How To Make Chocolate Covered Easter Egg Candies (4 Different Fillings)

Making your own buttercream eggs from scratch is MUCH easier than you think it is. Classic vanilla, funfetti, coconut cream, and peanut butter eggs or rounds dipped in chocolate are just what your Easter needs!

If there is one thing I would love for you to try this Easter, because I know you’ll master it, love it, be beaming with pride over doing it yourself, and impress the crap out of your Easter guests, it’s these adorable buttercreams. 

Oh, and this Italian anise bread from last year (OG from 2014). That’s amazeballs too, and you’ll be delighted to find I make yeast bread easy as pie in my instructions and photos. Go for it, friend. You can totally do it. 

And these buttercreams. You can absolutely do them, too. I know it!

You know why? Because they’re much easier than they look, seem, or appear to be in my lengthy lists in the recipe below. 

In case you hadn’t noticed, this post and recipe cover 4 different kinds of buttercreams for your Easter enjoyment (or really any occasion you think deserve buttercreams, because let’s face it: there’s never a bad time for FROSTING covered in CHOCOLATE!). 

LEARN HOW TO MAKE FOUR DIFFERENT EASTER EGG FILLINGS

What we’re working with today are 4 simple kinds of buttercreams. We’ve got:

1) classic vanilla
2) FUNFETTI (OMG)
3) peanut butter
4) coconut cream.

Like, are you ready for this party? 

Let’s start with the basics, because without a basic foundation for what we’re doing here, you’ll be lost and I don’t want that to happen. I want these to be your 2019 Easter miracle. 

WHAT ARE BUTTERCREAMS?

Buttercreams: essentially, like I mentioned, frosting covered in chocolate. We’re using literally the same ingredients I use for all of my basic buttercream frostings (my fav vanilla go-to right here!) and anything that uses a flavored, sweetened base as its filling (looking at you buckeye candy). 

We’re just adding cream cheese to the mix.

WHY DO WE USE CREAM CHEESE FOR BUTTERCREAM FILLINGS?

Because cream cheese is sticky, it’s solid, and it adds creaminess that can only come from smooth, spreadable cheese.

No, your buttercreams will not taste like cream cheese.

In fact, these buttercreams have so much flavor going on between some extracts and other add-ins and, duh, the chocolate coating, that the cream cheese really takes a backseat to everything happening. 

For the 3 buttercreams that aren’t peanut butter, the basic formula is cream cheese + butter + powdered sugar + extracts. 

For the classic vanilla, just a hefty dose of vanilla extract does the trick.

For the funfetti, a touch of almond extract adds another note of “batter” taste to the buttercream, and of course, tons of sprinkles seal the deal.

For the coconut cream, added sweetened shredded coconut make these buttercreams similar to a Mounds coconut bar. But BETTER, because you made it at home. You can certainly add some coconut extract to this one, but it’s not absolutely necessary. Notes about that one in the recipe. 

For the peanut butter eggs, we’re just talking peanut butter, butter, and powdered sugar.

They’re all so. simple. 

WHAT EQUIPMENT DO I NEED FOR HOMEMADE BUTTERCREAMS?

The fillings whip up in a mixer or bowl with a hand mixer quickly. Less than 10 minutes for prepping each filling.

That mixture will chill in the fridge at least 1 hour before you can form it into shapes, but can easily hang out in the fridge for a day if you’re looking to spread out your buttercream project over a couple days (I did!). 

Once chilled, use a teaspoon or Tablespoon measure to portion out your filling.

I used a teaspoon measure for my small rounds and eggs, and a Tablespoon measure for the large peanut butter ones.

The choice is up to you, but I much preferred working with the smaller candies. They’re much easier to handle and they’re so darn cute. 

HOW TO SHAPE YOUR BUTTERCREAMS

And a note about shaping: dust your hands and workspace with powdered sugar. These bad boys are STICKY, and dusted hands make this job a million times easier.

Plus, adding more sugar to the buttercreams won’t do anything to them but make them easier to handle, as opposed to possibly adding too much flour to rolled out sugar cookie dough which will definitely affect them in the oven. 

Though I do encourage large peanut butter egg shaping, because, well… If I’m going to toot my own horn here, I would be willing to call them better than Reese’s. 

THERE. I SAID IT. 

Small eggs or rounds are totally acceptable, though. 

Once your buttercreams are shaped, they’ll need to chill for an additional 2 hours before they get a dunk in chocolate. 

And then dunking in chocolate is easy peasy, too! Just make sure you’re using quality baking chocolate and not chips.

WHAT IS THE BEST METHOD FOR COATING BUTTERCREAMS IN CHOCOLATE?

I find it easiest to use a fork to dunk and a spoon or spatula to help get the chocolate on the buttercreams. A quick dunk, in and out, then tapping of the fork gently on the side of the bowl is a recipe for perfectly smooth and beautiful buttercreams.

If you’re looking to jazz up the outsides, use sprinkles while the chocolate is still wet. If you want to drizzle with more chocolate, wait until the chocolate has set a bit and then decorate away. I love comboing different chocolates for taste and aesthetic purposes alike!

I think what I love most about these buttercreams is that they’re GOOD. They’re not sickeningly sweet (though they are sweet, don’t get me wrong) and they taste fresh and non-artificial.

You can tell they’re made with quality ingredients and I know exactly what’s in them, so they seem less like a conglomeration of sugar and more of a cohesive treat worthy of the calories. 

Push that crappy, tasteless chocolate to the side this year and indulge in homemade buttercreams. You won’t be sorry and you’ll be surprised at how easy they are once you’ve gotten into your groove. 

My taste testers agreed (and there were a TON of them– I made about 7 dozen buttercreams all together writing this recipe): this is the way to do Easter candy this year. ALMOST too cute to eat, but hard to put down once you’ve gotten a taste.

Challenge yourself this year, and let me see your cutie ‘creams! (#freshaprilflours)

Print Recipe

How To Make Chocolate Covered Easter Egg Candies (4 Different Fillings)

Making your own buttercream eggs from scratch is MUCH easier than you think it is. Classic vanilla, funfetti, coconut cream, and peanut butter eggs or rounds dipped in chocolate are just what your Easter needs!

Prep Time1 hr 30 mins

1 hr 30 mins

Total Time1 hr 30 mins

Ingredients

CLASSIC BUTTERCREAM FILLING (MAKES 40-45 SMALL BUTTERCREAMS)

• 4 ounces cream cheese softened to room temperature
• 1/4 cup unsalted butter, softened to room temperature
• 4 cups powdered sugar
• 1/2 teaspoon vanilla extract

FUNFETTI FILLING (MAKES 40-45 SMALL BUTTERCREAMS)

• 4 ounces cream cheese softened to room temperature
• 1/4 cup unsalted butter, softened to room temperature
• 4 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 sprinkles not non-pareils

PEANUT BUTTER FILLING (MAKES 14-16 LARGE EGGS)

• ¾ cup creamy peanut butter
• 1/4 cup unsalted butter, softened to room temperature
• 1 and ½ cups powdered sugar

COCONUT CREAM FILLING (MAKES 32-36 SMALL EGGS)

• 4 ounces cream cheese softened to room temperature
• 1 Tablespoon unsalted butter softened to room temperature
• 3 cups powdered sugar
• 3/4 cup sweetened shredded coconut
• 1/4 teaspoon coconut extract optional

COATING

• 8 ounces of quality chocolate* chopped (per 36 small pieces)
• additional sprinkles if desired

Instructions

CLASSIC BUTTERCREAMS

• In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until smooth. Add powdered sugar and vanilla extract and beat again until smooth. Cover the filling and chill in the refrigerator at least 1 hour and up to 1 day before rolling/shaping.
• When filling is ready, line a large baking sheet with parchment or wax paper or a silicone baking mat. Using a teaspoon measure, form filling into round balls using your hands. Slightly flatten each ball so that it forms a thick disc. Filling will be sticky, so dusting your hands and workspace with powdered sugar is helpful.
• Place formed buttercreams onto prepared baking sheet. Place the baking sheet in the refrigerator at least 2 hours before coating in chocolate.

FUNFETTI BUTTERCREAMS

• In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until smooth. Add powdered sugar and vanilla and almond extracts and beat again until smooth.
• Turn the mixer to low, add the sprinkles, and beat until everything is combined. Cover the filling and chill in the refrigerator at least 1 hour and up to 1 day before rolling/shaping.
• When filling is ready, line a large baking sheet with parchment or wax paper or a silicone baking mat. Using a teaspoon measure, form filling into round balls using your hands. Slightly flatten each ball so that it forms a thick disc. Filling will be sticky, so dusting your hands and workspace with powdered sugar is helpful.
• Place formed buttercreams onto prepared baking sheet. Place the baking sheet in the refrigerator at least 2 hours before coating in chocolate.

PEANUT BUTTER EGGS

• In a medium sized bowl, combine peanut butter and butter and beat on medium-high speed until combined. Add the powdered sugar and beat again until smooth. Cover the filling and chill in the refrigerator at least 1 hour and up to 1 day before rolling/shaping.
• When filling is ready, line a large baking sheet with parchment or wax paper or a silicone baking mat. Using a Tablespoon measure, form filling into egg shapes with your hands. Filling will be sticky, so dusting your hands and workspace with powdered sugar is helpful.
• Place formed peanut butter eggs onto prepared baking sheet. Place the baking sheet in the refrigerator at least 3 hours before coating in chocolate.

COCONUT CREAM EGGS

• In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until smooth. Add powdered sugar and beat again until smooth.
• Turn the mixer to low, add the flaked coconut, and beat until everything is combined. Taste the mixture and add coconut extract, if desired. Cover the filling and chill in the refrigerator at least 1 hour and up to 1 day before rolling/shaping.
• When filling is ready, line a large baking sheet with parchment or wax paper or a silicone baking mat. Using a teaspoon measure, form filling into egg shapes with your hands. Filling will be sticky, so dusting your hands and workspace with powdered sugar is helpful.
• Place formed coconut eggs onto prepared baking sheet. Place the baking sheet in the refrigerator at least 2 hours before coating in chocolate.

COATING IN CHOCOLATE

• Place chopped chocolate into a microwave safe bowl. Heat on MEDIUM power in 30 second increments, stirring after each heating, until all of the chocolate is melted and smooth.
• Dip each buttercream or egg completely into the chocolate using a fork. Lift the buttercream or egg out of the chocolate and tap the fork gently on the side of the bowl to allow excess chocolate to drip off. Place dipped buttercream or egg back onto the baking sheet. If you are using sprinkles, add them while the chocolate is still wet. Refrigerate dipped buttercreams or eggs at least 30 minutes or until chocolate has completely set before serving or decorating with chocolate drizzle.
• Store buttercreams or eggs in the refrigerator, covered, up to 3 weeks.

Notes

*It is imperative to use quality, chopped chocolate for dipping. Chocolate chips will not melt properly and will not create a smooth mixture.