Cheesecake Easter Egg Hunt Cupcakes



50g cocoa powder

175g all-purpose flour

½ tsp salt

½ tsp bicarbonate of soda

225g caster sugar

175g unsalted butter, softened

2 large eggs, at room temperature

1 tsp vanilla extract

175ml milk

200g lemon curd

1 drop orange food dye

2 drops yellow food dye

300g mini speckled eggs

crushed coloured sprinkles

small mint leaves to garnish


Chocolate Ganache

400g dark chocolate

170ml thickened cream


Cheesecake Filling

250g Philadelphia cream cheese block

175ml sweetened condensed milk

1 tsp vanilla extract


Speckled eggs

1 packet (340g) of Wilton turquoise choc melts

1 packet (340g) of Wilton white choc melts

1 pkt crushed Oreos (crushed)


Makes 12

Level: Medium

Chocolate Ganache

Add chocolate and cream into a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until mixture is smooth. Cover with plastic wrap and let it set at room temp. When you pipe it, you may need to soften it to get it to a piping consistency. To do that, microwave for 5 seconds, using a metal spoon to mix it (because it will be stiff).


Cheesecake mixture

Add room temp cream cheese into a large mixing bowl along with sweetened condensed milk and vanilla extract. Use a hand mixer to whisk together until creamy. Cover with cling wrap and set aside.


Egg Yolk Lemon Curd

Add yellow and orange food to lemon curd and mix until well combined.



Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.


In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well!(alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.


Next, add milk and eggs in a jug and whisk until well combined.


Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.


Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.


To prepare speckled eggs, melt turquois and white chocolate. Combine once melted.


Wet the inside of your Easter egg moulds using a damp paper towel. Add two tsp of crushed Oreos to the damp moulds and then empty. This will allow the Oreos to stick to inside of your moulds giving it a speckled effect. Add a tsp of chocolate and very carefully used the back of a teaspoon to spread the chocolate evenly around the mould bringing the chocolate a little but above the top of the mould. Use a small spatula to take away any excess chocolate from the top to create a nice flush even straight top so that when you join your egg halves together they join nice and flush.


Chill for 20 min. Careful take out of the mould and use a tooth pick to add some left over chocolate to the outside of one of the choc halves and stick the other half on top. Use your finger to take away any excess chocolate.


Run a sharp knife under some hot water and dry with a paper towel. Cut out some jig jag shapes from the top half of your eggs to make the shell appear as if a cute little bird has chipped its way out the top. You’ll need 12 eggs so a silicone mould with 6 egg moulds is ideal.


Fill a piping bag with the cheesecake filling and fill the inside of the eggs half way. Fill another bag with some of the egg yolks coloured lemon curd and fill about ¾ of the way before you fill the rest with more cream cheese. Add an extra dab of lemon curd on top to make it appear as though the yolk is running out of the egg.


Core the centre of each cupcake with a large and fill with as many mini speckled eggs as you can.


Fit the end of a piping bag with a small round tip (about 4mm wide) and frost some ganache around the eggs. Use the back of a teaspoon to spread the ganache around the top of the cake. Sprinkle the ganache with some oreos and patt down with teaspoon.


To make the birds nest, frost some chocolate ganache in ‘U’ shapes around the top of the cupcake. Starting in the centre, going around toward the outside of the top of the cupcake and then back toward the middle. Continue that shape until it resembles a birds nest.


Add pre-prepare speckled egg on top and. Finish off by decorating the birds nest with crushed coloured sprinkles and mint leaves to resemble a beautiful birds nest.






STORAGE: store in an airtight container for up to 3 days (refrigerated).


CAKE: Recipe can be used for one 8” cake tin - adjust baking time to 30-40 min and bake on 180C


EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.


OVEN TEMPERATURE:  If you’re baking at home set your fan forced oven to 160C (320F).


BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.


EASTER EGG MOULDS: You’ll need a medium sized Easter egg mould measuring about 10cm in height. You can find silicone ones online otherwise you can find




Large mixing bowls


Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag


Measuring spoons

Cupcake baking tin

Paper liners

Ice cream scoop (optional)

Medium Easter egg mould

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