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Mini Egg Cornflake Cupcakes, a bite-size Easter dessert! Inspired by the viral Mini Egg Crunch Cake, perfect for Easter baking and chocolate lovers.

Mini Egg Crunch Cake (Cupcakes)

If you haven’t heard of the viral Mini Egg Crunch Cake, it’s time to get to know! The original, created by the amazing Ruby Barney Britton on TikTok, is a chocolate sponge topped with ganache, chocolate covered cornflakes, and Cadbury Mini Eggs, a perfect combination of soft, crunchy, and chocolatey.

Inspired by this viral sensation, I’ve created Mini Egg Cornflake Cupcakes, a bite-size, easy-to-share version that’s perfect for Easter baking. These cupcakes feature a simple chocolate sponge, topped with creamy chocolate spread (or ganache if you prefer), and finished with chocolate-covered cornflakes for that irresistible crunch.

The texture combo is amazing: soft sponge, crunchy cornflakes, and melty Mini Eggs. They’re nostalgic, fun, and a delicious Easter dessert upgrade from the classic cornflake cupcakes I used to make with leftover Easter chocolate as a kid. It’s no wonder this cake went viral and now the cupcake version is just as addictive, easier to eat, and perfect for sharing!

Ingredients

• Baking Spread (or Unsalted Butter)– Provides richness, moisture, and a soft texture to the chocolate sponge. Essential for that tender, fluffy cupcake base.
• Light Brown Sugar– Adds sweetness and a subtle caramel flavour while helping the sponge stay moist and soft. Brown sugar also enhances the chocolate flavour.
• Self-Raising Flour– The base of the cupcake, providing structure and lift. Its built-in raising agents help create a light, airy sponge perfect for bite-size cupcakes.
• Eggs– Bind the ingredients together, add richness, and give the cupcakes structure and stability. Eggs also help with a soft, spongy texture.
• Cocoa Powder– Gives the sponge its deep chocolate flavour. Using unsweetened cocoa keeps the chocolatey taste intense without extra sweetness.
• Milk– Adds moisture to the sponge and helps create a soft, tender texture while balancing the richness of the butter and sugar.
• Chocolate Spread (or Ganache)– Used as the topping for each cupcake, giving a smooth, creamy chocolate layer that holds the crunchy toppings in place.
• Cornflakes– Provides a satisfying crunch and texture contrast to the soft chocolate sponge. They also give the cupcakes a fun, nostalgic twist.
• Chocolate– For mixing with the cornflakes to create that iconic crunch!
• Mini Eggs– The star of the cupcake! Adds festive Easter colour, chocolatey flavour, and crunch. These make the cupcakes perfect for Easter baking!

Why You’ll Love This Recipe

1. These Mini Egg Cornflake Cupcakes are a must-bake for Easter baking this year. Soft, chocolatey sponge meets a creamy chocolate topping, crunchy cornflakes, and Cadbury Mini Eggs, the ultimate texture combo in every bite.
2. Perfect for Easter parties, bake sales, or family gatherings, these cupcakes are bite-size, easy to share, and fun to decorate, making them a hit with both kids and adults.
3. The best part? They’re inspired by the viral Mini Egg Crunch Cake, but in an easy, homemade cupcake version that’s simple to bake, festive, and full of chocolatey goodness.
4. If you’re looking for a quick, crowd-pleasing Easter dessert recipe, these Mini Egg cupcakes are guaranteed to become a seasonal favourite.

How To Make (Photo Instructions)

1. Preheat the Oven– Preheat your oven to Gas mark 4 (180c/160c Fan) and line a 12-cup muffin tin with cupcake cases.

2. Prepare the Chocolate Sponge– In a mixing bowl, beat together baking spread and light brown sugar until creamy. Add the eggs one at a time, mixing well.

3. Combine Dry Ingredients– Sift together self-raising flour and cocoa powder, then fold them into the wet mixture alternately with milk until a smooth, chocolatey batter forms.

4. Fill the Cupcake Cases– Spoon the batter evenly into the prepared cupcake cases, filling each about 2/3 full.

5. Bake the Cupcakes– Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven.

6. Add the Topping– Spread a generous layer of chocolate spread or ganache over each cupcake while still warm (this helps it spread better).

7. Add the Crunchy Topping– Mix together cornflakes and melted chocolate and spoon onto each cupcake. Finish with Cadbury Mini Eggs.

8. Serve and Enjoy– Your Mini Egg Cornflake Cupcakes are ready! Serve immediately for that extra fudginess, or store in an airtight container for up to 3 days for a crunchy, chocolatey Easter treat. Reheat in the microwave if you want them warm and gooey!

Tips & Tricks

• Use Room Temperature Ingredients– Make sure your eggs and baking spread are at room temperature. This helps the batter mix more evenly, giving a soft, fluffy chocolate sponge.
• Don’t Overmix the Batter– When folding in the flour and cocoa powder, mix gently. Overmixing can make cupcakes dense instead of light and airy.
• Evenly Fill Cupcake Cases– Fill each case about 2/3 full for the perfect rise. This ensures they bake evenly and hold the topping without spilling over.
• Store Properly– Keep your Mini Egg Cornflake Cupcakes in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh, with the chocolate and cornflakes crunchy.
• Customise Your Toppings– Feel free to swap Mini Eggs for other Easter chocolates.

Frequently Asked Questions

Can I make these cupcakes ahead of time?

Yes! These Mini Egg Cornflake Cupcakes can be baked a day in advance and stored in an airtight container at room temperature for up to 3 days. Add the Mini Eggs and cornflakes just before serving to keep them crunchy.

Can I use ganache instead of chocolate spread?

Absolutely! For a richer chocolate topping, use ganache instead of chocolate spread. Either option works perfectly for this Easter cupcake.

How do I prevent the cupcakes from sinking?

Make sure to measure ingredients accurately, avoid overmixing the batter, and don’t open the oven while baking. These steps help keep the cupcakes light, fluffy, and perfectly risen.

Can I customise the Mini Eggs?

Yes! Swap Cadbury Mini Eggs for other Easter chocolates like chocolate buttons or chopped Easter chocolate!

Can I freeze these cupcakes?

Yes, you can freeze the baked cupcakes without the toppings for up to 2 months. Thaw completely before adding cornflakes and Mini Eggs for the best texture.

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These Mini Egg Cornflake Cupcakes are a must-bake for Easter baking this season. With a soft, chocolatey sponge, crunchy chocolate-covered cornflakes, and Cadbury Mini Eggs, they combine all the textures and flavours you could possibly want!

Perfect for Easter parties, bake sales, or family gatherings, these cupcakes are bite-size, easy to share, and fun to decorate. Whether you stick to the classic recipe or customise with different chocolates and toppings, they’re guaranteed to be a crowd-pleaser.

If you’re looking for a simple, no-fuss Easter dessert that’s delicious, these Mini Egg Cornflake Cupcakes should be at the top of your baking list this year!

Tried this recipe? Leave a comment Below I’d love to hear what you think!

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