle with jelly beans.

If you left a few whole, then stand those on top of each cupcake.

Enjoy your cute little cracked Easter Eggs with candy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 513Total Fat 27gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 13gCholesterol 54mgSodium 313mgCarbohydrates 67gFiber 2gSugar 56gProtein 6g

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Marie

Thursday 5th of March 2020

How adorable! Can't wait to make these with the kids :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe