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Chocolate Easter Egg Coffee Cakes

When you get an Egg for Easter, you don’t have to just eat it how it is in front of the telly. If you want to get creative and spend some time making them into something a bit more adventurous, these easter egg cakes are perfect.

They aren’t too sweet but are the perfect way to use up any leftover Easter eggs or to make the holiday carry on that bit longer. And the good news is that you can use up as much or as little chocolate as you wish – and there is also room for a few Mini Eggs.

Adding coffee will mean it is throwing a few of your favourite things together – or make sure little hands are kept off them!

Makes 16 Buns


For The Cakes

  • 140g soft butter
  • 140g golden caster sugar
  • 3 medium eggs
  • 100g self-raising flour
  • 50g Easter chocolate, melted
  • One cup coffee (make to desired strength)

For The Frosting

  • One Easter egg
  • 85g soft butter
  • 140g icing sugar, sifted
  • Mini Eggs to decorate


  1. Heat your oven to 190C/fan 170C/gas 5, and line a cupcake tin with approximately 16 bun cases
  2. Mix together all of the ingredients for the cakes in a large mixing bowl, using an electric whisk, until smooth and incorporated. Add bit by bit if mixing by hand
  3. Divide into the 16 bun cases, filling each by about 2/3rds, and bake for 12-15 minutes until they are golden and cooked through. Cool on a wire rack
  4. For the icing, beat together the butter and icing sugar until it resembles a soft icing. Spread over each cake evenly
  5. Break up the Easter egg into smaller shards and sprinkle over the cakes, ensuring it is stuck on
  6. Top each cake with Mini Eggs to use them up


  • You can also melt around half of the Easter egg and incorporate into the icing for a chocolate version
  • You can make some chocolate bark with your Easter eggs for the topping, or use Maltesers or similar throughout the year
  • Make the coffee to your desired strength, or make into a thick paste with 2 tsp instant and 2 tsp water for a really strong kick