Browse by
Browse by
Browse by
Browse by
Caramel Easter Egg Filled Chocolate Cupcakes
Member Submitted Recipe
Caramel Easter Egg Filled Chocolate Cupcakes
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Need a little surprise for Easter?  Fill these rich chocolate cupcakes with mini caramel eggs. It's like a treat within a treat!

Prep time
Bake/Cook time
0:20 to 0:25
24 servings
Sign in to post a comment
Caramel Easter Egg Filled Chocolate Cupcakes
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:20 to 0:25
Yield :
24 servings


  • 6 ounces unsweetened chocolate
  • 3 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2 1/4 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 3/4 cup sour cream
  • 3/4 cup canola oil
  • 3 large eggs, lightly beaten
  • 24 unwrapped caramel mini Easter egg candies
  • Frosing of choice

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Line 24 muffin cups with liners. Set aside.
  2. Melt chocolate in a double boiler. Remove pan from heat. You can also melt chocolate in 30 second increments in the microwave on medium high heat, if desired.
  3. Sift sugar, flour, baking soda and salt together into a large bowl. In a separate bowl, whisk together buttermilk, sour cream and canola oil. Slowly whisk in eggs, then stir in melted chocolate. Add wet ingredients to dry ingredients and stir until all ingredients are blended.
  4. Fill cupcake liners about two-thirds full. Insert egg candy into center of each cupcake.  Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 to 25 minutes. Cool, then frost as desired.


Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

This Caramel Easter Egg Filled Chocolate Cupcakes recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.