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Easter Cupcakes | Charalambides Christis

George Erotokritou
Suitable for vegetarians
April 6, 2023

Easter Cupcakes with Chocolate Drops!

Prep Time
Cook Time


  • 350 g. Self-rising flour
  • 165 g. Sugar
  • 3 Eggs
  • 175 ml Sunflower oil
  • 150 ml Charalambides Christis Fresh Milk Full Fat, 3% Fat
  • 1 pinch of salt
  • 2 vanilla
  • 1 cup Chocolate Drops

For the Cream Frosting

  • 300 g. Cream Cheese
  • 220 g. Powdered sugar
  • 2 spoons of cocoa
  • 1 sachet Vanilla
  • Easter Garnishes


  1. Preheat the oven to 180 degrees on the fan setting.
  2. In the bowl of an electric mixer, beat the sunflower oil together with the sugar using an electric whisk.
  3. Add the eggs, salt and flour one by one. Continue mixing at a constant speed.
  4. Then add the milk and vanilla. Continue to beat until well incorporated.
  5. When the mixture is ready, remove the bowl from the mixer and add the chocolate drops. Mix with a spatula.
  6. Use a spoon to fill ¾ of the paper cupcake cases and bake for about 15-20 minutes in a preheated oven.
  7. When they are ready, take them out of the oven and let them cool on the kitchen counter.

For the cream

  1. Put all the ingredients in the bowl of the mixer and beat them with the electric whisk until it becomes creamy.
  2. Finally, fill a pastry bag with the frosting cream and decorate the cupcakes. Garnish with Easter candies such as mini eggs.
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